Vanilla Marshmallows (#27)

What crazy person makes marshmallows from scratch when one can just buy them at the grocery store?  Me!  Even though the thought of gelatin creeps me out, I really wanted to try a hand at these.

They were SO worth the effort and time!  They taste AMAZING and keep their softness for days.  I used mine as dippers for a fondue party.  I drool thinking of having a s’more using one of these!

I used a glass 9×13″ pan and wasn’t able to invert the marshmallows to a cutting board, they were stuck!  Instead I used cookie cutters and they came out just fine.


Yield: ~3 dozen marshmallows (depends on cut size)


1 cup cold water, divided

2 1/2 T (3 packets) unflavored gelatin

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 tsp kosher salt

2 tsp vanilla extract

1/4 cup powdered sugar

1/4 cup cornstarch


Place 1/2 cup cold water in bowl of a stand mixer with whisk attachment.  Sprinkle gelatin over the surface of water.

In a small saucepan with candy thermometer attached, combine the remaining 1/2 cup water, sugar, corn syrup and salt.  Cook over medium heat until the mixture reaches 240 degrees F.  Note: this takes a while, ~15 minutes.  Immediately remove pan from heat once temperature reached.

Turn mixer on low speed and slowly add syrup to the bowl containing gelatin, pour in a drizzle down the side of the bowl.  Increase speed to high and whip until the mixture is very thick and lukewarm, ~12-15 minutes.  Blend in the vanilla during the final minute of mixing.

Combine powdered sugar and cornstarch in a bowl, whisk to blend.  Lightly grease 9×13″ baking dish.  Coat bottom and sides of pan with dusting of the sugar-cornstarch mix, reserve the rest for later.

Use lightly greased rubber spatula to spread marshmallow mixture into an even layer in prepared pan.  Sprinkle with a layer of sugar-cornstarch mixture over top.  Let stand uncovered for at least 4 hours, or up to overnight.

Attempt to invert marshmallow slab onto cutting board, or just keep in pan if it’s being stubborn.  Cut into desired shape using lightly greased cookie cutter or knife.  Add marshmallows to a tupperware container containing remaining sugar-cornstarch mixture, place lid on and shake to coat marshmallows to prevent them from sticking.

Store in airtight container.

Original source here


One thought on “Vanilla Marshmallows (#27)

  1. Pingback: Graham Crackers (#28) | Baking Through the Year

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s