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
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  1. ⅔ cup (160 grams) water, divided
  2. 2 (0.25-ounce) envelopes (14 grams) unflavored gelatin
  3. 1¼ cups (250 grams) granulated sugar
  4. ⅔ cup (226 grams) light corn syrup
  5. 2 teaspoons (4 grams) vanilla bean powder
  6. ½ cup (60 grams) confectioners’ sugar
  7. ¼ cup (32 grams) cornstarch
  1. Spray a 9-inch square baking pan lined with parchment with cooking spray, and generously dust with confectioners’ sugar.
  2. In a large bowl, place ⅓ cup (80 grams) water. Sprinkle gelatin over water, and let stand for 10 minutes.
  3. 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.
  4. 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.
  5. Cut into pieces with a wet knife, and toss in confectioners’ sugar mixture. Store in an airtight container up to two weeks.
Bake from Scratch

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