Homemade Vanilla Bean Marshmallows

Homemade Vanilla Bean Marshmallows ~  these plush, pillowy marshmallows are amazing, and so easy to make. They’ll take your hot cocoa to a whole new level!

Whipping egg whites for homemade vanilla bean marshmallows

How did I walk around all these years completely unaware of the wonders of homemade marshmallows? And how could I have been satisfied with those tasteless foamy things squished into bags on the bottom shelf of the supermarket?

Making homemade vanilla bean marshmallows

I’m so glad my eyes have been opened, especially now that hot chocolate season is in full swing. I’ve got a lot of lost time to make up for.

Part of what is so much fun about making these is that the texture is unlike any other food, from the gleaming white liquid marshmallow that flows from the beaters to the plush cushiony squares of the finished product. Even cutting them is an adventure. If they squish down, they plump right back up, if they stick, a little confectioner’s sugar gives them a unique pillowy finish. Before these, I wouldn’t have eaten a plain marshmallow on a bet. But just try to resist as you plunge your knife into row upon row of this vanilla bean bliss.

Making Homemade Vanilla Bean Marshmallows

This is not a difficult process at all, but here’s a little fair warning—- you do need a thermometer, and it helps a lot if you have a stand mixer. You can do it with a hand held mixer, but be prepared to stand around beating for 10-15 minutes. It’s a great project to do with kids, as long as you keep them well away from the hot sugar syrup.

A bowl of homemade vanilla bean marshmallows

There are a couple of different methods floating around out there, one involves corn syrup, and another uses egg whites in place of the corn syrup. My friend Mary of Barefeet in the Kitchen has a great version of the egg whites recipe, check it out here.

Wrapping Homemade Vanilla Bean Marshmallows in decorative mugs with cellophane and ribbons

For a great gift pile some marshmallows in a pretty mug and wrap it all up in cellophane. Package it along with some really good cocoa powder.

Homemade Vanilla Bean Marshmallows wrapped up in a mug

I’m off to make the perfect cup of hot chocolate…

Hot cocoa with homemade vanilla bean marshmallows

UPDATE:  I’ve been surprised at how well and how long these marshmallows have kept. I put one batch in cellophane bags with twist ties and they are still fabulous. Now that I know this I may make some ahead of time next year and stash them away for last minute gifts.

3.10 from 31 votes

Vanilla Bean Marshmallows

Author Sue Moran


  • Vegetable oil for brushing
  • 4 envelopes unflavored gelatin 3 tablespoons plus 1 1/2 teaspoons
  • 3 cups granulated sugar
  • 1 1/4 cups light corn syrup
  • 1/4 tsp salt
  • seeds scraped from 1 vanilla bean
  • 1 Tbsp pure vanilla extract
  • confectioners' sugar for dusting


  • Line a 9x13 baking pan with parchment paper, leaving overhanging paper on the ends so you can easily lift out the marshmallows after they've firmed up. Brush the paper with oil so the marshmallows won't stick.
  • In the bowl of a stand mixer fitted with the whisk attachment, put 3/4 cup of water. Sprinkle the gelatin over it and let it sit. Add the vanilla bean seeds on top.
  • In a medium saucepan, put the sugar, corn syrup, and salt. Begin heating it, stirring to dissolve the sugar. Then stop stirring and let the sugar syrup come up to 238 degrees. It will boil for a while before it gets there.
  • Then, with the mixer on low, slowly pour the hot syrup into the gelatin. Gradually increase the speed until it is on high. Beat on high for about 12 minutes until the mixture is stiff. Beat in the vanilla.
  • Pour the mixture into the prepared dish, smoothing it out evenly.
  • Let sit, uncovered, for 3 hours (or overnight)
  • Turn out the marshmallow block onto a surface covered with confectioner's sugar. Peel off the paper and dust the whole top surface with more confectioner's sugar.
  • Spice the marshmallows into squares using a sharp, oiled knife or pizza cutter. They will resist a bit, but keep at it. As you cut each strip, turn it to coat the cut ends with sugar, and as you cut each individual marshmallow, do the same. All the sides should be well coated and not sticky. Lay the marshmallows out on a tray.
  • Store in an airtight container and eat within the week.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.



Don’t forget to pin these homemade Vanilla Bean Marshmallows!

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  • Reply
    November 6, 2016 at 7:53 am

    I realize I’m late to this page but I made these yesterday and they are awesome. They came out perfectly and I used half the batch to make the best Rice Krispie treats ever! This recipe is easy and turns out exactly as promised.

    • Reply
      November 6, 2016 at 8:19 am

      I’m so glad Frimmy! I need to get marshmallow making again, you’ve inspired me!

  • Reply
    June 29, 2016 at 1:30 am

    Can you tell me you don not add any amount of water to the sugar, corn syrup and salt mixture when boiling it ?

  • Reply
    September 30, 2013 at 6:51 pm

    Love the recipe and can’t wait to try it – I have been making
    marshmallows for years as I have a sister-in-law who used
    to ask for the store/catalog version for Christmas every year
    and I couldn’t bear the thought of spending that much on them
    and decided to make them for her (now everyone in the family
    requests them every year!). The best tip I ever got is that they will
    stay fresh in the freezer for months!!! Now, I almost always have a
    batch in the freezer for summertime s’mores or fall/winter hot chocolate.
    It’s great…and yes, dangerous!

    • Reply
      September 30, 2013 at 7:40 pm

      Oh gosh, I didn’t know you could freeze them, that’s a fantastic tip!

  • Reply
    Jennifer G
    August 11, 2013 at 4:33 pm

    Never made marshmallows before but found your recipe on Pinterest and decided to give it a go. They came out perfect!! My life is forever changed! Thanks so much!! :)!

    • Reply
      August 11, 2013 at 5:48 pm

      I’m so glad! I know that people often have trouble with marshmallows, but I think this recipe is a good one, I didn’t have any troubles with it at all. I’m counting the days until hot chocolate (aka homemade marshmallow) season is here!

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    Patricia Reitz
    December 20, 2012 at 2:46 am

    Oh my, your blog is fabulous! You just got yourself a new follower. 🙂

  • Reply
    shannon weber
    December 6, 2012 at 12:22 pm

    oh my goodness: your marshmallows turned out beautifully! i just tried Martha’s Candy Cane Marshmallows, and they were a little bit of a bust: i loved the texture, but the peppermint swirl? Didn’t work out so well (and not nearly the peppermint dreamboats i expected them to be. These look way more up my alley; i’m such a sucker for anything vanilla bean.

  • Reply
    December 6, 2012 at 1:01 am

    Hi Sue and thanks for stopping by Seasons and Suppers. Your marshmallows look beautiful! I have to warn you, you will never be able to eat a store-bought marshmallow again. I make this version, but have always been curious about the egg white version. I might have to try your friends recipe, just to compare. (Btw, I loved your “About Me”. I could have written it. I never know where my next craving is going to take me)

  • Reply
    l o v e l y t h i n g s
    December 5, 2012 at 1:13 pm

    Your vanilla bean marshmallows are so beautiful…i pinned them before I even scrolled all the way down and then I see how you are packaging them. Darling, darling….all in pretty cups and velvet ribbon…and I love the colors that work all year long. Wish I had a cup of that hot cocoa with your marshmallows right now! I’ll be dreaming about these on the train on the way into the city this morning!

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