Marshmallows are one of those things I never dared to make because it seemed so difficult. Thankfully, it’s actually one of those things (like creme brulee, for example) that is super impressive to other people but crazy simple to make.

With a stand mixer, of course. I’ve never tried with a hand mixer or just by hand (my wrists ache just thinking about it), but I’m sure it’s do-able by people who are more patient than I am.

Vanilla Marshmallows

Trust me, cutting these babies into miniature size was a BLAST

Classic Vanilla Marshmallows

from Shauna Sever, author of Marshmallow Madness 

Makes about 2 dozen 1 1/2 inch marshmallows (and too many minis to count)

The Bloom:

  • 4 1/2 tsps unflavored powdered gelatin
  • 1/2 cup cold water (I always reduce this to 1/3 cup)

The Syrup:

  • 3/4 cup granulated sugar
  • 1/2 cup light corn syrup, divided
  • 1/4 cup water
  • 1/8 tsp salt

The Mallowing:

  • 2 tsps vanilla
  • 1/2 cup Classic Coating

Classic Coating (makes one cup):

  • 3/4 cups confectioner’s sugar
  • 1/2 cup corn or potato starch
  1. Lightly coat an 8×8 (or 9×13, if you’re making mini marshmallows or just want thinner marshmallows) baking pan with non-stick spray.
  2. Whisk together the gelatin and cold water in a small bowl and let soften for 5 minutes.
  3. Stir together the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan over high heat. Bring to a boil and keep over heat until the temperature reaches 240°F (don’t stir the mixture in case the sugar crystallizes).
  4. Meanwhile, microwave (or melt over a double broiler) the gelatin until completely melted. Pour remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment and set to low speed.
  5. When the syrup reaches 240°F, slowly pour it into the mixer bowl.
  6. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more and beat in the vanilla; the finished marshmallow will be opaque white, fluffy, and tripled in volume.
  7. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Let set for at least 6 hours in a cool, dry place.
  8. Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut into whatever size pieces you wish (a pizza cutter works great for squares). Dip the sticky edges of the marshmallows in the confectioner’s sugar/starch coating.
  9. Store in an airtight container in the fridge.