New This Month

Vanilla Marshmallows


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

  • Yield: Makes about 16

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 Notes

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

Reviews Add a comment

  • 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.)