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Homemade Vanilla Marshmallows

by Jamie on December 20, 2011

Post image for Homemade Vanilla Marshmallows

I have been enjoying marshmallows since I’ve been old enough to chew. I’ve never been really picky as to what types of marshmallows I’ll indulge in. I’m content with them straight out of the bag or melted between two graham crackers. And I’m pretty much a self-professed Peeps addict – as long as they’re stale – yep, you read that right – stale.

When I decided to make my own hot chocolate mix as an edible gift idea, I thought that homemade vanilla marshmallows were only a natural accompaniment. I mean what’s hot chocolate without the marshmallows, right?

I always anticipated that making marshmallows would result in sticky catastrophe and that I’d end up with less than delicious marshmallows. However, I can honestly tell you that after having one – or 5 of these homemade vanilla marshmallows, it may be a little difficult going back bagged version from the grocery store.

These marshmallows had such a rich and velvety texture – I couldn’t stop making hot chocolate as an excuse to eat more! Also, the recipe is easily adapted just in case you’re interested in adding a little something-something into the mix. Really the possibilities are endless, but I’m thinking some peppermint extract would be the perfect, festive twist.

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Homemade Marshmallows

December 20th, 2011

Yield: about 30 marshmallows

Prep Time: 25 minutes

Ingredients:

3/4 cup water, divided
3 (.25 ounce) packages unflavored gelatin
2/3 cup light corn syrup
2 cups white sugar
1 tablespoon *vanilla extract
1/4 cup cornstarch
1/4 cup confectioners' sugar

Directions:

1. Line a 9x9 inch baking dish with plastic wrap and spray with non-stick cooking spray. Spray another piece of plastic wrap to cover the top, and set aside.

2. Place 1/2 cup of water in the bowl of an electric mixer fitted with the whisk attachment, and sprinkle gelatin on top of water to soak.

3. While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan. Bring the mixture to a boil over medium heat. Boil the mixture hard for 1 minute.

4. Carefully pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with electric mixer, until the mixture is fluffy and forms stiff peaks. Add in vanilla extract and beat until just combined.

5. Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top. Cover the candy with the piece of prepared plastic wrap, pressing it down lightly to seal the covering to the top of the candy.

6. Allow the marshmallow candy to rest for 4 hours or overnight. Mix together cornstarch and confectioner's sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.

Notes:

- For a peppermint twist, add in 1/2 teaspoon of peppermint extract with the vanilla extract.
- I used clear vanilla extract because I wanted to maintain a bright white color.
- I used a small, round, biscuit cutter to cut my marshmallows.

Source: My Baking Addiction adapted from allrecipes.


{ 72 comments… read them below or add one }

Olivia December 15, 2013 at 12:17 am

I only have an 8×8 pan, would that work instead of the 9×9? Or would it be easier to just double it and use a 9×13 pan? Can’t wait to try my hand at the homemade delights!

Reply

Jamie January 10, 2014 at 3:08 pm

Olivia, an 8×8 pan will work, your marshmallows will just be thicker.
– Jamie

Reply

Stacey December 19, 2013 at 5:50 am

Would these hold up in s’mores?

Reply

Jamie January 10, 2014 at 2:43 pm

Stacey, I don’t see why not.
– Jamie

Reply

Jordan July 7, 2014 at 2:58 pm

These sound absolutely amazing! Thanks for sharing.
Tell me what you think of this idea.
Use normal vanilla so they have a slightly tan/brown color, top them with a coat of Sugar in the Raw, and a pinch of cinnamon, and allspice, and serve them with pie in place of whipped cream.
I would make sure to pop the pie in the oven just long enough to get the pie warm and the ‘mallows nice and melty…… OK, this is happening in my kitchen, tonight. :)

Reply

Jamie July 9, 2014 at 12:18 am

Jordan-
That sounds absolutely delicious – I’d love to know how they turned out! Thanks for stopping by!
-Jamie

Reply

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