Homemade marshmallows are easier to make than you think. Soft, sweet, pillowy Vanilla Bean Marshmallows are like no other marshmallow you have eaten. Fun and simple to whip up, you’ll never buy them from a store again.

Fluffy Marshmallows in a mug of hot cocoa.

We’re diving into hot cocoa season right now and I’m ready! I’m a huge hot chocolate or hot cocoa fan, especially when it’s topped with sweet, fluffy marshmallows because the melt into a cloud of pillowy heaven. It’s the best way to beat the chill during the winter months and kids absolutely flip over a mug of hot cocoa that’s overloaded with the fluffy stuff.

Originally published December 2015 and updated December 2019.

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But I’m not a big fan of store bought marshmallows in the bag. They’re easy and convenient but they’re shelf stability leaves me a bit weary. Plus, sometimes they lean more towards spongey, and not so much pillowy.

A plate of homemade marshmallows on a wood background.

HOMEMADE MARSHMALLOWS 

Marshmallows are a type of confection or candy that’s made of sugar, gelatin and water. It’s whipped to a fluffy, light consistency and commonly used as a spread, topping or shaped then coated in cornstarch.

We LOVE making homemade marshmallows from scratch because they are seriously not like any other marshmallow you’ve ever tasted. Gourmet Marshmallows are light, airy and totally amazing. And they take no time at all to make.

Overhead shot of marshmallows in a mug of hot cocoa.

HOW TO MAKE MARSHMALLOWS

This super easy marshmallow recipe is simple to follow. Most of the time will be spent waiting for the marshmallows to set up overnight….while you sleep. 

  1. In the bowl of a stand mixer, combine the gelatin with 1/2 cup of the cold water.
  2. In a medium saucepan, combine the remaining 1/2 cup water, the granulated sugar, corn syrup and salt.
  3. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. When the mixture reaches this temperature, immediately remove from the heat.
  4. Turn the mixer fitted with the whisk attachment to low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Increase the speed to high and continue to whip until the mixture becomes very thick, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping.
  5. While the mixture is whipping, whisk the confectioners’ sugar and cornstarch in a small bowl. Coat a baking dish with nonstick cooking spray. Add the sugar and cornstarch mixture and completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl and set aside.
  6. Pour the marshmallow into the prepared pan and use a lightly oiled spatula for spreading evenly in the pan. Dust the top with just enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest. Allow the marshmallows to sit uncovered for at least 4 hours or overnight.
  7. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza cutter or knife dusted with the sugar mixture. After cutting, lightly dust all the sides of each marshmallow with the remaining mixture.
  8. Store in an airtight container for up to 3 weeks at room temperature.

Easy Vanilla Bean Marshmallows | The Suburban Soapbox

WHAT ARE MARSHMALLOWS MADE OF

These marshmallows are so simple to make….I bet you have all the ingredients you need right in your pantry, too!  Just a few simple pantry items…sugar, corn syrup, gelatin, corn starch (to prevent sticking and caking) and vanilla bean paste.  

What I love about vanilla bean paste is the pure vanilla flavor and the gorgeous little vanilla bean flecks that subtle-y speckle your snow white marshmallows.  I use it in everything from this vanilla pudding to these sugared cranberries. This is my FAVORITE Vanilla Bean Paste and it lasts for a pretty long time. 

 

Vanilla Bean Marshmallows do need a few hours to set up so plan ahead if you’re looking for an evening treat.  I like to make mine a day in advance so they can “rest” overnight.  It makes them a little easier to cut but if you’re short on time…be sure to let them set up for at least 4 hours.  Believe me when I say…they’re totally worth the wait.

Pile of homemade marshmallows on a pewter plate.

Once they’re set, you can cut them into squares or whatever shape you want.  We make these Snowman Marshmallow Cocoa Toppers in the winter and they’re so fun to decorate.

They’re fantastic on top of this easy Hot Cocoa recipe or tossed into these Boozy Peppermint Mocha Coffee drinks! You can also use your homemade marshmallows to make your favorite Rice Krispie treats even more amazing.

Ready in minutes, this is the Very Best Hot Cocoa Mix recipe. Great for holiday gifts! | TheSuburbanSoapbox.com

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MORE EASY CANDY RECIPES

Fluffy Marshmallows in a mug of hot cocoa.

Get the Recipe: Easy Vanilla Bean Marshmallows

Soft and pillowy, Vanilla Bean Marshmallows are like nothing you'll ever try. So sweet and chewy, this is what you want in your hot cocoa and on your s'mores.
5 from 5 votes

Ingredients

  • 3 packages unflavored gelatin
  • 1 cup cold water, divided
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 1/2 teaspoons vanilla bean paste or vanilla extract
  • 1/4 cup confectioners' sugar
  • 1/4 cup cornstarch
  • Nonstick cooking spray

Instructions 

  • In the bowl of a stand mixer, combine the gelatin with 1/2 cup of the cold water.
  • In a medium saucepan, combine the remaining 1/2 cup water, the granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. When the mixture reaches this temperature, immediately remove from the heat.
  • Turn the mixer fitted with the whisk attachment to low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Increase the speed to high and continue to whip until the mixture becomes very thick, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping.
  • While the mixture is whipping, whisk the confectioners' sugar and cornstarch in a small bowl. Coat a 13 by 9-inch baking dish with nonstick cooking spray. Add the sugar and cornstarch mixture and completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl and set aside.
  • Pour the marshmallow into the prepared pan and use a lightly oiled spatula for spreading evenly in the pan. Dust the top with just enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest. Allow the marshmallows to sit uncovered for at least 4 hours or up to overnight.
  • Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza cutter or knife dusted with the sugar mixture. After cutting, lightly dust all the sides of each marshmallow with the remaining mixture. Store in an airtight container for up to 3 weeks at room temperature.

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Serving: 0g, Calories: 63kcal, Carbohydrates: 16g, Protein: 0g, Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 19mg, Fiber: 0g, Sugar: 15g, Calcium: 1mg, Iron: 0mg