Fluffy Vanilla Bean Marshmallows (Printable Version)
Light, airy marshmallows flavored with genuine vanilla bean, perfect for sweet treats or snacks.
# What You'll Need:
→ Sweeteners
01 - 2 cups granulated sugar
02 - 1/2 cup light corn syrup
03 - 1/2 cup water (for syrup)
→ Gelatin
04 - 3 packets (21 g) unflavored powdered gelatin
05 - 1/2 cup cold water (for blooming)
→ Flavoring
06 - 1 vanilla bean, split and seeds scraped (or 2 tsp pure vanilla extract)
07 - 1/4 tsp fine sea salt
→ Coating
08 - 1/2 cup confectioners sugar
09 - 1/2 cup cornstarch
# Step-by-Step:
01 - Line a 9x9-inch baking pan with parchment paper and lightly dust with a mixture of confectioners sugar and cornstarch.
02 - Sprinkle gelatin over 1/2 cup cold water in the bowl of a stand mixer and let bloom for 10 minutes.
03 - In a medium saucepan, combine granulated sugar, corn syrup, and 1/2 cup water; stir gently to combine.
04 - Place the saucepan over medium-high heat and bring to a boil without stirring; cook syrup to 240°F using a candy thermometer.
05 - With the mixer on low speed, slowly pour hot syrup into gelatin mixture in a thin stream.
06 - Increase mixer speed to high and whip for 10 to 12 minutes until the mixture is thick, white, and tripled in volume.
07 - Add vanilla bean seeds or extract and fine sea salt; mix for 1 additional minute.
08 - Immediately transfer the marshmallow mixture to the prepared pan and smooth the top with a greased spatula.
09 - Dust the surface with confectioners sugar and cornstarch mixture; let set uncovered at room temperature for at least 4 hours or overnight.
10 - Turn marshmallow slab onto a cutting board, peel off parchment, cut into squares with a greased knife, and toss each piece in confectioners sugar and cornstarch to prevent sticking.
# Expert Advice:
01 -
- These marshmallows have a melt-in-your-mouth texture that feels like a sweet secret between friends
- The real vanilla bean flavor adds a special touch that makes them unforgettable
02 -
- Blooming gelatin properly is the secret to set marshmallows that hold their shape without becoming rubbery
- Using a candy thermometer ensures the syrup hits just the right temperature, making all the difference in texture
03 -
- Whipping the mixture long enough to triple volume is key for that signature fluffiness
- Adding vanilla bean seeds right at the end boosts aroma without losing volume