Fluffy Vanilla Bean Marshmallow Floaters (Printable)

Light hot chocolate crowned with homemade vanilla bean marshmallows for a dreamy, cozy treat.

# Ingredient List:

→ Marshmallows

01 - 3 envelopes (0.75 oz) unflavored gelatin
02 - 1 cup (8 fl oz) cold water, divided
03 - 1 1/2 cups (1 1/2 cups) granulated sugar
04 - 1 cup (8 fl oz) light corn syrup
05 - 1/4 teaspoon kosher salt
06 - 1 vanilla bean, split and seeds scraped or 2 teaspoons pure vanilla extract
07 - 1/2 cup (1/2 cup) confectioners sugar, for dusting

→ Hot Chocolate

08 - 4 cups (32 fl oz) whole milk
09 - 1/2 cup (unsweetened) cocoa powder
10 - 1/2 cup granulated sugar
11 - 1/2 teaspoon sea salt
12 - 1 teaspoon pure vanilla extract
13 - Whipped cream, optional for serving

# How to Make:

01 - Sprinkle gelatin over 1/2 cup cold water in the mixing bowl and let it soak for 10 minutes.
02 - In a saucepan, combine remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Heat over medium, stirring until sugar dissolves. Increase heat and boil without stirring until syrup reaches 240°F on a candy thermometer, about 8–10 minutes.
03 - With mixer on low, slowly pour hot syrup into bloomed gelatin. Add vanilla bean seeds or extract, then increase speed to high. Beat until mixture is thick, glossy, and tripled in volume, approximately 10–12 minutes.
04 - Lightly oil a 9x13-inch pan and dust with confectioners sugar. Spread marshmallow mixture evenly, dust top with more confectioners sugar. Let set uncovered at room temperature for 4 hours.
05 - Using a lightly oiled knife, cut into large squares and dust sides with confectioners sugar to prevent sticking.
06 - In a saucepan, whisk milk, cocoa powder, sugar, and salt. Heat over medium, stirring until steaming and smooth, but do not boil. Remove from heat and stir in vanilla extract.
07 - Pour hot chocolate into mugs, top each with a marshmallow floater, add whipped cream if desired, and serve immediately.

# Expert Tips:

01 -
  • Homemade marshmallows taste infinitely better than anything from a box, with real vanilla bean flavor that lingers on your tongue.
  • The whole process feels manageable once you understand the timing, and the 4-hour setting time means you can prepare them in the morning and enjoy them by evening.
  • This dessert works for quiet nights alone or impressive enough to serve at a small gathering without feeling fussy.
02 -
  • Temperature matters more than timing for the syrup; if you don't reach 240°F, your marshmallows will be sticky and won't hold their shape, but if you overshoot significantly, they become tough and chalky.
  • The blooming step for gelatin is worth respecting because it's what prevents lumps and ensures even texture throughout; rushing it will cost you.
  • Don't skip the final dusting with confectioners sugar on all sides because it really does prevent the marshmallows from sticking to each other and makes them easier to handle.
03 -
  • If your marshmallows turn out sticky, the syrup didn't reach the right temperature; next time, trust the thermometer more than your intuition and wait for that 240°F reading.
  • For the smoothest hot chocolate, sift the cocoa powder before whisking it into the milk to eliminate any lumps that stubbornly resist the whisk.

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