Homemade Vanilla Bean Marshmallows

Homemade marshmallows are a total game-changer. They’re softer, fluffier, and way more flavorful than anything you’ll find at the store. Plus, when you make them yourself, you get to control the flavor—and with Amoretti® Vanilla Bean Paste, these marshmallows are next-level delicious.

Why You Should Make Marshmallows from Scratch

If you’ve never had a homemade marshmallow, prepare to be amazed. These are light, airy, and packed with rich vanilla bean flavor. You’ll see real vanilla bean specks in every bite, making them feel extra special. And they melt like a dream in hot chocolate or toast up perfectly for s’mores.

They also make great gifts!

Why Amoretti® Vanilla Bean Paste?

Not all vanilla bean pastes are created equal. Our Amoretti® Vanilla Bean Paste is made using the entire vanilla bean, not just extracts, which means you get a full-bodied, rich vanilla flavor with real vanilla specks in every bite. Unlike other brands that use gums or thickeners, our paste is pure, giving you a concentrated, naturally thick product that blends beautifully into any recipe. Plus, with its low sugar content, it’s perfect for adding pure vanilla flavor without making your treats overly sweet.

FAQ & Tips for Perfect Marshmallows

Can I make these without a stand mixer? You really need a stand mixer for this one. A hand mixer might work, but whipping the mixture for 8–10 minutes can be tough without the power of a stand mixer.

What if I don’t have a candy thermometer? A candy thermometer is the easiest way to ensure your syrup reaches 240°F (soft ball stage), but you can also test it by dropping a bit of syrup into cold water—it should form a soft, pliable ball.

How do I keep my marshmallows from sticking? Cooking spray! Spray your pan and your knife when cutting to keep everything smooth and easy to handle. You can also use the confectioners sugar/cornstarch mix to dust the pan, marshmallows, and knife. Cooking spray works the best for us.

Can I use different flavors? Absolutely! Drop the vanilla bean paste to 1 tsp & use other Amoretti®extracts or Artisan Natural Flavors to customize your marshmallows. Check out our other resources on how to flavor marshmallows with Artisan Natural Flavors and Extracts.

Why are my marshmallows too sticky or runny? This usually means the syrup wasn’t heated to the correct temperature, or they didn’t whip long enough. Make sure to hit 240°F and whip until the mixture is thick and glossy.

How to Make Vanilla Bean Marshmallows

Ingredients

• ¾ cup water, divided
• 3 envelopes unflavored gelatin
• ⅔ cup light corn syrup
• 2 cups granulated sugar
• 2 ½ teaspoons Amoretti® Vanilla Bean Paste
• ¼ cup cornstarch
• ¼ cup confectioners’ sugar
  

Directions

1. Line a 9x9-inch baking dish with plastic wrap and grease with cooking spray. This keeps the marshmallows from sticking and makes slicing easier.
2. In the bowl of a stand mixer, combine ½ cup of water with 3 envelopes of unflavored gelatin. Let it sit for about 5 minutes while you get the sugar syrup ready. This step gives the marshmallows their signature texture.
3. In a small saucepan over medium heat, mix together ⅔ cup light corn syrup, 2 cups granulated sugar, and the remaining ¼ cup of water. Stir to combine, then let it come to a boil without stirring. Keep an eye on the temperature—you want it to hit 240°F (soft ball stage). As soon as it does, take it off the heat.
4. With the mixer on low, slowly pour the hot syrup into the bloomed gelatin. Once it’s all in, crank the speed up to high and whip for 8–10 minutes, until the mixture is thick, glossy, and tripled in volume.
5. Right before you stop mixing, add 2 teaspoons of Amoretti® Vanilla Bean Paste. This is what gives the marshmallows that rich, real vanilla flavor. And the little vanilla bean specks? Gorgeous.
6. Pour the fluffy marshmallow mixture into your prepared pan, using a greased spatula to spread it out. Dust the top with more cornstarch-sugar mixture, then let it sit at room temp for at least 6 hours or overnight.
7. Once set, dust a cutting board with the cornstarch-sugar mix, turn out the marshmallows, and slice them into squares. Toss each piece in the remaining cornstarch-sugar to keep them from sticking together.

Storing Your Homemade Marshmallows

Store them in an airtight container at room temperature for up to 2 weeks. Don’t refrigerate them—they’ll get sticky.

Ways to Use Your Vanilla Bean Marshmallows

• Hot chocolate upgrade – They melt perfectly and add a boost of vanilla.

• Next-level s’mores – Once you try these, you won’t go back.

• Chocolate-dipped treats – Coat them in chocolate for a extra sweet touch.

• Gifting – Wrap them up in cute bags for a homemade treat everyone will love.

Once you make marshmallows from scratch, there’s no going back. They’re easier than you think, packed with flavor, and totally worth it. Let us know if you try them!