Homemade Vanilla Bean Marshmallows
Enjoy these creamy, light pillows of sweetness alone or toasted and sandwiched between two graham crackers with a slab of melting chocolate - aka S’mores. :) You'll need a 5-quart heavy-duty mixer to beat the marshmallow mixture. Leave the marshmallows uncovered overnight at room temperature before cutting. (Torture!)
Servings 81 marshmallows
Calories 55kcal
Ingredients
Equipment:
- 5-quart, freestanding heavy-duty mixer
- Candy thermometer
- 9" square brownie pan or 8" x 12" baking pan
- parchment paper
- heavy bottomed large sauce pan
- sifter
Ingredients
- spray oil
- 3 ¾ teaspoons unflavored gelatin 1-½ envelopes
- 3 tablespoons water
- 2 cups granulated cane sugar divided, 14 ounces
- 1 ½ cups corn syrup 16 ounces by weight
- 4 large egg whites at room temperature
- 1 vanilla bean split horizontally
- 3 cups powdered sugar for finishing the marshmallows
Instructions
- Line a baking pan with parchment paper and lightly coat the paper and the sides with spray oil.
- Put gelatin in a small bowl and add 3 tablespoons of water; stir. Set aside.
- Combine 1 cup of sugar with corn syrup in a large, sauce pan.
- Clip candy thermometer on pan, with tip in liquid. Cook and stir over medium heat until mixture reaches 240°F.
- Meanwhile, pour the egg whites into the bowl of a stand mixer fitted with the whip attachment. Use the tip of a paring knife to scrape vanilla bean seeds into the bowl.
- When the sugar syrup reaches 240°F, begin to beat the egg whites on medium speed. When whites form soft peaks, add remaining 1 cup of sugar; continue beating.
- When the sugar syrup reaches 250°F, remove from heat and add softened gelatin. (The sugar syrup will foam up and triple in volume.)
- Increase the mixer speed to high and slowly pour syrup into the beating egg whites, aiming for the side of the bowl. (Be cautious as this liquid is extremely hot.)
- Once all syrup is added, reduce mixer speed to medium-high and beat until the marshmallow mixture is lukewarm, about 15 minutes.
- Use a spatula to scrape the marshmallow mixture into the prepared pan and smooth it evenly to the sides. (This is a sticky business!)
- Cool completely, uncovered at room temperature.
- To cut the marshmallows, sift a thin layer of powdered sugar over onto a work surface.
- Sift about 2 cups powdered sugar into a large bowl.
- Lift parchment paper and marshmallow from the pan. (Should some of it stick to the sides, run a thin-bladed knife around the edges first.) Place marshmallow side down on to your work surface and remove parchment paper.
- Sift about ½ cup powdered sugar evenly over the top.
- Use a ruler as a guide and cut the marshmallows with a lightly oiled sharp knife. Cut marshmallow sheet into 1-inch squares (or your desired shape). Use a pressing motion with the knife instead of pulling it through.
- After cutting, add marshmallows, several at a time to the bowl of powdered sugar. Toss to coat lightly.
Notes
Store marshmallows in an airtight container at room temperature for up to 1 month.
Nutrition
Calories: 55kcal | Carbohydrates: 14g | Sodium: 6mg | Potassium: 2mg | Sugar: 14g | Calcium: 1mg