Recipes // Desserts // Classic Vanilla Marshmallows

Classic Vanilla Marshmallows


About 2 dozen 1 1/2-inch mallows

The Bloom
  • 4 1/2 teaspoons unflavored powdered gelatin
  • 1/2 cup cold water
The Syrup
  • 3/4 cup sugar
  • 1/2 cup light corn syrup, divided
  • 1/4 cup water
  • 1/8 teaspoon salt
The Mallowing
  • 2 teaspoons pure vanilla extract
  • 1/2 cup Classic Coating (page TK), plus more for dusting 
  1. Lightly coat an 8-by-8-inch baking pan with cooking spray. 
  2. WHISK TOGETHER the gelatin and cold water in a small bowl and let soften for 5 minutes.
  3. STIR TOGETHER the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240°F. Meanwhile, pour remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave gelatin on high until completely melted, about 30 seconds. Pour it into the mixer bowl. Set the mixer speed to low and keep it running.
  4. WHEN THE SYRUP reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more and beat in the vanilla; the finished marshmallow will be opaque white, fluffy, and tripled in volume. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sift coating evenly and generously over top. Let set for at least 6 hours in a cool, dry place. 
  5. Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut into whatever size pieces you wish (a pizza cutter works great for squares). Dip the sticky edges of the marshmallows in more coating, patting off the excess. 
  6. Super vanilla-ize these mallows by adding a scraped vanilla bean or dab of pure vanilla bean paste along with the vanilla extract
More Mallows
  • Chocolate Chip Marshmallows: Fold in 1/2 cup mini semisweet chocolate chips before pouring the marshmallow into the prepared pan.
  • Torrone Marshmallows: Substitute 2 tablespoons honey for half the corn syrup in the Syrup stage. Fold 1/3 cup toasted, chopped salted pistachios and 1/4 cup dried, sweetened cranberries into the fully whipped batter.
  • Cookies ’n Cream Marshmallows: Fold 1/3 cup crushed Oreo cookies into the beaten marshmallow batter. Take it a step further by rolling the finished cut mallows in crushed cookies instead of Classic Coating.
  • Homemade Mini Marshmallows: These are super simple and way too easy to nibble on by the handful. Line a large baking sheet with parchment paper and dust it generously with Classic Coating (page 8). Make a batch of Classic Vanilla Marshmallows, but omit the last minute of beating on high speed, instead adding the vanilla during the last minute of medium-high beating. Load the batter into a large pastry bag fitted with a large round pastry tip (or use a disposable zip-top plastic bag with one corner snipped off). Pipe long lines of marshmallow in parallel rows across the baking sheet. Dust with more coating and let cure. When set, use kitchen scissors to snip the marshmallow sticks into 1/2-inch-wide bits. Roll the mini mallows in the coating right on the baking sheet, dusting off the excess. 
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