Heavenly Vanilla-Bean Marshmallows

There really is a difference between home made and store bought when it comes to the marshmallow. The good news, is that is really is a snap. Most people have the ingredients, I would just say unflavored gelatin is the most exotic out of the bunch, or the candy thermometer. If you have 15 minutes, you can make marshmallows.
Vegetable oil – for brushing
1 ½ cup water
1 oz. box unflavored gelatin
3 cups granulated sugar
1 ¼ cups light corn syrup
¼ tsp salt
1 Tbsp vanilla-bean paste (pure vanilla will work also)

Brush a 9-by-13 inch baking pan with the vegetable oil. Cover with a strip of parchment/wax paper and brush that also with the vegetable oil. Alternately you can do this on a ½ sheet pan for a thinner marshmallow. Set aside.

Pour ¾ cup water into the bowl of an electric mixer and sprinkle the gelatin over the top – set aside.

Place the 3 cups sugar, corn syrup, salt and ¾ cup water into a heavy saucepan. Place over medium high heat and bring to boil. Insert a candy thermometer and cook until it reaches 240 degrees (softball stage).

Using the whisk attachment on your mixer on low speed, slowly pour hot syrup into gelatin/water mixture. Slowly increase the speed to high and beat until mixture is very stiff, about ten minutes. Beat in vanilla.

Pour mixture into prepared pan and smooth with spatula. I spray the spatula with non-stick spray to keep marshmallow from sticking. Allow to sit for eight hours or overnight.
Place powdered sugar into a fine mesh strainer and sift over counter or cutting board large enough to accommodate the whole marshmallow mass. Invert marshmallow onto powdered sugar and remove parchment/wax paper. If you have a lot of extra oil on marshmallow use a paper towel over it lightly to absorb.

Oil a knife and cut marshmallows into desired square sizes or shapes– repeating the oiling of knife to avoid sticking. If using a cookie cutter shape, oil cutter. Place cut marshmallows into a bowl of powdered sugar or cocoa to cover surface. Place into covered container or cello bags for gifts.

You can alternative use a different flavoring or even add a small amount of food coloring to tint the marshmallow at the end when you would have incorporated the vanilla bean paste.


  1. Cool! I can't wait to try this. Never even thought of making my own marshmallows.

    Leigh Ann Otte
    Managing Editor
    James Hubbard's My Family Doctor

  2. So great to hear from you Leigh Ann. If you have any questions when you are making them, email me - ross@kon-tent.com. I checked out your website and would love to talk to you more about what it is you do!

  3. I have a food allergy to corn and corn sweeteners. I haven't been able to eat marshmallows for 9 years, since my allergy was diagnosed. I may try rice syrup as a substitute for the corn syrup and something else for the powdered sugar.....I will let you know if it works.
    Mary D.

  4. hey Ross...I am going to make these this weekend! I will let you know how thay turn out