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Vanilla Bean Marshmallows

Eileen Gray
Homemade marshmallows are in another league from store bought. Vanilla beans give the marshmallows lovely natural flavor.
Prep Time30 mins
Bake Time30 mins
Setting Time9 hrs
Total Time10 hrs
Servings:48 each

Ingredients

  • 3/4 oz unflavored gelatin powder (2 T + 1 t )
  • 4 oz water (1/2 cup, cool)
  • 20 oz granulated sugar (2 1/2 cups, divided)
  • 8 oz light corn syrup (3/4 cup)
  • 6 oz water (3/4 cup, hot)
  • 1/4 tsp table salt
  • 1 each vanilla bean (split)
  • 2 each egg whites (large)
  • 4 oz confectioner sugar (1 cup)

Instructions

  • Oil a 13"x 9" pan. Line the pan with parchment paper, lengthwise hanging over the sides. Then oil the parchment paper.
  • In a large mixing bowl, sprinkle the gelatin over the cool water, whisking just to combine, set aside
  • Combine 2 cups of the granulated sugar with corn syrup, hot water and salt. Scrape the seeds from the vanilla bean into the syrup. Heat the mixture until the sugar is melted. Turn the heat to medium high and bring the mixture to a boil. Once the mixture is boiling do not stir. Cook the syrup to 240°F.
  • Immediately pour the syrup over the bloomed gelatin stir to melt the gelatin. Whip the mixture on high speed until it's doubled in volume. Set it aside.
  • Whip the egg whites to medium peak. With the mixer running, slowly add the last 1/2 cup of sugar. Turn the mixer to medium high and whip to full peak. Add the gelatin mixture to the egg whites and whisk to combine. Pour the mixture into the prepared pan. If large bubbles rise to the surface rap the pan on the countertop a few times to pop the bubbles. Leave to set overnight, uncovered.
  • Fill a small bowl with confectioner's sugar. Sift a layer of confectioner's sugar over the marshmallows. Use the parchment to lift the marshmallows out of the pan. Cut the slab in half using a sharp knife coated with vegetable oil. You should now have two 6.5"x9" rectangles.
  • Transfer one of the rectangles to a cutting board that is generously dusted with confectioner's sugar. Cut that rectangle 6x4 to get 24 squares. Toss the marshmallows in the bowl confectioner's sugar to coat and transfer to a baking sheet dusted with confectioner's sugar. Allow the marshmallows to dry for several hours.
  • Store in an air-tight container at room temperature.

Notes

The recipe can be halved and made in an 8"x8" square pan.

Nutrition

Serving: 1each | Calories: 70kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 16mg | Potassium: 1mg | Sugar: 18g | Calcium: 1mg | Iron: 1mg