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Vanilla Marshmallows

Give homemade marshmallows to friends and family this holiday season. Also Try: Peppermint Marshmallows

  • Yield: Makes about 16
Vanilla Marshmallows

Source: The Martha Stewart Show, December 2009


  • Nonstick cooking spray
  • 3 (1/4-ounce) packages unflavored gelatin
  • 1/2 cup cold water
  • 2 cups granulated sugar
  • 2/3 cup light corn syrup
  • 1/4 teaspoon coarse salt
  • 1 teaspoon pure vanilla extract, plus 1 vanilla bean, scraped
  • Confectioners' sugar, sifted, for coating


  1. Lightly spray a 9-by-9-inch baking pan with cooking spray. Line pan with plastic wrap, leaving a 2-inch overhang on all sides; set aside.

  2. In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Add salt and continue mixing for 12 minutes.

  3. Add vanilla extract and vanilla bean seeds; mix until well combined. Spray a rubber spatula or your hands with cooking spray. Spread gelatin mixture evenly into pan using prepared spatula or your hands. Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of marshmallows. Let stand for 2 hours.

  4. Carefully remove marshmallows from pan. Remove all plastic wrap and discard. Cut marshmallows into 2-inch squares using a sprayed sharp knife. Place confectioners' sugar in a large bowl. Working in batches, add marshmallows to bowl and toss to coat.

Cook's Note

Marshmallows can be stored in an airtight container up to 3 days.

Reviews (18)

  • Nili123 9 Apr, 2013

    Hi, I would like to try this recipe but my daughter is sensitive to corn and cane sugar. can I sub the syrup with maple syrup?
    Many thanks!

  • workout2eat 2 Jul, 2012

    I LOVE< LOVE< LOVE this recipe. We make it every year for the 4th and everyone always wants my recipe. They are always a hit!

  • diezauberfloete 16 Dec, 2011

    I love this recipe. It is great as written. I have also used it to make orange cream marshmallows and I will use this recipe along with some dutch process cocoa to make chocolate marshmallows for Christmas gifts. Thanks for this great recipe!

  • LMJacobs 15 Dec, 2011

    We make this recipe every year - it's very easy, really fun, and people are always amazed that marshmallows can be made at home!

  • etaylor9311 13 Dec, 2011

    This recipe is so easy and very good!!! I was a little nervous about trying it because I thought I would end up with a sticky mess. However, I didn't have a single problem with them sticking. I greased the pan and the plastic wrap and nothing stuck to the plan or plastic wrap.

  • mllechocolatier 8 Dec, 2011

    No typo, some recipes are egg free :)

  • Mybobba 3 Dec, 2011

    I can't believe there are no egg whites, is this a type o ?

  • klondikecook 23 Dec, 2010

    I re-read this recipe at least 5 times in doubt, but embarrassingly opted to go with what it said rather than common sense! I think there is a typo, you don't really need to grease the pan you need to grease the bottom layer of plastic wrap. I followed it as directed, and when it came time for cutting, the marshmallow mixture was glued to the bottom layer of plastic!! I salvaged most of it and the recipe is well worth making, impressive and yummy! But the mix needs to be on a greased surface

  • Wendy7717 21 Dec, 2010

    These are very delicious and easy to make. I added peppermint extract to this recipe and it turned out great. I also dipped them in chocolate. They were very popular. I will make these again and again.

  • lbfenton 13 Dec, 2010

    I am torn... I have peppermint confectioner's sugar that I want to use but I don't know if I should use it with the peppermint marshmallows, or try it with the vanilla ones instead. I don't want the peppermint flavor to be overwhelming, but I don't want the vanilla to clash with it either. Someone help! (Or leave me to experiment... something that never goes well.)

  • BirdsandButtons 8 Dec, 2010

    I'm not trying to be a bother here but Um. Naoko....the salt is put in there to CUT the sweetness of the marshmallows, so it *sorta* does need salt. Americans love sweets, and to keep eating them we add salt to cut the overwhelming sweet. Keep in mind if you cut the SUGAR the marshmallows won't form well. If you're watching calories or sugar, marshmallows are the wrong recipe to look at.

  • naoko53 23 Mar, 2010

    I really would like to take off all the interviews of guests. I'm here to check the recipe and how to.
    I also disagree with putting salt. Marshmallow is already too sweet, so we don't need to add salt. We already take TOO MUCH salt a day, why do Americans love adding salt into all desserts? It's so wrong.
    I found, pouring corn syrup onto granulated sugar (when you measure) helps syrup to not stick on to a cup.

  • StringMeAlong 13 Mar, 2010

    These taste amazing and were much easier than I expected.

    When cutting though, I found it easier and neater to sugar my cutting board and knife liberally, rather than use the spray. (I don't like the taste of sprays, either.) I also patted the cut surface with a bit of the sugar which seemed to prevent too much sugar sticking too them when I tossed them in the bowl. Before I did this they were a little too powdery.

  • azarvand 24 Dec, 2009

    wow! so easy

  • otabenga 19 Dec, 2009

    these are ridiculously easy and also delicious! A friend gave me s'mores fixins last Christmas with homemade graham crackes and "divinity." I loved making these and presenting them at work as part of our daily holiday treats leading up to christmas! Perfect in hot chocolate and in s'mores with chocolate ganache.

  • otabenga 19 Dec, 2009

    these are ridiculously easy and also delicious! A friend gave me s'mores fixins last Christmas with homemade graham crackes and "divinity." I loved making these and presenting them at work as part of our daily holiday treats leading up to christmas! Perfect in hot chocolate and in s'mores with chocolate ganache.

  • happybaker08 17 Dec, 2009

    I was excited to make these but they did not come out as expected. The directions were followed exactly, but the overall taste was pasty and strange. I was planning on giving them as gifts, but no longer feel comfortable doing so. Dissopointing.

  • OrchidWrangler 11 Dec, 2009

    omg, these are SO easy and really tasty!

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