Experience the heavenly sensation of biting into fluffy, melt-in-your-mouth homemade marshmallows. With every delectable bite, these vanilla bean marshmallows will transport you to a world of pure sweetness and bliss!
Satisfy your sweet tooth with the irresistible taste of homemade vanilla bean marshmallows. Made with only a few ingredients, these fluffy, melt-in-your-mouth treats offer a delicate sweetness perfectly balanced with the warm aromatic flavor of vanilla bean paste. Whether you enjoy them on their own as a sweet Easter treat, in a hot beverage, or roasted over an open fire, these homemade marshmallows are a true indulgence that will transport your taste buds to a world of pure bliss. So why settle for store-bought marshmallows when you can elevate your confectionery game with the heavenly flavor and texture of homemade marshmallows?
How To Make Homemade Marshmallows:
This recipe will make about 15 vanilla bean marshmallows using the following ingredients
Ingredients List
- Vegetable oil, for greasing the pan
- 6 envelopes of unflavored gelatin
- 2 ¼ cups water, divided
- 4 ½ cups granulated sugar
- 1 ¾ cups light corn syrup
- ½ teaspoon kosher or fine sea salt
- 1 tablespoon Vanilla Bean Paste or 1 whole vanilla bean
- Various colors of sanding sugar (optional)
Directions
- Line a rimmed half-sheet pan (13 x 18 inches) with parchment paper and oil the paper.
- In the bowl of an electric mixer, combine the gelatin with 1 cup of water and let sit.
- Combine granulated sugar, corn syrup, 1¼ cups water, and salt in a heavy saucepan. Next, bring to a boil over high heat and continue to boil until the syrup reaches a temperature of 240°F on a candy thermometer.
- Using the whisk attachment for the mixer, beat the gelatin at high speed while carefully pouring in the syrup. Continue to beat for 15 minutes. The mixture will be white and fluffy and stiff. Add the vanilla paste and beat until fully incorporated.
- Scrape the mixture into the prepared pan using an oiled spatula and smooth the top. Let sit at room temperature for 10–12 hours.
- Lift the marshmallow out of the pan using the parchment paper and cut it into shapes with well-oiled cookie cutters.
- Pour the sanding sugars into small plates and dip the marshmallows into the sugar, coating well.
Vanilla Bean Marshmallows
Equipment
- 13x18-inch sheet pan
- Mixer
- mixing bowls
Ingredients
- vegetable oil (for greasing the pan)
- 6 envelopes unflavored gelatin
- 2¼ cups water (divided)
- 4½ cups granulated sugar
- 1¾ cups light corn syrup
- ½ tsp salt
- 1 tbsp vanilla bean paste (or the seeds of one vanilla bean)
- various colors of sanding sugar (optional)
Instructions
- Line a rimmed half-sheet pan (13 x 18 inches) with parchment paper and oil the paper.vegetable oil
- In the bowl of an electric mixer, combine the gelatin with 1 cup of water and let it sit.6 envelopes unflavored gelatin, 2¼ cups water
- Combine granulated sugar, corn syrup, 1¼ cups water, and salt in a heavy saucepan. Bring to a boil over high heat and continue to boil until the syrup reaches a temperature of 240°F on a candy thermometer.2¼ cups water, 4½ cups granulated sugar, 1¾ cups light corn syrup, ½ tsp salt
- Using the whisk attachment for the mixer, beat the gelatin at high speed while carefully pouring in the syrup. Continue to beat for 15 minutes. The mixture will be white and fluffy and stiff. Add the vanilla paste and beat until fully incorporated.1 tbsp vanilla bean paste
- Using an oiled spatula, scrape the mixture into the prepared pan and smooth the top. Let sit at room temperature for 10–12 hours.
- Lift the marshmallow out of the pan using the parchment paper and cut it into shapes with well-oiled cookie cutters.
- Pour the sanding sugars into small plates and dip the marshmallows into the sugar, coating well.various colors of sanding sugar
