Fluffy Vanilla Bean Marshmallows

Discovering how to make my own fluffy vanilla bean marshmallows felt like unlocking a sugar-coated treasure chest filled with sweet memories and cozy nights by the fire.

I remember the first time unexpected guests stopped by, and having these homemade marshmallows ready to toast instantly made the evening feel magical and effortless.

Ingredients

• Granulated Sugar: The backbone of sweetness, make sure it's fresh and pure for that perfect syrup texture
• Light Corn Syrup: Keeps the marshmallows smooth and stops crystallization—don't skip it
• Unflavored Powdered Gelatin: The magic that turns liquid into fluffy marshmallows, bloom it well in cold water
• Vanilla Bean Paste: Adds fragrant vanilla flavor that feels like a warm hug in each bite
• Confectioners Sugar and Cornstarch: The perfect coating to keep your marshmallows from sticking together

Instructions

Get Everything Ready:

Lightly grease your pan and give it a dusting of confectioners sugar mixed with cornstarch so the marshmallows don't stick later on.

Bloom the Gelatin:

Whisk the gelatin with cold water and let it soften while you prepare the syrup—this step is key for that pillowy texture.

Make the Sugar Syrup:

Combine sugar, corn syrup, water, and salt in a pan and heat until sugar dissolves, then crank up the heat until the syrup hits 240°F (115°C)—watching that candy thermometer is like monitoring your sweet masterpiece.

Mix It Up:

Slowly pour the hot syrup into the bloomed gelatin with your mixer on low, then whip on high until the mixture triples in volume, becoming glossy and thick—your kitchen will smell heavenly!

Add Vanilla Flavor:

Fold in vanilla bean paste and extract to infuse those luscious notes throughout the marshmallows.

Set the Marshmallows:

Spread the mixture into the prepared pan, smooth it out with a greased spatula, and sprinkle more sugar and cornstarch on top.

Let It Rest:

Leave the marshmallows uncovered at room temperature for 3–4 hours until firm—it's the hardest part waiting, but trust me it's worth it.

Cut and Coat:

Flip the set marshmallow slab out, peel off the parchment, cut into squares with a sharp knife dusted in the sugar-cornstarch mix, and toss the pieces to keep them from sticking.

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This recipe became more than just a treat when I gifted a batch to friends during the holidays and saw their faces light up with pure joy and surprise.

Keeping It Fresh

Store the marshmallows in an airtight container at room temperature and they will stay soft and delicious for about a week, perfect for snacking or gifting.

Flavor Variations That Worked

Adding a touch of citrus zest or a sprinkle of cocoa powder can brighten up or deepen the flavor, making each batch feel like a new adventure.

Last Minute Tips Before You Go

Always dust your knife between cuts to keep marshmallows from sticking and turning into a sticky mess

• Try using different extracts like almond or peppermint for a fun twist
• If you're short on time, cut the setting duration to 3 hours but expect slightly less firm marshmallows
• Don't rush the whipping step—patience is what gives these marshmallows their cloud-like fluff

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Thanks for sharing this sweet moment in the kitchen with me; I hope each bite brings a little extra happiness your way.

Recipe Help & Support

→ How do I ensure marshmallows are fluffy?

Whip the mixture until it's thick, glossy, and has tripled in volume, usually around 10–12 minutes. Properly bloomed gelatin and whipped sugar syrup are key for fluffiness.

→ Can I use vanilla bean seeds instead of paste?

Yes, scraping the seeds from one vanilla bean works just as well to infuse natural vanilla flavor throughout the marshmallows.

→ What temperature should the sugar syrup reach?

Heat the syrup to 240°F (115°C) for the right consistency. Use a candy thermometer for accuracy.

→ How do I prevent marshmallows from sticking together?

Dust the pan and finished marshmallows generously with a mixture of confectioners sugar and cornstarch to keep them from sticking.

→ How long should marshmallows set before cutting?

Let them set uncovered at room temperature for 3–4 hours until firm enough to slice cleanly.