Homemade Vanilla Marshmallows

three marshmallows stacked on a white plate with more behind

Homemade Vanilla Marshmallows

Indulge in the sweet, fluffy perfection of homemade vanilla marshmallows with this easy recipe! Create giant, extra fluffy marshmallows with a mouthwatering vanilla flavor that melts in your mouth. Perfect for snacking, baking, and gifting, these homemade treats are a delicious alternative to store-bought!

Course: Desserts

Cuisine: American

Prep Time: 12

Cook Time: 20

Total Time: 12 20

Servings:

Calories: 102kcal

Ingredients

2½ Tablespoons unflavored gelatin
1 cup water divided
1½ cups granulated sugar
1 cup corn syrup
¼ teaspoon salt
1 Tablespoon vanilla extract
powdered sugar

Instructions

Line a 9 inch x 13 inch glass baking dish with aluminum foil or parchment paper.
Spray with cooking spray and coat heavily with powdered sugar. Set aside.
In the bowl of a stand mixer, combine gelatin and ½ cup water.
In a saucepan, combine remaining ½ cup water, sugar, corn syrup, and salt.
Cook over medium heat, stirring constantly, until sugar melts.
Stop stirring and let cook without disturbing until syrup reaches 240 degrees on a candy thermometer. (You can brush down the side a couple of times with a pastry brush dipped in warm water.)
Remove from heat.
Turn mixer on low and pour syrup slowly into mixing bowl with gelatin mixture.
Increase speed to high and beat until thickened - about 15 minutes.
Beat in vanilla.
Pour out into prepared pan, smoothing the top with a spatula, if needed.
Coat the top with powdered sugar
Let sit at least 4 hours, but preferably overnight, to give the marshmallows time to set up.
When marshmallows are set, lift out of pan.
Use a sharp knife or cutter dipped in powdered sugar to cut into desired shapes.

Notes

How To Store:

The best way to keep these marshmallows is in a freezer safe bag and store in the freezer! They will keep SO much longer, about 2-3 months. You could also keep them in an airtight container/bag on the counter, but they will only last for about 1 week.

Our Best Tips To Make These Marshmallows!

Check the dates on your gelatin and make sure it's not expired!
Be sure your thermometer is accurate. You can check by inserting it in a pot of boiling water. (This called calibrating.) If it reads 212℉, it is accurate. If not, adjust up or down the number of degrees when you cook the syrup. For example: if your thermometer reads 210℉, you would need to cook the syrup to 242℉.
Don't skip lining, spraying, and coating the baking dish! It makes it so much easier to get the marshmallows out.
Sift the powdered sugar over the baking dish and on top of the marshmallows.
You can cut them into large or small squares. You could also use biscuit/cookie cutters to cut them into shapes.
Keep your hands and knife clean when cutting the marshmallows!
Powdered sugar is the best way to keep everything from sticking.

Nutrition