Winter is the time for hot chocolate and coffee. In most households, you go and buy the little Christmas tree shaped jet puffed marshmallows to add. In this house, I figure if I'm going to be eating marshmallows, they had better be delicious and nearly artisan. Which is why we made Martha Stewart's vanilla marshmallows..again...and again.  Vanilla Marshmallows (from Martha Stewart -adapted the tiniest bit)


  • Nonstick cooking spray
  • 3 (1/4-ounce) packages unflavored gelatin
  • 1/2 cup cold water
  • 2 cups granulated sugar
  • 2/3 cup light corn syrup
  • 1/4 teaspoon coarse salt
  • 1 tablespoon vanilla extract
  • Confectioners' sugar, sifted, for coating


  1. Lightly spray a 9-by-9-inch baking pan with cooking spray. Line pan with plastic wrap, leaving a 2-inch overhang on all sides; set aside. OR, use a lipped sheet pan for thin marshmallows.
  2. In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Add salt and continue mixing for 12 minutes. The marshmallow will be glossy and thick.
  3. Add vanilla extract; mix until well combined. Spray a rubber spatula or your hands with cooking spray. Spread gelatin mixture evenly into pan using prepared spatula or your hands. Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of marshmallows. Let stand for 2-3 hours.
  4. Carefully remove marshmallows from pan. Remove all plastic wrap and discard. Cut marshmallows into 2-inch squares using a sprayed sharp knife. Place confectioners' sugar in a large bowl. Working in batches, add marshmallows to bowl and toss to coat.

This recipe is perfection and I highly recommend it. Once you try home made marshmallows, you'll never go back to the store version. These melt in your coffee/hot chocolate and actually taste like something other than pure sugar.

If you're going to eat something slightly 'naughty', make it worth it. See above.