Vanilla Bean Marshmallows

Vanilla Bean Marshmallows

Ingredients

  • 1/2 cup powdered sugar
  • 1/4 cup cornstarch
  • 3/4 cup cold water
  • 4 envelopes unflavored gelatin
  • 2 1/2 cups sugar
  • 1 cup original corn syrup (light color)
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste

Directions

In a large bowl, combine powdered sugar and cornstarch; set aside. Line a 9 inches x 13 inches glass baking dish with foil. Lightly coat foil with non-stick cooking spray; set aside. Pour 3/4 cup cold water into a large bowl of an electric stand mixer. Then sprinkle gelatin over water and let soften. Fit mixer with a whisk attachment.

In a medium, heavy, deep saucepan, add sugar, corn syrup, water and salt; stir to combine. Place over medium-high heat until sugar dissolves, about 3-4 minutes, stirring occasionally. Attach candy thermometer to saucepan and continue to cook until mixture reaches 240 degrees F, about 10-12 minutes; do not stir. Remove from heat.

Turn mixer on low speed. Slowly pour stream of sugar syrup down the side of the bowl into softened gelatin. After all the sugar syrup has been added, gradually increase speed of mixer to high and beat until mixture is thick, about 15 minutes. Add vanilla bean paste during the last minute of beating.

Pour marshmallow into prepared baking dish and spread evenly with a spatula; place in refrigerator until firm, about 3 hours. Sift half of the powdered sugar-cornstarch mixture onto a piece of parchment paper. Turn Vanilla Bean Marshmallow onto sugared surface and remove foil. Using a pizza wheel cutter, cut into 1 inch squares. Roll marshmallows in remaining powdered sugar mixture. Store in an air-tight container.

Notes:

You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.

  • 50 g powdered sugar
  • 32 g cornstarch
  • 180 ml cold water
  • 4 envelopes unflavored gelatin
  • 500 g sugar
  • 240 ml original corn syrup (light color)
  • 120 ml water
  • 1/4 teaspoon salt
  • 2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste

Directions

In a large bowl, combine powdered sugar and cornstarch; set aside. Line a 23 cm x 33 cm glass baking dish with foil. Lightly coat foil with non-stick cooking spray; set aside. Pour 180 ml cold water into a large bowl of an electric stand mixer. Then sprinkle gelatin over water and let soften. Fit mixer with a whisk attachment.

In a medium, heavy, deep saucepan, add sugar, corn syrup, water and salt; stir to combine. Place over medium-high heat until sugar dissolves, about 3-4 minutes, stirring occasionally. Attach candy thermometer to saucepan and continue to cook until mixture reaches 115 degrees C, about 10-12 minutes; do not stir. Remove from heat.

Turn mixer on low speed. Slowly pour stream of sugar syrup down the side of the bowl into softened gelatin. After all the sugar syrup has been added, gradually increase speed of mixer to high and beat until mixture is thick, about 15 minutes. Add vanilla bean paste during the last minute of beating.

Pour marshmallow into prepared baking dish and spread evenly with a spatula; place in refrigerator until firm, about 3 hours. Sift half of the powdered sugar-cornstarch mixture onto a piece of parchment paper. Turn Vanilla Bean Marshmallow onto sugared surface and remove foil. Using a pizza wheel cutter, cut into 3 cm squares. Roll marshmallows in remaining powdered sugar mixture. Store in an air-tight container.

Notes:

You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.

  • 5 dozenmarshmallows

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste

Pure Vanilla Bean Paste