Vanilla Bean Marshmallows

Fluffy, pillowy soft marshmallows with vanilla beans. These homemade marshmallows practically melt in your mouth! You'd be surprised at how easy they are to make.

With only a few ingredients and a candy thermometer, you can have your very own marshmallows in no time. They are a little intimidating at first. But you get the hang of it pretty quick. You start by making a sugar/water syrup and boiling it to the right temperature. That piping hot liquid then gets poured into the mixer on top of a gelatin mixture, and then whipped to shining shimmering splendor. 

After 20 minutes or so you've got some dang good, dang sticky marshmallow fluff. Spread that magical stuff into a pan and let it sit 4 hours (or overnight) and there ya go. MARSHMALLOWS!

I made these last week and took some up to my in-law's cabin in the mountains. It was going to be great, all snowy and cold with fancy homemade marshies.. but of course it had to rain the entire weekend up there! We still enjoyed them with hot cocoa, and boy were they good! I'm totes planning to make more and maybe some homemade hot cocoa mix for Christmas at the cabin. Crossing my fingers for snow, and not rain the next time we go!

Pop them into your hot chocolate, coffee, or just straight into your mouth! These babies inside some s'mores...OMG. Once you try homemade marshmallows you will never be the same. They are 10284x better than the store bought ones. Do it!

print recipe

Vanilla Bean Marshmallows

by Julia Hampton - Sprinkled With Jules December-15-2016

Fluffy, pillowy soft marshmallows with vanilla beans. These homemade marshmallows practically melt in your mouth!

Ingredients

• 1/2 cup powdered sugar
• 1/4 cup corn starch
• 1 cup (divided) water
• 1 1/2 T. (2 packets) gelatin
• 1/4 tea. salt
• 1/4 tea. cream of tartar
• 1 1/2 tea. vanilla beans (paste)
• 2 T. corn syrup

Instructions

1. In a medium bowl, sift together powdered sugar and cornstarch. Spray a 9x9 pan with non-stick spray, and then sift 1/4 cup of the powdered sugar mixture into the pan, tilting to coat all the edges with the powdered mixture. Leave the excess at the bottom of the pan. 2. In the bowl of a stand mixer, pour in 1/2 cup water, and sprinkle the gelatin in, and whisk just to wet the gelatin. Let it sit for 5 mintues to soften.3.Whisk in the salt and cream of tartar, and beat on high until fluffy, about 3 minutes.4. While the gelatin is mixing, combine sugar, corn syrup, and remaining 1/2 cup of water in a medium saucepan. Bring to a biol, without stirring, until it reaches 250°F (firm-ball stage). *It is important to have a candy thermometer to make sure you get the syrup to the right themperature, and no higher.5. As soon as it reaches 250 degrees, remove from the heat and CAREFULLY, and SLOWLY pour into the gelatin mixture with the mixture on low.6. Once the syrup has been poured in, turn the mixer on high and let it beat until the marshmallow fluff is white and thick, and the bowl is lukewarm, about 20 minutes. Add the vanilla bean paste after about 15 minutes.7. Once the mixture has cooled, dump it into the prepared pan and use an offset spatula to spread it around evenly. *It helps to get the spatula wet with water to prevent it from sticking.8. Let it sit for about an hour so a skin can form on the top, and then sift the remaining powdered sugar on top of the marshmallows. Let them sit at least 4 hours, or overnight at room temperature..9. After the marshmallows have set overnight, dust your workspace with powdered sugar and carefully remove the marshmallow sheet onto your work surface. Cut into squares, or use cookie cutters to cut out shapes. Store in an airtight container for up to 1 week.

Details

Prep time: 5 mins Cook time: 30 mins Total time: 35 mins Yield: approximately 2 dozen marshmallows