Looking for a dessert recipe that’s as light as a cloud but rich in flavor? Buttered vanilla marshmallows are the answer! These airy, melt-in-your-mouth treats bring a touch of sophistication to the classic marshmallow.
If you’re toasting them over an open flame or adding them to your favorite cup of hot cocoa, this recipe will elevate your dessert game with its silky texture and buttery aroma.
Why Make Buttered Vanilla Marshmallows?
Homemade marshmallows are in a league of their own compared to store-bought versions. They’re soft, fluffy, and packed with flavor, making them a standout dessert option for any occasion.
This recipe takes it one step further by incorporating melted butter, giving the marshmallows a unique depth of flavor and smoothness.
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They’re also incredibly versatile! Use them as a topping for sweet potato casserole, sandwich them between graham crackers and chocolate for s’mores, or simply enjoy them plain.
Tips for Perfect Marshmallows Every Time
Consistency is key when making this dessert recipe, and a few tips can ensure your success:
- Temperature control: Use a digital thermometer to monitor your syrup’s temperature. The syrup needs to reach exactly 250°F before combining with gelatin, ensuring the perfect marshmallow texture.
- Mixing technique: Whip the mixture on medium-high speed until it triples in volume. This step is crucial for achieving that airy, cloud-like quality.
- Room temperature: Cold mixing bowls or utensils can cause the syrup to harden prematurely. If you’re working in a cooler environment, warm your mixing bowl with hot water beforehand.
Customizing Your Marshmallows
One of the best things about this recipe is its adaptability. Here are a few variations and ideas to make these marshmallows your own:
- Brown Butter Sage: For a savory twist, brown some butter with fresh sage and drizzle it into the marshmallow mixture while whipping.
- Hot Cocoa ’Mallows: Reduce the gelatin slightly for a more tender marshmallow, perfect for dissolving into hot cocoa.
- Graham Cracker Crunch: Coat the finished marshmallows in finely crushed graham crackers for a nostalgic flavor.
These variations can transform your dessert recipes into something truly unique and unforgettable.
Serving & Storing Your Marshmallows
Once your marshmallows are set and cut into perfect cubes, coat them in powdered sugar to prevent sticking. Store them in an airtight container at room temperature for up to three weeks, or freeze them for up to six months.
Troubleshooting Common Issues
Even the most experienced bakers encounter challenges with marshmallow recipes. Here are a few common problems and solutions:
- Hardening syrup: If the syrup hardens in the mixing bowl, warm the bowl slightly and continue mixing.
- Sticky marshmallows: If your marshmallows stick together, ensure they are well-coated with powdered sugar before storing.
- Texture mishaps: Syrup that isn’t cooked to the correct temperature may result in gooey or overly dense marshmallows. Always use a thermometer for accuracy.
Elevate Your Desserts with Homemade Marshmallows
Whether you’re a dessert enthusiast or a home chef looking to expand your recipe repertoire, buttered vanilla marshmallows are a must-try. Their rich, buttery flavor and cloud-like texture make them a crowd-pleaser for any occasion.
Get creative with this dessert recipe, and don’t forget to enjoy the process of making something truly special from scratch.
Buttered Vanilla Marshmallows
Equipment
- 3-quart stainless steel pot
- Digital thermometer
- Stand mixer with whisk attachment
- 8-inch square baking pan
Ingredients
- 3 envelopes (2 tablespoons plus ¾ teaspoon) unflavored gelatin
- ½ cup cool water
- 1½ teaspoons vanilla extract or 1 vanilla bean
- ½ cup water
- 13/4 cups sugar
- ⅓ cup plus 2 tablespoons light corn syrup
- Heaping ¼ teaspoon kosher salt
- 1 tablespoon unsalted butter melted
- ⅓ cup powdered sugar
Instructions
- Prepare the Gelatin Base: In a small bowl, combine gelatin with ½ cup water and vanilla extract (if using). If using a vanilla bean, split and scrape out seeds, then add them to the gelatin mixture. Do not stir.
- Cook the Syrup: In a 3-quart stainless steel pot, combine ½ cup water, sugar, corn syrup, and salt. Heat over medium, stirring until bubbling (about 5 minutes). Attach a digital thermometer and cook without stirring until the syrup reaches 250°F (about 5 minutes).
- Combine Syrup and Gelatin: Transfer the hot syrup to a stand mixer bowl, scraping the pot thoroughly. Cool to 212°F (approximately 6 minutes), then add gelatin mixture. Mix on low until gelatin melts.
- Whip Marshmallows: Gradually increase speed to medium-high and whip until the mixture becomes white, fluffy, and triples in volume (about 10 minutes). Reduce speed to low, add melted butter, and beat for a few seconds more.
- Shape the Marshmallows: Spread the mixture into a greased 8-inch square pan, smoothing the top. Cover and refrigerate until firm, about 2 hours or overnight at room temperature.
- Cut and Coat: Dust powdered sugar over the surface, invert onto a cutting board, and cut into 1½-inch cubes. Toss cubes in powdered sugar to coat, and store in an airtight container.
Notes
- Brown Butter Sage: Melt 4 ounces butter with minced sage, then drizzle into the marshmallow mixture during whipping.
- Graham Cracker Crunch: Substitute corn syrup with molasses and add cinnamon for a graham-cracker-inspired twist.
- Hot Cocoa Marshmallows: Reduce gelatin to ½ ounce for a tender, dissolvable texture, perfect for cocoa.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.