Vanilla Almond Small-Batch Marshmallows

Here’s a small-batch recipe for Vanilla Almond Marshmallows—soft, fluffy, and lightly nutty. Perfect for cozy treats or gifting! 🥛✨

🍬 Vanilla Almond Small-Batch Marshmallows

Makes about 12–15 marshmallows

Ingredients

• 1/2 cup water, divided

• 2 1/2 tsp powdered gelatin (about 1 envelope)

• 1 cup granulated sugar

• 1/4 cup light corn syrup

• 1/8 tsp salt

• 1 tsp pure vanilla extract

• 1/4 tsp almond extract

• Confectioners’ sugar + cornstarch, for dusting

Instructions

1. Bloom the gelatin

   • In a small bowl, mix 1/4 cup water with gelatin. Let sit 5–10 minutes.

2. Cook the sugar syrup

   • In a small saucepan, combine 1/4 cup water, granulated sugar, corn syrup, and salt.

   • Heat over medium-high until it reaches 240°F (soft-ball stage) on a candy thermometer.

3. Combine syrup and gelatin

   • Remove sugar syrup from heat.

   • Slowly pour into bloomed gelatin while mixing with a hand or stand mixer on low speed.

4. Whip to fluff

   • Increase speed to high and whip 8–10 minutes until thick, glossy, and slightly cooled.

   • Add vanilla and almond extracts in the last minute.

5. Prepare pan

   • Lightly grease an 8×8-inch pan.

   • Dust with a mixture of powdered sugar and cornstarch.

6. Pour and set

   • Spread marshmallow mixture evenly in the pan.

   • Dust top with more powdered sugar/cornstarch.

   • Let sit at room temperature for 4–6 hours or overnight to firm.

7. Cut and store

   • Use a sharp knife or cookie cutter dusted with powdered sugar.

   • Store in an airtight container at room temperature for up to 2 weeks.

✨ Tips & Variations

• Toasted almond version: Lightly toast almond slivers and press into top before setting.

• Chocolate-dipped: Dip cut marshmallows in melted chocolate for extra indulgence.

• Flavor swaps: Try hazelnut, coconut, or coffee extracts in place of almond.

If you want, I can make a step-by-step visual guide showing how to whip, pour, and cut these marshmallows perfectly for small batches.