Vanilla Marshmallows Recipe

February 25, 2016

Though it might seem like a complicated technique reserved only for master confectioners, making marshmallows really is easy enough to try at home. The key ingredient? Grass-fed gelatin, which adds beneficial collagen and helps firm up the candies. Once you’ve got the basics down, try experimenting with new flavors, like strawberry, coconut, or coffee! 

Vanilla Marshmallows

Yield: 25 marshmallows
Active Time: 25 minutes
Total Time: 1 day


1/2 cup powdered sugar
1/2 cup cornstarch
5 teaspoons grass-fed gelatin
1/2 cup plus 3 tablespoons water, divided
2 cups sugar, divided
3/4 cups light corn syrup
6 egg whites
1/4 teaspoon lemon juice
1/8 teaspoon salt
1 teaspoon vanilla extract


Line 8×8-inch baking tin with parchment paper. Mix powdered sugar and cornstarch in small bowl, then dust all over bottom and sides of tin. Set aside.

Sprinkle gelatin over 1/2 cup water in a microwave-safe bowl. Set aside.

Bring 1 1/2 cups sugar, corn syrup, and 3 tablespoons water to a boil over low heat.

Making vanilla marshmallows

Place egg whites, lemon juice, and salt in bowl of stand mixer fitted with whisk attachment and beat on medium-high until soft peaks form. Gradually add remaining 1/2 cup sugar with mixer on high. Return speed to medium and very gently, taking care not to splash, pour hot sugar syrup into egg whites with mixer running. Turn back up to high and beat for 5 minutes. Microwave gelatin mixture for 15 seconds, then pour into running mixer. Beat in vanilla extract.

Scrape marshmallow mixture into prepared pan and spread evenly. Allow to dry overnight uncovered.

Vanilla marshmallows

Dust another 1/4 cup sugar-cornstarch mix onto clean surface, and flip marshmallows out onto it. Cut into desired shapes and roll sticky cut sides in remaining 1/4 cup mix. Store in an airtight container. 

Vanilla marshmallows

Photo credit: Paul Delmont

This article is related to:

Dessert, Food, Gluten-Free, Recipe

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Merce Muse

Thrive Market Food Editor

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