Vanilla Bean Marshmallows
Kid approved. Great any time of year, especially added to hot chocolate, white hot chocolate (recipe).
Optional: cover with melted chocolate and/or chopped nuts. Toasting after completed (optional but delicious!)
Can add coloring or other flavors during the cooling stage.
*Tip: Remember to ALWAYS rub butter, shortening or solid coconut oil on all utensils (including spatulas, knives or scissors).
Serves #: ~32 marshmallows cut into 1 inch squares
- 1 cup water, cold, divided (1/2 cups each)
- 1/2 cup corn syrup, light
- 2 cups granulated sugar
- 2 packages of unflavored gelatin (1/4-ounce each)
- 1/4 teaspoon kosher salt
- 1 tablespoon HOMEMADE Stavoren Trading Co. Vanilla Extract (recipe)
- 1 vanilla bean, scraped (optional) (buy now)
- Confectioners' sugar for dusting
- Microwave 1/2 cup water, corn syrup, and granulated sugar for 7 minutes on High. Stir. Microwave 5 more minutes on HIGH. (STOVETOP: cook in saucepan over medium high heat until 240F on candy thermometer and just begins to color, slight yellow)
- In a mixer bowl, sprinkle gelatin over remaining water, let stand for 8-10 minutes. Slowly whisk in syrup mixture on medium-high speed, add salt, then continue to beat for 12-15 minutes until it has tripled in volume to a shiny fluffy mixture. Add vanilla extract and bean seeds (seeds optional), mixing thoroughly.
- Spray a 9X9 inch baking pan with cooking spray and coat with some confectioners' sugar. Evenly spread marshmallow mixture in prepared pan with prepared spatula, dust top with more confectioner's sugar. Let stand for overnight at room temperature or in the fridge for 3 hours.
- Remove marshmallows from the pan onto the cutting board and cut into 1/2 inch squares (or any other size you like); in batches toss with confectioners' sugar to coat well.
*Store in an airtight container at room temperature for up to 3 days. Add some confectioners sugar to the same container to keep the marshmallows coated.