Buttered Vanilla Marshmallows
These buttered vanilla marshmallows are irresistibly soft and airy, perfect as a dessert on their own or as an addition to your favorite recipes. They toast beautifully over an open flame, offering a crispy caramelized exterior, and are enhanced by a touch of butter for silky smoothness and aromatic depth.
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
Storage: Marshmallows keep for up to 3 weeks at room temperature or 6 months frozen.
Temperature Tips: Use a digital thermometer to avoid common issues like tough or gooey textures. Ensure syrup hits 250°F and cools to 212°F before combining with gelatin.
Variations:
- 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.
Tried this recipe?Let us know how it was!