Vanilla Marshmallows are soft, light, and smooth, with a clean vanilla flavour and a gentle, elastic texture that melts easily on the palate. The sweetness is controlled, so the vanilla stays clear rather than sugary. I decided to make this version after experimenting with marshmallow as a layer in cakes instead of sponge -an approach that worked extremely well with the dark chocolate version, which you can find here: https://andbonbons.com/chocolate-marshmallow-recipe/. Since not everyone enjoys dark chocolate, vanilla was the natural next step. These marshmallows can be cut cleanly and used as a light layer in mousse cakes, added to layered desserts, or served on their own where a soft, airy texture is needed without the dryness of sponge.
Watch the Vanilla Marshmallows Tutorial
If you want to see exactly how these vanilla marshmallows come together, from whipping the sugar to achieving that soft, elastic texture, I’ve prepared a step-by-step video tutorial. Watching the process makes it easy to replicate the clean vanilla flavour and perfect structure every time, whether you’re slicing them for a cake layer or enjoying them on their own.
Vanilla Marshmallows
Ingredients
Vanilla Marshmallows (~ 850 g)
- 20 g gelatine powder
- 100 g cold water
- 85 g water for syrup
- 340 g sugar
- 170 g glucose syrup
- 110 g honey or inverted sugar
- 10 g vanilla extract or liquor
Instructions
Vanilla Marshmallows
- Hydrate the gelatine in the cold water. Set aside to bloom fully.
- In a saucepan, combine the water, sugar, glucose syrup, and honey (or inverted sugar). Cook to 125°C / 257°F.
- Let the syrup cool down to 100°C / 212°F.
- Place the bloomed gelatine into the bowl of a stand mixer fitted with a whisk. Whisk on low for 20–30 seconds to break up the mass. Increase to medium speed and slowly stream in the hot syrup.
- Whip on high speed for 8–10 minutes, until fully aerated and thick. Add the liquor (and colour if using).
- Spread the marshmallow into a cake frame or tin lined with well-oiled parchment.
- Place another sheet of oiled parchment on top and smooth the surface by hand. Let set overnight.
- Cut into squares and dust with non-melting icing sugar.
Video
Vanilla Marshmallows Batch Size
The batch size given in this vanilla marshmallows recipe is the minimum needed to produce one sheet measuring approximately 32×26×1.5 cm. This size is convenient for preparing in a standard stand mixer and works perfectly for wagon wheels, layered desserts, or small individual treats. If you need more, you can easily double the recipe – the mixture will still fit comfortably in a standard ~7 L mixing bowl, allowing for proper aeration and whipping. Doubling the batch will give you a 32×26×3 cm sheet, which is ideal for cutting into 3 cm cubes to enjoy as soft, fluffy marshmallow treats on their own.
Flavouring Your Homemade Vanilla Marshmallows
For the best results, use vanilla bean paste – it gives a more pronounced, natural vanilla flavour than liquid extracts. You can also experiment with subtle liquor flavourings, such as strawberry liqueur, raspberry, or rum; choose one with a stronger profile to ensure it comes through. Coffee lovers can use coffee paste or instant coffee powder, though start with about half the suggested amount, as it can be very strong. Some of my favourite options are orange blossom water or rose water, which add a delicate, floral note. Simply swap the vanilla bean paste for any of these alternatives, and remember that the flavour will continue to develop as the marshmallow sets.
Honey and Invert Sugar for Homemade Vanilla Marshmallows
For the cleanest vanilla flavour and a bright white marshmallow colour, using an invert sugar is ideal. Invert sugar is a mixture of roughly 50 % glucose and 50 % sucrose, which helps extend shelf life and improves the marshmallow’s ability to retain moisture. If you don’t have invert sugar, a light, floral honey works well – it acts as a natural invert sugar and won’t overpower the vanilla. You can also choose a stronger honey to add flavour, but avoid expensive varieties like Manuka, since honey loses any health benefits when heated. Either way, the choice of sweetener can subtly influence both taste and texture, giving you flexibility depending on your desired outcome.
Adding Colour in Your Homemade Marshmallow Recipe
At the final stage of whipping, you can add a small amount of water-soluble gel food colouring to your marshmallow mixture if you want to visually represent the flavour. A few drops are enough to tint the batch without affecting texture or taste. This is a simple way to make your marshmallows more playful or match the theme of a dessert while keeping the soft, light texture intact.
Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.