Easy Vanilla Bean Marshmallows
Homemade marshmallows are easier to make than you think. Soft, sweet, pillowy Vanilla Bean Marshmallows are like no other marshmallow you have eaten. Fun and simple to whip up, you’ll never buy them from a store again.
I’m still waiting for some snow…..it’s 60 degrees today and raining here in the ‘burbs, a gloomy, gray day that doesn’t look like Christmas at all. If it was 40 degrees colder, the rain would be snow and we’d have that beautiful festive blanket fit for a holiday card. Now, those of you that are being buried right this moment…enjoy. I know the grass is always greener or the snow is always whiter on the other side of the country but try to seize the moment….grab a cup of hot chocolate and whip up some homemade marshmallows.
The roads are too treacherous to go anywhere anyway….it’s still early enough to online shop and a roaring fire (or the Yule Log channel) just goes so well with a steaming mug of hot chocolate with a melty cloud of marshmallow goo floating on top. Don’t you think? And these marshmallows are so simple to make….I bet you have all the ingredients you need right in your pantry, too! Just a few simple ingredients…sugar, corn syrup, gelatin, corn starch (to prevent sticking and caking) and vanilla bean paste. Ok…so maybe you don’t have vanilla bean paste but vanilla extract will do in a pinch. But what I love about vanilla bean paste is the pure vanilla flavor and the gorgeous little vanilla bean flecks that subtley speckle your snow white marshmallows. Nielsen-Massey has a great vanilla bean paste that you will ALWAYS find in my pantry. I use it in everything from this vanilla pudding to these sugared cranberries. It’s pretty amazing and you can find it just about anywhere.
Vanilla Bean Marshmallows do need a few hours to set up so plan ahead if you’re looking for an evening treat. I like to make mine a day in advance so they can “rest” overnight. It makes them a little easier to cut but if you’re short on time…be sure to let them set up for at least 4 hours. Believe me when I say…they’re totally worth the wait.
Easy Vanilla Bean Marshmallows
Soft and pillowy, Vanilla Bean Marshmallows are like nothing you'll ever try. So sweet and chewy, this is what you want in your hot cocoa and on your s'mores.
- 3 packages unflavored gelatin
- 1 cup cold water divided
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons vanilla bean paste or vanilla extract
- 1/4 cup confectioners' sugar
- 1/4 cup cornstarch
- Nonstick cooking spray
- In the bowl of a stand mixer, combine the gelatin with 1/2 cup of the cold water.
- In a medium saucepan, combine the remaining 1/2 cup water, the granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. When the mixture reaches this temperature, immediately remove from the heat.
- Turn the mixer fitted with the whisk attachment to low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Increase the speed to high and continue to whip until the mixture becomes very thick, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping.
- While the mixture is whipping, whisk the confectioners' sugar and cornstarch in a small bowl. Coat a 13 by 9-inch baking dish with nonstick cooking spray. Add the sugar and cornstarch mixture and completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl and set aside.
- Pour the marshmallow into the prepared pan and use a lightly oiled spatula for spreading evenly in the pan. Dust the top with just enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest. Allow the marshmallows to sit uncovered for at least 4 hours or up to overnight.
- Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza cutter or knife dusted with the sugar mixture. After cutting, lightly dust all the sides of each marshmallow with the remaining mixture. Store in an airtight container for up to 3 weeks at room temperature.