Vanilla Bean Bourbon Marshmallows

This homemade marshmallow recipe had me totally geeking out!

If you love baking science, you have to give homemade marshmallows a try. From seeing the gelatin react when added to water to watching the texture change as air is added to the mixture, making your own marshmallows is a truly fascinating process.

This was my first time making homemade marshmallows, and I learned a bunch of helpful tricks - plus what not to do - during the multiple rounds of testing this recipe. I'm sharing everything I learned in this recipe post.

Best of all, the outcome is SO much more delicious than store-bought marshmallows!

Ingredient Notes & Substitutions

See recipe card at the bottom of this post for full ingredient list and measurements.

Cold Water - Water is used both to bloom (or hydrate) the gelatin before it's combined with the other ingredients. Be sure to use cold water for this step. Water is also mixed with the sugar and honey to make a syrup that's added to the bloomed gelatin.

Unflavored Gelatin - Unflavored gelatin powder is what stabilizes the sugary mixture, giving marshmallows their signature squishy, chewy texture. Gelatin can be found in the baking aisle of your local grocery store. I used Knox brand.

Granulated Sugar - Sugar adds both sweetness and structure to the marshmallows. Do not reduce the amount of sugar used, which will cause the marshmallow not to set properly.

Honey - Marshmallows are most commonly made using corn syrup, which prevents the sugar in the marshmallow from crystallizing and also adds softness. In this recipe I've chosen to use honey in place of corn syrup, but note that you are able to taste the honey. You can use an equal measure of corn syrup or even maple syrup, if you prefer.

Bourbon - Bourbon whiskey adds a subtle yet sophisticated favor to these marshmallows. You can substitute 1 Tablespoon of vanilla extract if you prefer a classic vanilla flavor or want to keep the marshmallows alcohol-free.

Vanilla Bean Paste - Vanilla bean paste adds an extra dose of vanilla flavor and beautiful vanilla bean specks to the marshmallows. This ingredient is optional or can be substituted with an equal measure of vanilla extract.

Confectioners' Sugar & Cornstarch - A mixture of confectioners' sugar (aka powdered sugar) and cornstarch is used to coat the marshmallows to keep them from being sticky to the touch.

Special Equipment

In addition to essential baking equipment (like a spatula and cutting board), I recommend some special tools for making this recipe.

• An 8x8 pan, for forming the marshmallow.
• A stand mixer with the whisk attachment (or large, heat-safe bowl and electric hand mixer), for mixing the marshmallow. A stand mixer is preferable, since you'll be beating the mixture for several minutes.
• A saucepan, for cooking the sugar mixture.
• A candy thermometer or instant read thermometer, for monitoring the temperature of the sugar mixture as it cooks.
• Large knife (a carving knife or chef's knife), for cutting the marshmallows.

Step-By-Step Recipe Instructions

See recipe card at the bottom of this post for detailed recipe instructions.

Step 1: Lightly coat an 8x8 pan with cooking spray. Line the pan with parchment paper and lightly coat the parchment with cooking spray.

Step 2: Pour ¼ cup water into the bowl of a stand mixer. Sprinkle the gelatin over the surface of the water and leave the mixture to bloom without touching it for 10 minutes.

Step 3: Add sugar, honey, and remaining ½ cup water to a medium saucepan. Cook over medium heat, stirring until the sugar dissolves. Bring the mixture to a simmer and cook without stirring until a thermometer reads 240°F.

Step 4: Pour the sugar mixture into the gelatin mixture and beat on low speed until combined. Then increase speed to high and beat until the mixture becomes thick and fluffy and triples in volume.

Step 5: Add the bourbon and vanilla and beat the mixture until combined.

Step 6: Lightly coat a spatula with cooking spray and use it to scrape the marshmallow mixture into the prepared pan. Spread the mixture so it fills the pan and smooth the top of the mixture. Cover the pan tightly with plastic wrap and let the marshmallow set for at least 4 hours or overnight hour.

Step 7: Once set, remove marshmallow from pan by lifting up the parchment paper and place it onto a cutting board. Lightly coat a large knife with oil or non-stick spray and cut the large marshmallow square into 4 rows and 4 columns to create 16 two inch squares.

Step 8: In a small bowl, whisk together confectioners' sugar and cornstarch. Dip each marshmallow square into the bowl and gently coat each side with the sugar mixture, tapping off any excess.

Storage Instructions

Store marshmallows in an airtight container at room temperature for up to a month. Place sheets of wax paper or parchment paper between stacked marshmallows to keep them from sticking to one another.

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