Vanilla Bean Marshmallow Recipe

5 from 2 reviews

Vanilla Bean Marshmallow Recipe

Homemade marshmallows are in another league from store bought. Vanilla beans give the marshmallows lovely natural flavor.

Prep Time: 30

Bake Time: 30

Setting Time: 9

Total Time: 10

48 each

Ingredients
US Customary - Metric

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
3/4 oz unflavored gelatin powder, 4 oz water
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.
20 oz granulated sugar, 8 oz light corn syrup, 6 oz water, 1/4 tsp table salt, 1 each vanilla bean
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.
2 each egg whites, 20 oz granulated sugar
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.
4 oz confectioner sugar
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.