Recipe: Vanilla Bean Marshmallows
Making your own homemade marshmallows is easier than you think. Use our Vanilla Bean Marshmallow recipe to create fluffy, gourmet marshmallows in your own kitchen that are complete with rich vanilla flavor and real vanilla bean specks. This recipe will ruin you for Jet-Puffed Marshmallows...sorry, not sorry.
- 1/2 cup powdered sugar
- 1/4 cup cornstarch
- 3/4 cup cold water
- 4 envelopes unflavored gelatin
- 2 1/2 cups sugar
- 1 cup corn syrup (light color)
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
In a large bowl, combine powdered sugar and cornstarch; set aside. Line a 9 x 13-inch glass baking dish with foil. Lightly coat foil with non-stick cooking spray; set aside. Fit a stand mixer with a whisk attachment and pour 3/4 cup cold water into the mixing bowl. Add gelatin to the water to soften.
In a medium saucepan, add sugar, corn syrup, water and salt; stir to combine. Place over medium-high heat until sugar dissolves, about 3-4 minutes, stirring occasionally. Attach candy thermometer to saucepan and continue to cook (without stirring) until mixture reaches 240°F, about 10-12 minutes. Remove from heat.
Turn mixer on low speed. Slowly pour sugar syrup down the side of the bowl into the softened gelatin. After all the sugar syrup has been added, gradually increase speed of mixer to high and beat until mixture is thick, about 15 minutes. Add vanilla bean paste during the last minute of beating.
Pour marshmallow mixture into the prepared baking dish and spread evenly with a spatula. Refrigerate until firm, about 3 hours. Sift half of the powdered sugar and cornstarch mixture onto a piece of parchment paper. Turn chilled marshmallow onto sugared surface and remove foil. Using a pizza cutter, cut into 1-inch squares. Roll marshmallows in remaining powdered sugar mixture. Store in an air-tight container at room temperature up to 2 weeks.