Buttered vanilla marshmallows from BraveTart: Iconic American Desserts (page 65) by Stella Parks

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Homemade Swiss Miss-style cocoa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla beans for vanilla extract.

  • brittany_dvurja on March 26, 2026

    Wonderful but don't put them in the fridge to chill faster because it will create condensation which leads to sticky gummy wet marshmallows

  • brittany_dvurja on March 26, 2026

    Added orange blossom water and used honey instead of corn syrup. Such a delightful and interesting flavor. Addicting. Brought to a tea party and everyone loved them.

  • skvalentine on October 20, 2022

    PERFECTION. I have made many many marshmallow recipes and this is my new favorite. The detailed instructions make all the difference. Can't wait to try some of the flavor variations.

  • taste24 on June 18, 2020

    Very clear directions which help immensely. I make these for my grandma every year, and she prefers them over all other marshmallow recipes I've tried. Outstanding.

  • martinhenry on December 19, 2018

    This is honestly the most perfect marshmallow recipe out there. Do not look elsewhere. The temperature guides are key here. And you don't need the 1 tbsp of butter, but it really does some magic in creating tenderness and carrying flavor. Follow Stella on Instagram for some more variations on this recipe (toasted sugar! maple! peppermint!).

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