Key Ingredients
Gelatin – Adds structure and a “melt” in your mouth experience with these marshmallows.
Corn Syrup – Helps create that soft, elastic texture and glossy appearance.
Granulated Sugar– Creates that airy, pillowy texture in marshmallows.
Powdered Sugar & Cornstarch – Absorbs moisture and prevents sticking while adding a touch of sweetness.
Malted Milk Powder – Gives the marshmallows a richer, more complex and toasty flavor.
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- Bloom the gelatin properly – Let the gelatin sit in cold water until fully absorbed. If it’s not bloomed well, your marshmallows won’t set correctly.
- Use a candy thermometer – Hitting soft-ball stage (about 240°F / 116°C) is key. Too low = mushy marshmallows. Too high = firm, rubbery texture.
- Pour the syrup carefully – Drizzle the hot syrup down the side of the bowl, not directly onto the whisk, to avoid splashing and crystallizing.
- Work quickly once whipped – Once the texture is right, transfer it immediately. Marshmallow sets fast!
- Dust everything – Dust the pan, the top of the marshmallow, your cutting board, and your knife or cutter. Marshmallows love to stick.
More Recipes!
Here are some more bar recipes you might enjoy!
White Chocolate Raspberry Cheesecake Bars
Salted Caramel Brown Butter Rice Krispie Treats
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
Vanilla Malt Marshmallows
Servings
20 marshmallows
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Equipment
Ingredients
Marshmallows
- 3 envelopes unflavored gelatin (about 21 g total)
- 1 cup (240 ml) cold water, divided
- 1 1/3 cups (266 g) granulated sugar
- 1 cup (320 g) light corn syrup
- ¼ tsp (1.5g ) salt
- 1 tbsp (15 ml) vanilla extract
- 1 tbsp (12 g) malted milk powder
- ¼ cup (30 g) powdered sugar
- ¼ cup (30 g) cornstarch
Instructions
Enable Step-by-Step Mode- In the bowl of a stand mixer, add half of the cold water (½ cup). Sprinkle the gelatin evenly over the water. Let it sit (bloom) while you prepare the sugar syrup (about 10 minutes).
- In a saucepan, combine the sugar, corn syrup, salt, and the remaining cold water. Stir to combine, then cook over medium-high heat without stirring until it reaches soft-ball stage (about 240°F / 116°C) . Remove from heat.
- Add a whisk attachment to your stand mixer then turn to low and carefully pour the hot syrup down the side of the bowl into the bloomed gelatin. Increase the speed to high and whip until the mixture becomes thick, glossy, and significantly increased in volume (about 8-10 minutes). Add the vanilla and malted milk powder near the end of whipping. (Note: you can use a rubber spatula to help scrape down the sides of the bowl as needed to fully incorporate the milk powder and vanilla).
- In a small bowl, mix the powdered sugar and cornstarch together and dust an 8x8 pan with part of the mixture.
- Spread the marshmallow mixture into the pan, smooth the top, and dust with more of the sugar–cornstarch mixture. Allow the marshmallows to set for several hours (or overnight) before cutting and coating the pieces in the remaining mixture. You can leave the marshmallows uncovered while they set.
- When ready to slice, use a knife to cut large or smaller symmetrical squares. Once sliced, toss each marshmallow in the powdered sugar and cornstach mixture.
- Storage: Store at room temperature in an airtight container. Do not refrigerate. Marshmallows will last at room temperature for up to 1 week.
- Recipe for French Style Hot Chocolate
My first time making marshmallows and it went well!
Will def invest in a blowtorch going forward instead of using the stove to toast my marshmallows haha Ù©(˵Ë̶ÏË̶˵)â
OMG they look SO good! Yay- Well done! They look nice and toasty for a stove job! Thanks for trying and sharing! Happy Holidays to you! <3
coming from someonewho has used 15 marshmallow recipes (literally 15! honey, coffee, matcha, raspberry, gingerbread, maple, chocolate, salted caramel, passionfruit, ube, biscoff, tahini, pandan, malt & chai) this is the BEST MARSHMALLOW RECIPE!!!!! And I don’t say that lightly because I have tried recipes that come out too wet, too hard or don’t whip well or overcomplicated altogether!
H Lily- wow this is just so incredible to hear! I had been messing around with the sugar and corn syrup ratio for a couple of years and finally landed on a version that gave me the warm and fuzzies when toasted- haha- so Im excited to read your enthusiasm- truly such a compliment! Thanks so much for trying and leaving your review! <3 maude