Erin’s Recipe Rundown
This recipe is straight from my Grandma’s church cookbook that she put together with friends in the 1970s. Every recipe I’ve tried from it is gold, and this one is no exception!
I love that it’s corn-syrup free and made with real, simple ingredients—unlike store-bought versions. I tweaked the ratios a bit and added real vanilla bean for the perfect homemade marshmallow!
Why You’ll Love It: These marshmallows are light, fluffy, and feel a little gourmet thanks to the vanilla bean. They’re perfect for stirring into hot chocolate or toasting for fancy s’mores.
Top Tips: Use a stand mixer to whip in plenty of air, dust your pan generously to prevent sticking, and coat your knife between slices for cleaner cuts!
For more nostalgic candy recipes, try this nougat recipe, penuche vanilla fudge, candy popcorn, or English toffee.
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these vanilla bean marshmallows. Jump to the recipe card below for the exact measurements.
- Vanilla bean: Real vanilla bean makes all the difference here! It adds speckles of deep vanilla flavor that make these marshmallows taste extra delicious.
- Gelatin: I like Knox brand because it gives these marshmallows the perfect soft, bouncy spring. (Other brands could result in softer or firmer marshmallows.) Always let gelatin bloom in cold water for a smooth, even texture.
- Egg whites: These make the marshmallows extra light and fluffy. It’s a delicate texture you don’t get from store-bought!
- Powdered sugar and cornstarch: Dust marshmallows with this mix to keep them from sticking to the pan and give a classic powdery finish.
How to Make Vanilla Bean Marshmallows
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Combine cornstarch and sugar: Mix in a bowl, then generously dust the bottom of the pan. Remember to save a bit for dusting the finished marshmallows!
Bloom the gelatin: Stir together gelatin and cold water and let it sit. It will look grainy at first, but after a while, it will thicken and look like a soft gel.
Make the syrup: Whisk together sugar, salt, and water in a heavy-bottomed saucepan. Bring to a boil until it hits 240°F. Make sure you get to this exact temperature, or the texture will be off! The bubbles should go from loose to tight and shiny right around the 240°F mark.
Combine syrup and gelatin: Slowly pour the hot syrup into the gelatin. Then turn up the mixer and let it go for several minutes, until it goes from clear liquid to thick, glossy soft peaks.
Add egg whites: Beat in egg whites until the mixture looks nice and fluffy.
Add vanilla: Next, add vanilla extract and the real star of the recipe—the vanilla bean. It will smell amazing at this point!
Pour and rest: Spread the marshmallow mixture into your prepared pan. It will be a little sticky, so work quickly. Smooth the top and leave it uncovered to rest and firm up.
Cut and coat marshmallows: After at least 8 hours (or overnight), loosen the marshmallow edges and lift the slab out. Dust it with the sugar/cornstarch mix and slice into soft, pillowy squares. Coat the knife in the sugar mixture before each slice for cleaner cuts, and dust the edges of each square after slicing so they don’t stick together.
MORE RECIPES FOR MY GRANDMA’S CHURCH COOKBOOK
Homemade Vanilla Bean Marshmallows
Ingredients
- ½ cup (60g) powdered sugar
- ¼ cup (32g) cornstarch
- 3 envelopes (21g) Knox gelatin
- 1⅔ cups (400ml) cold water, divided
- 3 cups (600g) granulated sugar
- ½ teaspoon kosher salt
- 3 large egg whites
- 2 teaspoons vanilla extract
- 1 vanilla bean split lengthwise, seeds scraped
Instructions
- Spray a 9×13-inch glass or ceramic baking pan with cooking spray (avoid metal, as it may affect the flavor). In a small bowl, mix the powdered sugar and cornstarch, then generously dust the pan with the mixture, reserving some for dusting the marshmallows at the end.
- In the bowl of the stand mixer fitted with a whisk attachment, or using a hand mixer, add the gelatin and ⅔ cup cold water. Mix together for 30 seconds, then let sit to bloom for 20 minutes.
- In a medium heavy-bottomed saucepan over medium-high heat, whisk together the sugar, salt and remaining 1 cup of water. Bring to a boil and boil for about 15 minutes, until the mixture reaches 240°F.
- With the mixer running on low, slowly pour the hot sugar mixture into the gelatin. Increase the speed to medium-high and beat for 10 minutes, until it becomes thick and fluffy and forms soft peaks.
- Beat in the egg whites and mix for another 5 minutes. Mix in the vanilla extract and the vanilla bean seeds.
- Pour the marshmallow into the prepared pan, then smooth it into an even layer. Let it sit uncovered at room temperature for at least 8 hours, or up to 48 hours.
- Once the marshmallow is firm, prepare a parchment-lined surface dusted with the remaining cornstarch/sugar mixture.
- Use a sharp knife to loosen the edges, then gently peel the marshmallow from the pan and turn it out onto the prepared surface.
- Lightly coat a knife with the cornstarch/sugar mixture (or run it under hot water and dry) for clean cuts. Cut the marshmallow into 1.5-inch squares, dusting the edges of each square in the remaining cornstarch/sugar mixture to prevent sticking.
Notes
To Freeze: Freezing isn’t recommended. It changes the texture and could make them wet as they thaw.
These look amazing! I miss making marshmallows after avoiding corn derivatives for the last 10 years. Thanks for the great ideas!
We hope you enjoy the marshmallows, Steph!
Can you make this recipe using beef gelatin? If so what would be the measurements ? Sounds delicious and looking forward to making these . Is there a video that shows all the steps perchance?
Hi Mary, we recommend Knox gelatin for these marshmallows. Using any other kind or brand of gelatin may make them softer or firmer. We don’t currently have a video, but we do offer the step-by-step photos in the post!
Curious if you would have a substitute for the cornstarch as we have several family members with a sensitivity to corn & we would love to have s’mores once again
Thank you
Hi Karyn, we haven’t tested swaps for the cornstarch, but you could try potato starch or arrowroot powder. We’d love to hear how it goes!
Is there a vegan gelatin that can be used in this recipe?
Hi Ruth, we’re not familiar with vegan gelatin options unfortunately. Using other brands of gelatin besides Knox may make the marshmallows softer or firmer. Thank you for your question!