Once you’ve had a homemade marshmallow, it’s hard to go back to the store-bought kind. These marshmallows are pillowy, fragrant with vanilla, and delicately sweetened with honey and our Vanilla Brown Sugar. Unlike many conventional recipes that rely on corn syrup, this version uses honey to achieve that same smooth texture without the overly processed ingredients.
These marshmallows shine on their own, but they’re especially magical when toasted over a fire and placed between homemade graham crackers and a square of dark chocolate. A s’more made with homemade marshmallows is worlds apart from the packaged version. If you’re feeling up for the challenge, try pairing these marshmallows with our Homemade Graham Crackers. The combination is unforgettable!
For storage, keep your marshmallows in an airtight container at room temperature for up to a week. Lightly dusting them with a blend of powdered sugar and cornstarch will keep them from sticking together. Don’t refrigerate them—moisture is their enemy.
Yield: One 8x8-inch pan
Ingredients:
3 packets (21g total) unflavored gelatin
½ cup (120ml) cold water (for blooming gelatin)
¾ cup (150g) Andrea’s Bakehouse Vanilla Brown Sugar
¾ cup (150g) granulated sugar
½ cup (120ml) mild honey (like clover or wildflower)
¼ cup (60ml) water (for sugar syrup)
¼ teaspoon salt
Optional: seeds from ½ vanilla bean or ½ teaspoon vanilla bean paste (for visible flecks) For dusting: ½ cup powdered sugar + ¼ cup cornstarch, sifted together
Tools:
Candy thermometer Stand mixer
8x8 baking pan
Instructions:
1. Grease an 8x8-inch pan and dust generously with the powdered sugar–cornstarch mixture. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment, combine the gelatin and ½ cup cold water. Set aside to bloom for 5 minutes.
3. In a medium saucepan, combine Vanilla Brown Sugar, granulated sugar, honey, ¼ cup water, and salt. Stir gently just to combine, then bring to a boil over medium heat. Attach a candy thermometer and cook without stirring until the syrup reaches 240°F, about 8–10 minutes.
4. With a stand mixer on low speed, carefully and slowly pour the hot syrup into the bloomed gelatin.
5. Mix on high speed for 10–12 minutes until the mixture is fluffy, glossy, and thick. If using vanilla bean seeds or paste, add them in the last 30 seconds.
6. Quickly transfer the marshmallow mixture to the prepared pan and spread evenly with a greased spatula.
7. Leave the marshmallows uncovered at room temperature to set for at least 4 hours, preferably overnight.
8. Dust the top with more powdered sugar–cornstarch mix. Turn the marshmallows out onto parchment paper. Cut into squares and immediately toss in the dusting mix to prevent sticking.