What prompted me to make marshmallows? I'm not sure, but I'm glad I did. I may never be able to go back to store-bought again. There is no hint of gummy-ness and no fake off-flavors. This recipe is a blank slate for trying new marshmallow flavors, simply omit the vanilla and add peppermint oil, cocoa powder, toasted coconut, or anything else that strikes your fancy. These little marshmallows are a great addition to hot chocolate or you can use them in your s'mores. Although, I found myself eating them plain...
Found on Pinterest: http://www.pastryaffair.com/blog/vanilla-bean-marshmallows.html (who credits: Adapted from Shauna Server)
Yields about 24-36 marshmallows (depending on size)
- 4 1/2 teaspoons (2 packets) unflavored gelatin powder
- 3/4 cup cold water, divided
- 1/2 cup light corn syrup, divided
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla bean paste
- 2 teaspoons pure vanilla extract
- 1/2 cup powdered sugar
- 1/4 cup cornstarch
- Candy thermometer
- Hand mixer or a stand mixer
Grease an 8 x 8-inch pan. Set aside.
In a small bowl, sprinkle the gelatin over 1/2 cup water and whisk together. Allow to rest for 5 to 10 minutes for the gelatin to "bloom" or activate. Microwave for 30 seconds on high to dissolve the gelatin.
In a large mixing bowl, place 1/4 cup light corn syrup and the gelatin syrup. Set aside.
In a medium saucepan, whisk together the remaining 1/4 cup corn syrup, 1/4 cup water, granulated sugar, and salt to a boil. Using a candy thermometer, bring the sugar syrup to a boil over medium high heat and continue boiling until the temperature reaches 240 degrees F. This will take about 5 minutes.
As soon as the temperature is reached, slowly pour into the gelatin mixture and, using a stand or hand mixer,immediately begin beating on low speed to incorporate. Turn the mixer up to medium speed and beat for 5 minutes. Increase speed to medium-high and continue beating for another 4 minutes. Turn the speed to high and beat for an additional 1-2 minutes. The marshmallow mixture should be thick and puffy. Beat in the vanilla bean paste and extract.
Pour marshmallow mixture into prepared pan, using a wet spatula to spread it evenly.
In a small bowl, whisk together the powdered sugar and cornstarch. Sprinkle generously over the top of the marshmallows, covering them completely in a thick layer. Allow to rest for 6 hours or overnight before removing from the pan.
To release the marshmallows from the pan, run a knife around the edges and invert onto a large cutting board. The marshmallows should slowly release from the greased pan. Using a greased knife, cut the marshmallows into 1 1/2-inch to 2-inch cubes, immediately coating them in the powdered sugar mixture to keep them from being sticky. Pat off the excess or place marshmallows in a strainer and shake it off.
The marshmallows will keep in an airtight container at room temperature for 1 week. If you are making these in advance or want to keep them around for a season, freeze the marshmallows to keep them fresh and take them out as needed.