Yield: Yields about 95 one-inch marshmallows
These vanilla-flecked treats have an ideal consistency: fluffy without being too chewy, soft and plush, perfectly light and airy. The better the vanilla you use, the better they will taste. The versatility of the recipe is part of the fun, so try some of the variations below (like the Almond Crunch Marshmallows, pictured) or feel free to experiment with your favorite flavorings.
Make Ahead Tips
The marshmallows will keep in an airtight container at room temperature for up to 1 month.
Maple: Substitute pure maple syrup for half of the corn syrup.
Peppermint: Substitute peppermint extract for the vanilla extract; these are especially great for hot chocolate.
Cinnamon: Add a cinnamon stick to the syrup when you would add the vanilla bean; remove it when you would remove the vanilla bean. Before scraping the marshmallow mixture into the prepared pan, mix in 1/2 tsp. ground cinnamon.
Almond Crunch: Substitute almond extract for the vanilla. After smoothing the marshmallow mixture into the prepared pan, top with 1-1/2 cups toasted sliced almonds (instead of dusting with the sugar mixture). Once set, cut with the nuts on the bottom. Coat only the nut-free sides of the cut marshmallows in the confectioners’ sugar-cornstarch mixture.
Liqueurs: Swap out the vanilla extract with your favorite liqueur (we like Cointreau, Kahlúa, or framboise), starting with 1 Tbs.; we don’t recommend adding more than that because they’re not cocktails, ya know.
Marshmallow shapes: Big, fluffy cubes are great, but you can also pipe the marshmallow mixture into festive shapes or use holiday-themed cookie cutters. For piping, pour the finished marshmallow mixture into a pastry bag or large freezer bag and cut off the tip. Pipe rounds, stars, hearts, or anything you like onto a parchment-lined sheet pan. For cutting, oil tall metal or plastic cookie cutters and use them to punch out shapes; if your cutters have sides shorter than 1-1/2 inches, spread the finished marshmallow mixture into a larger pan. (And don’t forget to save the scraps for making s’mores or topping mugs of hot chocolate!)
If you plan to eat the marshmallows within one or two days, you can omit the cornstarch in the ingredient list and use 1 cup confectioners’ sugar to coat them.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I’ve been making these since the issue came out and they are easy and delicious! My favorites are peppermint and Bailey’s. People in the office always ask for them and they make great gifts. Definitely the best marshmallow recipe I’ve seen. One thing—don’t use pasteurized eggs—I made that mistake one year and it took me three attempts before I figured out the problem.
I made so many of these over the Christmas holiday that I just could not stop! I love how easy it comes together and watching the volume increase (so I'm easily entertained). I bagged them for goodie boxes for family and friends along with assorted hot cocoa packets. They melt fabulously in hot cocoa and leave a nice froth. I am already getting request for them again!! I skipped the parchment on the cutting board and did not find it necessary if you dusted them well while in the pan. Can't wait to try the coconut suggestion from the earlier review!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?