Vanilla Bean Marshmallows

• doses: 25 marshmallows
• tempo ativo: 20 minutes
• tempo total: 6 hours

Ingredientes

2 tbsp butter or oil (for greasing pan and utensils)

½ cup powdered sugar (for coating the pan and the finished marshmallows)

⅔ cup cold water - divided

2 envelopes unflavored powdered gelatin (¼ oz each) - or sub for vegan

1 cup white sugar

⅔ cup light corn syrup

⅛ tsp kosher salt

2 tsp vanilla extract (or just do mostly vanilla bean paste)

1 tsp vanilla bean paste

Instruções

Grease the bottom and sides of the 9 inch baking pan, then dust with enough powdered sugar to coat the pan in a thin layer.

Pour ⅓ cup of cold water into the bowl of your mixer. Sprinkle the gelatin packets over the water, but don’t stir it in. Leave it to hydrate while you complete the next steps. (it will smell terrible but don’t worry).

In a small saucepan, stir together ⅓ cup of cold water with the white sugar, light corn syrup, and salt. Cook the mixture over medium heat until it reaches about 240 F. This will take about 10 minutes, and be careful!

Use a whisk attachment and turn your stand mixer on low speed and slowly drizzle the hot syrup into the gelatin mixture. Once all the syrup is in, increase the speed to medium and whip for 10-11 minutes.

Once the mixture is pure-white, lukewarm, and very stick, add in the vanilla extract and vanilla bean paste.

Using a greased spatula, quickly scrape the marshmallow into the prepared baking pan. Grease your hands as needed and spread the mixture out evenly to the edges of the pan. Once complete, lightly sprinkle the top with more powdered sugar.

Cover the pan with a clean towel and let it sit out at room temperature for at least 6 hours.

When you’re ready to cut, flip the pan over onto a cutting board. The entire block should fall out easily. Grease a chef’s knife and cut the marshmallow block into whtaever sizes you want. Keep a small pile of powdered sugar to the side to toss in the cut pieces to prevent them from sticking to each other.

Store the finished marshmallows in a sealed container at room temperature. They should stay soft for about 2 weeks.

Notas

A surprisingly easy homemade marshmallow recipe. These use vanilla bean paste and are very vanilla forward, but you could swap in whatever flavoring you’d like. Some testing would be needed for dry ingredients like cocoa powder or freeze dried fruits.