Fluffy Vanilla Bean Marshmallows (Print Page)

Light vanilla marshmallows float on rich, creamy hot chocolate offering a dreamy dessert experience.

# What You Need:

→ Marshmallows

01 - 3 envelopes (0.75 oz) unflavored gelatin
02 - 0.5 cup cold water
03 - 1 cup granulated sugar
04 - 0.5 cup light corn syrup
05 - 1/4 teaspoon kosher salt
06 - 1 vanilla bean, split and seeds scraped (or 2 teaspoons pure vanilla extract)
07 - 0.5 cup confectioners sugar, for dusting
08 - 0.5 cup cold water (divided)

→ Hot Chocolate

09 - 4 cups whole milk
10 - 0.5 cup unsweetened cocoa powder
11 - 0.5 cup granulated sugar
12 - 0.5 teaspoon sea salt
13 - 1 teaspoon pure vanilla extract
14 - Whipped cream, for serving (optional)

# Directions:

01 - Sprinkle gelatin over 0.5 cup cold water in a mixer bowl; let bloom for 10 minutes. Combine remaining 0.5 cup water, granulated sugar, corn syrup, and kosher salt in a saucepan. Stir over medium heat until sugar dissolves, then boil without stirring until syrup reaches 240°F on candy thermometer. With mixer on low, slowly pour hot syrup into bloomed gelatin. Add vanilla bean seeds or extract. Beat on high speed until mixture is thick, glossy, and tripled in volume, about 10 to 12 minutes. Lightly oil a 9x13-inch pan and dust with confectioners sugar. Evenly spread marshmallow mixture and dust top with additional confectioners sugar. Let set uncovered at room temperature for 4 hours. Cut into large squares with a lightly oiled knife and dust sides with confectioners sugar to prevent sticking.
02 - Whisk whole milk, cocoa powder, granulated sugar, and sea salt together in a saucepan. Heat over medium, stirring until steaming and smooth, taking care not to boil. Remove from heat and stir in vanilla extract.
03 - Pour hot chocolate into mugs. Top each with a fluffy vanilla bean marshmallow floater. Add whipped cream if desired and serve immediately.

# Expert Tips:

01 -
  • Homemade marshmallows taste nothing like the store-bought kind and feel like a total show-off move that's actually easier than it looks.
  • Your kitchen will smell like vanilla and cocoa in the best possible way, and guests always seem shocked these floaters are made from scratch.
  • Four hours of setting time means you can make them ahead and forget about the pressure of last-minute dessert assembly.
02 -
  • The candy thermometer is not optional; I learned this the hard way when my first batch never set properly because the syrup wasn't hot enough, and I ended up with marshmallow soup.
  • Oiling your knife and re-oiling between cuts is the difference between beautiful marshmallow squares and a shredded, stuck-together mess that teaches you humility.
  • Confectioners sugar coating is what separates homemade marshmallows from sticky disaster; don't skimp on it or they'll bond together in your storage container.
03 -
  • Invest in a good candy thermometer and test it before using; a difference of just 5 degrees changes everything about your final marshmallow texture.
  • Overmixing after the syrup is added won't happen easily, but undermixing is the sneaky culprit behind marshmallows that stay slightly dense instead of achieving that cloud-like crumb.
  • If you're making these for dietary needs, vegan versions using agar powder exist but require different ratios; research those separately as the texture diverges from traditional gelatin.

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