Homemade vanilla bean marshmallows. Did you know that you can make your own marshmallows?? Well you can…and they are nothing short of amazing! Homemade marshmallows versus the ones you buy at the grocery store, are two totally different things! Lets just say it’s comparable to buying chocolate chip cookies off the shelf versus eating a freshly baked homemade chocolate chip cookie. Curious??? Are you ready to get sticky?!
Homemade marshmallows only require a few ingredients, however a candy thermometer is a must, as is a stand mixer. You might be able to get away with a hand mixer, but it will take you a bit longer to mix and you will need a second set of hands (insert kitchen helper here). But I promise the little bit of work that goes into these marshmallows is totally worth it. Especially when people try them and then look at you in amazement 🙂
I used vanilla bean paste from Rodelle to flavor my marshmallows. Vanilla bean paste packs a robust vanilla flavor to these marshmallows. I love the quality of Rodelle products and that their vanilla bean paste is all natural. Plus who doesn’t love those little vanilla bean specks! You can buy vanilla bean paste at most grocery stores, craft stores that sell baking supplies (Hobby Lobby, Michaels, JoAnn’s) and baking supply stores.
Having a stand mixer makes life so much easier! Here you will see the mixer in full speed after adding the hot sugar mixture straight from the stove.
Homemade Vanilla Bean MarshmallowsPrint Recipe
- 3 envelopes (1/4 ounce each) unflavored gelatin
- 1 cup cool water, divided
- 1-1/2 cups white granulated sugar
- 1 cup light corn syrup
- pinch of salt
- 2 tablespoons vanilla bean paste (I used Rodelle)
- powder sugar for sprinkling and dipping
Brush a 9-inch x 13-inch glass baking pan with oil. Sprinkle powdered sugar evenly over the oil (I used my sifter). Dump excess sugar out.
In the bowl of a stand mixer, affixed with the whisk attachment, add 1/2 cup cool water and three envelopes of gelatin. Mix until ingredients are combined.
In a medium sized pot, on the stove top over medium heat, add the sugar, corn syrup, salt and 1/2 cup water. Stir ingredients until the sugar has dissolved. Change the heat to high and cook the mixture, WITHOUT STIRRING, until the mixture reaches 240-degrees (Fahrenheit) on a candy thermometer.
Remove the pot from the stove and set the stand mixer to low speed and slowly pour the sugar mixture into the softened gelatin. Increase the speed to high and whip the mixture. About three minutes into mixing, add the vanilla bean paste. Continue mixing on high until the mixture is lukewarm and thick and fluffy. Process may take 3-10 minutes of whipping.
Pour marshmallow mixture into prepared pan, in an even layer. Sprinkle powder sugar over the top. Let marshmallows set for several hours, or overnight, before cutting.
To cut marshmallows, grease a sharp knife, and cut into desired sized squares. Option to roll cut marshmallows in powdered sugar.
Store marshmallows in an airtight container at room temperature. Use waxed paper to wrap individual marshmallows, or to separate layers of marshmallows. Marshmallows stay fresh for several days.
Mmmmm….marshmallows and hot cocoa! These marshmallows would also be perfect for s’mores, because the marshmallows are cut into squares and would fit perfectly sandwiched between graham crackers and chocolate!
Have you ever made homemade marshmallows?? I am thinking of making some different flavored marshmallows, so leave me a comment if there’s any flavors you would like to see! Ok I am off to go clean up marshmallow…I somehow got it all over myself 😉