’ve been making these marshmallows for as long as I can remember. Made with gelatin, honey, and maple syrup, they’re a simple, softly sweet treat. They melt beautifully into lattes and are fluffy and cloud-like for snacking. The base recipe is endlessly adaptable, but classic vanilla is the one I return to most. If you have a vanilla bean on hand, the seeds add an especially lovely vanilla note and leave the marshmallows lightly speckled throughout.
Notes on Making Marshmallows
A candy thermometer and a stand mixer are essential here. If the marshmallows begin to curdle, they’ve simply been overmixed — they’ll still be delicious. I find around 9 minutes of mixing to be the sweet spot.
Bloom the gelatin in cold or room-temperature water.
Flavorings are best added toward the end, once the mixture has cooled slightly. High heat can dull extracts and alcohol.
Use a mild, neutral honey. Strongly flavored honeys can overpower the marshmallows.
Don’t skip the salt. It keeps the sweetness balanced.
I use an 8 × 8-inch or 9 × 9-inch pan for big, fluffy marshmallows. A 9 × 13-inch pan also works beautifully.
Fresh marshmallows are best enjoyed within a day or two. They’ll keep in an airtight container for about 3 days, or longer if stored in the refrigerator.
Vanilla Bean Marshmallows
Ingredients
1 cup (240ml) water, divided
3 tablespoons gelatin
Pinch of salt
1/2 cup (168g) honey
1/4 cup (80g) maple syrup
1 vanilla bean, seeds scraped
1 teaspoon pearl powder (optional)
Tapioca starch or arrowroot, for coating
Maple variation
1 cup maple syrup
Instructions
- Line a pan (8X8, 9X9 or 9×13) with parchment and lightly dust with sifted arrowroot powder.
- In a bowl of a stand mixer add 1/2 cup water and the gelatin- allow to bloom for at least 10 minutes.
- In a medium saucepan add 1/2 cup water, maple syrup and salt. Bring the mixture to a simmer and cook using a candy thermometer to monitor the temperature. Cook until the mixture reaches 240F, about 12-15 minutes.
- Turn the stand mixer on low to break up the gelatin and slowly and carefully pour the maple mixture on top. Gradually increase the speed to high and beat for 8-10 minutes until soft peaks form and mixture becomes super fluffy. In the last minute add the vanilla bean and pearl powder.
- Pour the marshmallows into the prepared pan working quickly smooth out the stop with an offset spatula. Allow to cool for a few minutes and then dust the top with more arrowroot powder. Allow to set for a minimum of 6 hours or overnight.
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