Vanilla Bean Marshmallows

Vanilla Bean Marshmallows - Jan/Feb Bake from Scratch 2017

After one taste of these fluffy vanilla bean marshmallows, you’ll vow to never buy them from the store again.

Vanilla Bean Marshmallows

Makes 12

Ingredients
  

  • cup (160 grams) water, divided
  • 2 (0.25-ounce) envelopes (14 grams) unflavored gelatin
  • cups (250 grams) granulated sugar
  • cup (226 grams) light corn syrup
  • 2 teaspoons (4 grams) vanilla bean powder
  • ½ cup (60 grams) confectioners’ sugar
  • ¼ cup (32 grams) cornstarch

Instructions

  • Spray a 9-inch square baking pan lined with parchment with cooking spray, and generously dust with confectioners’ sugar.
  • In a large bowl, place ⅓ cup (80 grams) water. Sprinkle gelatin over water, and let stand for 10 minutes.
  • In a large saucepan, combine granulated sugar, corn syrup, and remaining ⅓ cup (80 grams) water. Cook over medium-high heat until sugar is dissolved and a candy thermometer registers 240°F, about 6 minutes. Slowly drizzle sugar mixture into gelatin mixture, and beat in a stand mixer fitted with a whisk attachment at low speed just until combined. Increase mixer speed to medium, and beat until mixture begins to thicken, about 1 minute. Increase mixer speed to high, and beat until mixture turns very thick, white, and fluffy, about 10 minutes. Beat in vanilla bean powder. Spoon marshmallow mixture into prepared pan.
  • In a medium bowl, sift together confectioners’ sugar and cornstarch. Dust top of marshmallow mixture with confectioners’ sugar mixture, and flatten with hands. Let set for at least 2 hours or overnight.
  • Cut into pieces with a wet knife, and toss in confectioners’ sugar mixture. Store in an airtight container up to two weeks.
Tried this recipe?Let us know how it was!

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