I’m a total sugar addict, so I’m sure it comes as no surprise that I’m enamored with marshmallows. That’s why I named this blog marshmallows and margaritas, after all — those are two of my favorite things. But I had only made my own marshmallows once before, at Christmas.

Anyway, I figured I had to make some kind of marshmallows when I started this blog, and vanilla was a pretty obvious choice. I also made lemon, which I’ll be sharing later.

I know you’re probably thinking it sounds totally crazy-town to make your own marshmallows, but they are not nearly as difficult or as messy as you might imagine. But the right equipment is key.

 

I’m sure it is possible to make these without a stand mixer, but I wouldn’t recommend it. You’ll also need a candy thermometer or frying thermometer that goes up past 240F, which you can get for less than $10.

After you make the mixture (which seriously doesn’t take that long), you need to let it dry out for several hours (or overnight). Then just cut and store!

 

As my coworker Chris noted, they don’t seem like they have been puffed by jets, but they taste even more delicious than the kind that are.

Very vanilla marshmallows (Adapted from Bon Appetit, makes a 9×9-inch square pan or 9×12 pan of marshmallows)
1 1/2 cups sugar
1 1/2 to 2 vanilla beans (optional)
Vegetable oil (for the pan)
About 3/4 cup powdered (confectioners) sugar and 1/4 cup cornstarch, for coating the marshmallows
1 cup water, divided in half
3 (1/4-ounce) envelopes of powdered unflavored gelatin (available near Jello in the grocery store)
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons real vanilla extract

Measure out the sugar, then use a small sharp knife to slice the vanilla beans (if using) down the middle. Scrape the brown seeds out with the tip of the knife and add to the sugar. Stir to combine and allow sugar to sit at least an hour (you can go for a run, clean your kitchen or watch an episode of NCIS. Your call).

Use a paper towel to lightly coat the bottom and sides of a 9×9 baking pan (or a 9×12, if you want skinnier marshmallows) with vegetable oil. Stir the powdered sugar and cornstarch together and sprinkle over the pan, then move the pan around, knock the sides and turn the pan to get rid of any excess. (Keep extra powdered sugar/cornstarch mixture in a bag or something for later)

Pour 1/2 cup water into the bowl of a stand mixer with the whisk attachment. Sprinkle the gelatin powder into the bowl over the water and stir to make sure all the gelatin touches the water. Let it sit there while you heat the sugar.

Pour the other 1/2 cup water, sugar with vanilla seeds, corn syrup and salt into a medium-sized heavy saucepan (I used 2 1/2 quart, but a 3- or 4-quart is a bit better if you have one). Turn the heat on medium-high to bring the mixture to a boil and stir frequently until the sugar seems dissolved. Once the mixture starts boiling, stop stirring. The mixture will probably rise and you may have to turn the heat down a little. That’s totally fine.

Put a candy thermometer in the boiling syrup (try to get it into the mixture without touching the bottom of the pot if at all possible). Allow it to boil (don’t stir) until the thermometer reaches 240F – this is likely to be marked on the thermometer as the “soft ball” stage. Try not to laugh about that.

Once the mixture reaches 240F, remove it from the heat for a few seconds while you move over to the mixer.

Turn the mixer on low speed and slowly pour the hot sugar mixture down the (inside) side of the bowl in a steady-ish stream. Keep mixing and increase the mixer speed to high once all the sugar syrup is in there. Mix for 5-10 minutes, until the marshmallow fluff is thick and fluffy. Add the vanilla extract and mix to combine.

Immediately use a spatula to scrape the marshmallow into the pan you prepared earlier. If it’s being fussy, get your fingers wet and use them to smooth out the top.

Leave the pan of marshmallow, uncovered, at room temperature for at least four hours (I left mine overnight). The top should not be very sticky anymore and you should be able to use a clean spatula or your fingers to pull the marshmallow away from the sides of the pan.

Use leftover powdered sugar/cornstarch mixture to dust a cutting board. Carefully remove the marshmallow from the pan (use a spatula, your fingers or both). Flip it upside down onto the cutting board, so the already powdered part is facing up. Dust that side with a bit more powdered sugar mixture, if it’s sticky.

Use a pizza cutter or long knife to cut the marshmallows into squares. You can put a little vegetable oil and/or powdered sugar on the knife to keep it from sticking, if you need to. (Cut however you want, but I found it was easiest to slice down the middle, then separate each half into pieces, versus working from one side and moving across).

Store the marshmallows in an air-tight container. Separate layers with wax paper or parchment paper.