Homemade Vanilla Bean Marshmallows

This is what the gelatin will look like as it sets in the cold water.
There is no need to stir as the sugar mixture boils over high heat.
The sugar mixture is cooked enough when the candy thermometer reaches 240 degrees (softball stage).
The boiled mixture should be poured in a very thin stream into the side of the mixing bowl.
At first, the boiled mixture will let off a lot of steam as it begins to whip on high speed.
After 15 minutes, your mixture will be like the consistency of marshmallow creme.
This mixture is extremely sticky, so beware!
Spraying your rubber spatula with nonstick cooking spray will help keep the marshmallow from sticking to it.
Spread the marshmallow out as evenly and smoothly as possible, then sprinkle with powdered sugar.
The longer you wait for the marshmallows to set, the easier they will be to cut.

I have wanted to try my hand at homemade marshmallows ever since my husband bought me my KitchenAid stand mixer last Christmas. Every food blog I read claims that the homemade ones are superb compared to the store-bought. My daughter and I both LOVE marshmallows, our favorite being the Peeps of course. She can be happy with just the regular Jet-Puffed ones though. So why not try some homemade and see if we have a winner?
Ina Garten made homemade marshmallows last week on her cooking show, “The Barefoot Contessa.” After watching her do it, I became a little less frightened of the idea. (I generally try to stay away from recipes that involve candy thermometers). I dropped all caution aside and got to work on them after church on Sunday. My daughter helped too (with everything but the boiling sugar part). I kept Ina’s recipe the same, except I substituted vanilla bean paste for the vanilla extract.
After making these from scratch, I have come to two conclusions: (1) Homemade marshmallows really are delicious. They have a taste and a texture all of their own. (2) Homemade marshmallows are by far the messiest thing I have ever made in my entire life. My daughter and I had marshmallow stuck to our fingers, our hands, our hair, our face, our lips (of course our lips!), the counter tops, her toy train, anywhere you can think of, it was stuck there.
So you may wonder if I’ll be making homemade marshmallows in the future. My answer is a resounding “yes!” I may just wait a couple years before I attempt them again.

Homemade Vanilla Bean Marshmallows
 
Ingredients
  • 3 packages unflavored gelatin
  • 1 cup cold water, divided
  • 1&1/2 cups white sugar
  • 1 cup light corn syrup
  • ¼ teaspoon salt
  • 1 Tablespoon vanilla bean paste
  • powdered sugar, for dusting
Instructions
  1. In the bowl of an electric mixer, combine the gelatin and ½ cup of cold water. Fit on the whisk attachment. Let set while making the boiled sugar mixture.
  2. In a medium saucepan, combine the other ½ cup of cold water, white sugar, corn syrup, and salt. Turn burner to medium heat, and allow sugar to dissolve. Stir and turn the burner to high heat. Clip a candy thermometer to the side of the pan and heat, without stirring, to soft ball stage-240 degrees. Remove from heat.
  3. Turn the stand mixer to low speed, and SLOWLY pour the boiled sugar mixture into the bowl in a thin stream, allowing the stream to hit the side of the bowl and pour down into the gelatin mixture. When all sugar has been poured in the bowl, turn the mixer to high speed and beat for 15 minutes.
  4. Meanwhile, spray a 13 x 9 inch cake pan generously with nonstick cooking spray. Dust with powdered sugar. (I placed about 3 Tablespoons in the base of the pan and covered the pan with aluminum foil. I then shook the pan around to coat the bottom and sides. The aluminum foil keeps the sugar from flying out and making a mess).
  5. After the 15 minutes is completed, the mixture will be white and fluffy and the consistency of marshmallow creme. Add the vanilla bean paste and continue to beat on high speed until combined.
  6. Pour marshmallow mixture into powdered sugared pan. Smooth top with rubber spatula. (To help get the marshmallow out without sticking to your rubber spatula, you can spray it with some non-stick cooking spray first).
  7. Note: This is the messy step. Marshmallow will be everywhere, so just succumb to that fact and move on. Luckily, it washes off well with some hot sudsy water.
  8. The marshmallows will need time to dry out, a minimum of 4 hours but preferably overnight. When ready, flip the pan upside down to release the block marshmallows. Slice into squares using a pizza cutter. Place marshmallows in a bag with more powdered sugar and shake to cover all sides and to keep them from sticking to each other.
  9. To store, place marshmallows in layers between waxed paper. Keeps fresh on shelf for one week or can also be frozen with good results.

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Comments

  1. I have been looking for a good marshmallow recipe – will need to try this one.  Thanks for posting.  Saw it on Sweet as sugar

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