Fluffy Vanilla Bean Marshmallow Float (Printable version)
Light vanilla bean marshmallows resting on rich, creamy hot chocolate for a cozy delight.
# Ingredient list:
→ Marshmallows
01 - 3 envelopes (0.75 oz) unflavored gelatin
02 - 1 cup cold water, divided (8 fl oz)
03 - 1 1/2 cups granulated sugar (10.5 oz)
04 - 1 cup light corn syrup (8 fl oz)
05 - 1/4 teaspoon kosher salt
06 - 1 vanilla bean, split and seeds scraped or 2 teaspoons pure vanilla extract
07 - 1/2 cup confectioners sugar (2 oz), for dusting
→ Hot Chocolate
08 - 4 cups whole milk (32 fl oz)
09 - 1/2 cup unsweetened cocoa powder (2 oz)
10 - 1/2 cup granulated sugar (3.5 oz)
11 - 1/2 teaspoon sea salt
12 - 1 teaspoon pure vanilla extract
13 - Whipped cream, for serving (optional)
# Directions:
01 - Sprinkle gelatin over 1/2 cup cold water in a stand mixer bowl; let sit 10 minutes.
02 - Combine remaining 1/2 cup water, granulated sugar, corn syrup, and salt in saucepan; stir over medium heat until sugar dissolves.
03 - Increase heat, boil without stirring until syrup reaches 240°F on candy thermometer (8–10 minutes).
04 - With mixer on low, slowly pour hot syrup into bloomed gelatin; add vanilla bean seeds or extract.
05 - Increase mixer speed to high; beat until thick, glossy, and tripled in volume (10–12 minutes).
06 - Lightly oil 9x13-inch pan and dust with confectioners sugar; spread mixture evenly and dust top; let set uncovered at room temperature for 4 hours.
07 - Use a lightly oiled knife to cut into large squares; dust sides with confectioners sugar to prevent sticking.
08 - Whisk milk, cocoa powder, sugar, and salt in saucepan; heat over medium until steaming and smooth without boiling.
09 - Remove from heat and stir in vanilla extract.
10 - Pour hot chocolate into mugs; top each with a marshmallow floater; add whipped cream if desired and serve immediately.
# Expert Tips:
01 -
- Homemade marshmallows actually taste like vanilla instead of corn syrup and disappointment.
- The hot chocolate is silky and rich without being heavy, perfect for sipping slowly.
- Watching the mixer whip gelatin into clouds feels like small kitchen magic you can share with anyone nearby.
- Everything comes together in under five hours, which means you can serve these the same day.
02 -
- The candy thermometer is not optional—I once skipped it thinking I could eyeball it, and ended up with marshmallows that never set properly and never recovered.
- Room temperature matters more than you'd think; if your kitchen is very cold, set them somewhere slightly warm like on top of the refrigerator or near (not on) a heating vent.
- Corn syrup prevents crystallization, so don't try to swap it for honey or agave or you'll end up with grainy marshmallows.
- The 4-hour setting time is real—rushing this means cutting marshmallows that are still too soft to hold their shape.
03 -
- Scrape real vanilla beans lengthwise with the back of a knife to release every seed—you'll see those dark flecks are what make homemade marshmallows look unmistakably real.
- The oil on your cutting knife prevents sticking better than water ever could, so keep a small dish of neutral oil nearby while cutting.
- If your hot chocolate breaks (the cocoa powder clumps instead of dissolving), strain it through fine mesh and whisk in a splash of cold milk to reset the emulsion.
- Marshmallows are actually sturdier than they look and hold their shape in hot chocolate for several minutes, so you don't need to worry about them dissolving immediately.