Vanilla Marshmallows


You might think to yourself… “why would I bother when I could buy a bag of these at the store for a few bucks?” Fair. I went into this recipe figuring it would be more of a one-time thing; more of “yep, tried that!” expedition.

Okay. But, seriously. You just can’t get these in a bag at the store. They are melty. They are pillowy. They are dreamy. And I will totally make them again because they’re pretty darn easy.  They are said to last about a month in an air tight container…I am unable to verify this…they were quickly consumed.

I admit, they do require 2 pretty vital pieces of equipment: a stand mixer and a candy thermometer. I fear that the thickness of the mixture would either bust a hand mixer or the person holding said mixer.



Read the instructions carefully and make sure you have all your ingredients prepped and ready to go. Things move quickly.

1 teaspoon neutral oil, or cooking spray (for your pan)
¾ cup powdered sugar
½ cup corn starch

¾ cup very cold water, divided
4 ½ teaspoons unflavoured gelatin (this measured to be slightly less than 2 packets of Knox)
¾ cup white sugar
¾ cup light corn syrup, divided
1/8 teaspoon fine salt
1-2 teaspoons vanilla bean paste (or 2 teaspoons pure vanilla extract)


  1. Lightly coat an 8×8 baking pan with oil. Set aside.
  2. Sift together powdered sugar and corn starch in a medium bowl. Set aside.
  3. In a small microwave safe bowl, whisk together gelatin and ½ cup water. Set aside for at least 5 minutes.
  4. In a medium saucepan with a candy thermometer affixed, combine sugar, ¼ cup corn syrup, salt, and ¼ cup water. Over high heat, bring mixture to a temperature of about 240F. This will take about 8-9 minutes.
  5. Meanwhile, measure the remaining ½ cup corn syrup into the bowl of a stand mixture fitted with the whisk attachment. Microwave the gelatin mixture for about 30 seconds, or until melted. Add to the corn syrup and turn the mixer on low. Keep it running.
  6. When the sugar reaches 240F, immediately remove from heat and slowly pour into the stand mixer WHILE RUNNING.  Increase the speed to medium and run for 5 minutes. Increase to medium-high and run for another 5 minutes. Add the vanilla, increase to the highest speed and run for 1-2 minutes more. The mixture should have tripled in volume and will appear white, fluffy, and opaque.
    *I almost lost it when I saw my sugar as a slightly amber colour when I poured it into the mixer. All was okay.
  7. Pour the mixture into your prepared pan. This stuff is sticky…don’t touch it. Lightly oil your hands and any utensils you use. Smooth out the top with a spatula. Sift ½ cup of the powdered sugar/corn starch mixture over your creation. Be generous. Save the rest of this mixture for finishing.
  8. Set the marshmallows aside, uncovered, for at least 6 hours. Avoid somewhere humid.
  9. When you’re ready, lightly dust a work surface with your sugar/corn starch mixture. Use a knife to loosen the marshmallows from the edges of the pan and invert the now set marshmallow mixture onto your work surface. This can create a mini-dust storm if you’re silly like myself and don’t do this lightly. Cover the top with more of this powdered mixture
  10. Cut the slab into whatever size ‘mallows you prefer. I did 1” squares and I thought that was perfect. Toss your squares in the powdered mixture and shake off excess. Store in an air tight container.


Source: Chow



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