Light, airy marshmallows with the prefect hint of vanilla bean.
Servings 20Marshmallows
Prep Time 30 minutesmins
Cook Time 10 minutesmins
Setting Time 3 hourshrs
Total Time 3 hourshrs40 minutesmins
Equipment
Stand or Hand Mixer
8" x 8" Baking Dish
Ingredients
3packsUnflavored Gelatin, about 21 grams
1cupCold water, divided
1 1/2cupsGranulated Sugar
1/2cupLight corn syrup
Pinch of Salt
2tbspVanilla bean paste
Powdered sugar, for coating
Instructions
In the bowl of a stand mixer fitted with a whisk attachment, combine gelatin and 1/2 cup cold water. Whisk to combine and allow to sit and bloom.
In a medium saucepan combine the remaining 1/2 cup water, sugar, corn syrup, and salt. Stir to combine. Heat over medium-high heat, stirring frequently until the sugar is dissolved, about 5 minutes. Once the sugar is dissolved, stop stirring and turn the heat up to high. Allow the mixture to come to a boil, boil for 8-10. The temperature of the mixture should be about 250 degrees F. Remove from the heat.
Turn your mixer on low and slowly pour the hot sugar syrup into the bloomed gelatin mixture. Once all of the sugar mixture has been incorporated, turn the mixer up to high, and whisk in the vanilla bean paste. Allow to mix on high until the marshmallow mixture has turned thick and fluffy. About 8-10 minutes, it should have the consistency of meringue and hold stiff peaks.
Transfer the marshmallow mixture into a greased 8' x 8" pan. Use a rubber spatula to smooth the mixture out evenly. If the marshmallow is sticking, dip your spatula in cold water to help the spreading process. Allow to set completely, 2-3 hours.
Once the marshmallows have set, cut into squares or desired shapes*. Coat the marshmallows in powdered sugar and keep for 4-5 days in an airtight container at room temperature.
Notes
*Cut your marshmallows into squares or use fun cookie cutters to cut out different shapes.