Vanilla Bourbon Marshmallows


Vanilla Bourbon Marshmallows

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    Vanilla and bourbon are always a great combo. What makes them even better? When they pair up with homemade marshmallows. Bourbon not your flavor? Give one of Chef Elizabeth’s other flavors a try: Double Raspberry, Pomegranate Blueberry Dark Chocolate, Triple Chocolate, and Salted Caramel Marshmallows.

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    Servings and Ingredients

    Serves 60
    6 package(s) unflavored gelatin
    2 c. water, cold
    3 c. Hy-Vee granulated sugar
    2 c. Hy-Vee light corn syrup
    ½ tsp. kosher salt
    2 tbsp. vanilla bean paste
    2 tbsp. bourbon whiskey
    4 c. Hy-Vee powdered sugar

    Things To Grab

    • 9x13-inch glass baking dish
    • Hy-Vee nonstick cooking spray
    • Stand mixer
    • whisk attachment
    • Large deep stockpot
    • Candy thermometer
    • Large sharp knife


    1. Spray a 9x13-inch glass baking dish with nonstick cooking spray; set aside. Place gelatin into the bowl of a stand mixer fitted with a whisk attachment. Stir in 1 cup cold water; set aside.

    2. In a large deep stockpot, combine remaining 1 cup water, granulated sugar, corn syrup, and kosher salt over medium-high heat. Stir until just combined. Clip a candy thermometer onto the side of the pan and allow the mixture to reach 240 degrees, about 10 to 15 minutes; do not stir. Remove stockpot from heat.

      Hyvee Culinary Expert Tip
      When making marshmallows, you’re making a homemade candy. It’s important not to stir the mixture or scrape the sides of the pan as the candy mixture can crystallize. Instead of stirring, dip a silicone pastry brush into water and brush the sides of the pan occasionally.
      HSTV the braided apronChef Elizabeth, The Braided Apron HSTV Personality
    3. Pour the candy mixture into the gelatin and water mixture. Turn the mixer on low speed and gradually increase speed to high. Whip until mixture has lightened in color and becomes thick, approximately 15 minutes. Mix in vanilla bean paste, and bourbon during the last 1 minute of whipping.

    4. Pour marshmallow mixture into prepared pan. Allow the marshmallows to sit, uncovered, at room temperature for at least 4 hours or overnight.

    5. Lightly dust a work surface with powdered sugar. Turn the marshmallows out onto work surface. Using a large knife, cut marshmallows into 1-inch squares. Once cut, lightly dust all sides of each marshmallow with additional powdered sugar. Store in an airtight container for up to 3 weeks.

    Nutrition facts


    80 Calories per serving

    Amounts Per Serving

    • Total Fat: 0g
    • Cholesterol: 0mg
    • Sodium: 25mg
    • Total Carbohydrates: 21g
    • Protein: 1g

    Daily Values

    Iron 0%
    Calcium 0%
    Vitamin D 0%
    Potassium 0%