For Montclair Local

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When it comes to enjoying a spring and summer evening is with a s’more. Few things are more satisfying than the proper blend of chocolate, graham cracker, and of course a toasted marshmallow. This vanilla marshmallow recipe from Vanillamore Dessert Kitchen, 349 Bloomfield Ave., will be just the thing for your Summer s’mores!

They are a part of the signature s’mores tapas menu item there, served with hot chocolates, available in a package for retail purchase. They also serve them as a special treat at the end of guests’ meals.

Vanilla Bean Marshmallows

Yields 1/2 sheet pan (90 - 1 inch marshmallows)


28 grams (just about 1 ounce) powdered gelatin

1 1/3 cups cold water

21 ounces granulated sugar

14 ounces corn syrup

1 tablespoon vanilla bean paste or extract

1/4 teaspoon kosher salt

1 cup confectioners’ sugar plus 1/2 cup cornstarch, for coating the marshmallows



  1. Line a 1/2 sheet pan with parchment and coat with oil.

2. In the bowl of a stand mixer with the whip attachment, bloom gelatin with 2/3 cups of cold water. Add the salt and vanilla.

3. In a large saucepan, combine 2/3 cups of water, the granulated sugar, and corn syrup.   Cook, without stirring, until a candy thermometer reads 240F. Remove from the heat and let the bubbles dissipate.

4. Turn the stand mixer on medium and pour sugar mixture into the gelatin. Increase to a higher speed. Mix until the mixture is thick and the volume has doubled.

5. With an oiled spatula, pour the marshmallow mixture into a sheet pan and work quickly to spread and flatten it. Dust with confectioners’ sugar and cornstarch mixture.

6. Let them set overnight, then cut them to the desired shape with a well oiled knife. Dust each marshmallow with confectioners’ sugar mixture.

7. Enjoy!

Vanillamore Dessert Kitchen
349 Bloomfield Ave.; 973-707-5373