Save These fluffy vanilla bean marshmallows are delightfully light and airy, crafted using real vanilla bean for authentic flavor. The process involves blooming gelatin, cooking a sugar syrup to exact temperature, and whipping the mixture until thick and voluminous. Once set, they are dusted with a mix of confectioners sugar and cornstarch to prevent sticking. Perfect as a snack or a cozy addition to hot chocolate, these treats balance sweetness and a melt-in-your-mouth texture with ease.
Customizations can include adding food coloring or flavor extracts, and alternative gelling agents for dietary preferences. Storing in an airtight container preserves freshness for up to a week.
The first time I tried making these fluffy vanilla bean marshmallows, I was amazed by how light and airy they turned out. It was such a delightful discovery that I couldn't help but share the recipe with everyone who visited.
I remember the day unexpected guests arrived and I whipped up a batch quickly. The joy on their faces when tasting the marshmallows made the effort so worthwhile.
Ingredients
- Granulated sugar: I use pure granulated sugar to ensure smooth syrup and a clean sweetness
- Light corn syrup: This helps prevent crystallization, giving the marshmallows their silky texture
- Unflavored powdered gelatin: Essential for that perfect fluffy set, be sure to bloom it properly
- Vanilla bean or extract: Real vanilla bean seeds provide that irresistible, aromatic flavor
- Fine sea salt: Just a pinch to balance the sweetness
- Confectioners sugar and cornstarch: Used for dusting to keep marshmallows from sticking together
Instructions
- Get Everything Ready:
- Line your baking pan with parchment paper and dust it lightly with confectioners sugar and cornstarch mix. Set your stand mixer and candy thermometer within reach.
- Bloom the Gelatin:
- Sprinkle gelatin over cold water and let it sit undisturbed for 10 minutes. You’ll notice it plump up as it absorbs the water.
- Prepare the Syrup:
- Combine granulated sugar, corn syrup, and water in a saucepan. Bring to a boil without stirring, then cook until it reaches 240°F (115°C) - this is where the magic begins as the syrup thickens.
- Mix It All Together:
- With your mixer on low, slowly pour hot syrup into the bloomed gelatin in a thin stream. It smells sweet and slightly caramelized here.
- Whip to Fluffiness:
- Turn mixer to high and whip for 10 to 12 minutes until the mixture triples in volume and becomes thick but airy like a cloud.
- Add Flavor:
- Mix in the vanilla bean seeds or extract and salt, blending gently but thoroughly.
- Set It Up:
- Pour marshmallow mixture into your prepared pan and smooth the top with a greased spatula. Dust once more with the sugar and cornstarch blend and let it set at room temperature for at least 4 hours, or overnight.
- Cut and Coat:
- After setting, turn the slab out onto a cutting board, peel off parchment, and cut into squares. Toss each marshmallow in additional confectioners sugar and cornstarch to prevent sticking—this keeps each bite perfect.
Save One chilly winter evening, sharing these marshmallows in steaming mugs of hot chocolate turned an ordinary night into a warm, comforting memory I cherish.
Keeping It Fresh
Store your marshmallows in an airtight container to keep them soft and fresh for up to a week. If they start to dry out, a quick toss in the sugar-cornstarch mix revives their softness.
Serving Ideas That Clicked
These vanilla bean marshmallows aren't just for hot chocolate. Try using them in s'mores, or melting them on top of ice cream for a delightful twist.
A Time This Recipe Saved the Day
When the holidays got hectic, this marshmallow recipe was my lifesaver for quick homemade gifts that always wowed the crowd.
- Remember to dust your knife when cutting to keep edges neat
- If you want a festive look, add a pinch of colored sugar to the coating
- For a vegan version, experiment with agar-agar but adjust the quantities carefully
Save Thanks for spending this time with me in the kitchen. I hope these marshmallows bring you just as much joy as they brought me.
Recipe FAQs
- → How do I achieve the perfect fluffy texture?
-
Whip the gelatin and hot syrup mixture on high speed for 10–12 minutes until thick, white, and tripled in volume to create that light, airy texture.
- → Can I use vanilla extract instead of a vanilla bean?
-
Yes, substituting 2 teaspoons of pure vanilla extract provides similar flavor if a vanilla bean is unavailable.
- → What prevents marshmallows from sticking together?
-
Dusting with a mixture of confectioners sugar and cornstarch keeps the marshmallow pieces separate and non-sticky.
- → Is it possible to make these marshmallows vegetarian?
-
Yes, agar-agar can replace gelatin, but adjustments to quantity and hydration are necessary to maintain texture.
- → How long does it take for marshmallows to set properly?
-
Allow marshmallows to set uncovered at room temperature for at least 4 hours or overnight for best results.
- → What tools are essential for making these marshmallows?
-
A stand mixer with whisk attachment, candy thermometer, medium saucepan, and a 9x9-inch baking pan lined with parchment paper are essential.
