Vanilla Marshmallows
Published Feb. 9, 2020
- Total Time
- 30 minutes, plus at least 4 hours’ resting
- Rating
- Comments
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Ingredients
- 1½cups/360 milliliters cold water
- 6(¼-ounce) packets unflavored powdered gelatin (about ¼ cup/40 grams total)
- 2½cups/500 grams granulated sugar
- 1cup/240 milliliters light corn syrup
- 2teaspoons pure vanilla extract
- ½vanilla bean, split lengthwise and scraped (or 1 more teaspoon vanilla extract)
- Nonstick cooking spray
- ½cup/65 grams cornstarch
- ½cup/60 grams confectioners’ sugar
Nutritional analysis per serving (48 servings)
77 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 0 grams dietary fiber; 17 grams sugars; 1 gram protein; 7 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pour ¾ cup/180 milliliters cold water into the bowl of a stand mixer. Sprinkle the gelatin on top, and set aside until the gelatin has absorbed the liquid and expanded, 5 to 8 minutes, stirring after 3 minutes.
- Step 2
Meanwhile, add the granulated sugar, corn syrup and the remaining ¾ cup/180 milliliters water to a medium saucepan; bring to a boil over medium-high heat. Clip a candy thermometer to the pan or have an instant-read thermometer at hand. Boil until the syrup reaches 240 degrees, 5 to 6 minutes, then remove the pan from the heat.
- Step 3
Fit the mixer with the whisk attachment, turn to low and slowly add the syrup, pouring it down the sides of the bowl. Add the extract and the vanilla-bean seeds (or extra extract). When the syrup is fully incorporated, gradually increase the mixer speed to high, and whip until the mixture is thick and cooled to room temperature, about 12 minutes.
- Step 4
While the marshmallow mixture is whipping, coat a 9-by-13-inch baking pan with nonstick spray. Combine the cornstarch and confectioners’ sugar in a medium bowl, then generously dust the inside of the pan with some of the cornstarch mixture. (It’s important that the bottom of the pan be very well covered.)
- Step 5
Coat a plastic bowl scraper and your hand with nonstick spray. Scrape the marshmallow mixture into the pan. Use the flat side of the scraper to get the mixture into the corners of the pan and to even out the surface. Sift some of the cornstarch mixture over the top. Cover the pan with plastic wrap, and let rest for at least 4 hours before cutting.
- Step 6
Cut the marshmallows: Dust a chef’s knife with some of the cornstarch mixture; dust a piece of parchment paper, too. Run the knife around the edges of the pan to loosen the marshmallow mixture, then turn it out onto the parchment. Cut the slab into 1½-inch squares. Dust all sides of the marshmallows with the cornstarch mixture by dropping a few marshmallows at a time into the bowl, tossing them around and then tossing each one from hand to hand to shake off the excess. Store in an airtight container for up to 2 weeks.
Private Notes
Comments
is there a vegetarian substitute for gelatin?
Suggest lining the pan with parchment paper and spraying with vegetable oil, and sifting 10x sugar over that. When marshmallows are firm, lift them out of the pan holding onto the parchment paper sides. Much easier to handle this way.
I've made homemade marshmallows for over 20 years. The recipe I've used is almost identical to this one. My step 4: I line my pan with heavy duty foil and grease it. My step 6: Dust the counter with sifted confectioners sugar, dump the pan on top of the sugar and dust with more sifted confectioners sugar. No need for cornstarch. Cut the squares with a greased knife and roll them in the confectioners sugar and your done...and you haven't dirtied your pan.
When do you add the gelatin???
Doozie, et al. Mariage Frères tea shop in France features 3 interesting tea flavors: Marco Polo chocolate marshmallows and others. Easy to find recipes - and cool to introduce tea.
I have made these marshmallows numerous times and they have turned out perfectly every time. I use them for all sorts of treats and especially like dipping them in chocolate. Beats Russell Stover's chocolate covered marshmallows hands down!