5 from 4 votes
Fluffy Marshmallows in a mug of hot cocoa.
Easy Vanilla Bean Marshmallows
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

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.

Course: Candy, Dessert
Cuisine: American
Keyword: marshmallows
Servings: 36
Calories: 63 kcal
Author: Kellie
  • 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
  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. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Recipe Video

Nutrition Facts
Easy Vanilla Bean Marshmallows
Amount Per Serving (0 g)
Calories 63
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 19mg1%
Carbohydrates 16g5%
Fiber 0g0%
Sugar 15g17%
Protein 0g0%
Calcium 1mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.