📝 About This Recipe
Forget the rubbery, store-bought bags; these homemade marshmallows are like biting into a sweet, scented cloud. Infused with real vanilla bean and whipped to a silky peaks, they possess a delicate melt-in-your-mouth texture that is incomparable to commercial versions. Perfect for elevating your hot cocoa or creating the ultimate gourmet s'more, this recipe is a masterclass in the art of confectionery.
🥗 Ingredients
The Bloom
- 3 packets Unflavored Gelatin powder (approx. 22 grams total)
- 1/2 cup Ice cold water (divided)
The Syrup
- 1 1/2 cups Granulated sugar (white cane sugar works best)
- 1 cup Light corn syrup (essential for preventing crystallization)
- 1/4 teaspoon Kosher salt
- 1/2 cup Water (for the sugar base)
Aromatics & Finishing
- 1 tablespoon Vanilla bean paste (or the seeds of one whole vanilla bean)
- 1 teaspoon Pure vanilla extract
- 1/4 cup Confectioners' sugar (for dusting)
- 1/4 cup Cornstarch (for dusting)
- 1 teaspoon Vegetable oil (for greasing the pan)
👨🍳 Instructions
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1
Prepare your pan by lightly greasing a 9x9-inch metal baking pan with vegetable oil. In a small bowl, whisk together the confectioners' sugar and cornstarch, then dust the pan generously, tapping out the excess.
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2
Place the gelatin and 1/2 cup of ice-cold water into the bowl of a stand mixer fitted with the whisk attachment. Let it sit to 'bloom' while you prepare the syrup.
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3
In a medium heavy-bottomed saucepan, combine the remaining 1/2 cup water, granulated sugar, light corn syrup, and salt.
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4
Place the saucepan over medium-high heat, cover with a lid, and allow to cook for 3 to 4 minutes to allow condensation to wash down any sugar crystals on the sides.
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5
Remove the lid and clip a candy thermometer to the side of the pan. Continue to cook the syrup without stirring until it reaches exactly 240°F (soft-ball stage).
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6
Once the syrup reaches 240°F, immediately remove from heat. Turn the stand mixer on low speed and slowly pour the hot syrup down the side of the bowl into the gelatin.
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7
Once all the syrup is added, gradually increase the mixer speed to high. Whip the mixture until it becomes very thick, white, and lukewarm to the touch, which usually takes 12 to 15 minutes.
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8
In the final minute of whipping, add the vanilla bean paste and vanilla extract, ensuring they are fully incorporated into the fluffy mass.
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9
Working quickly, pour the marshmallow mixture into the prepared pan. Use an offset spatula lightly greased with oil to smooth the top as much as possible.
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10
Dust the top with more of the sugar/cornstarch mixture. Reserve the remaining dust for later.
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11
Allow the marshmallows to rest uncovered in a cool, dry place for at least 4 hours, or preferably overnight, to set completely.
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12
Turn the marshmallow slab onto a cutting board dusted with the sugar mixture. Use a sharp knife or pizza wheel (greased with oil) to cut into 1.5-inch squares.
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13
Toss each individual marshmallow in the remaining sugar/cornstarch mixture to coat the sticky sides, then shake off the excess.
💡 Chef's Tips
Always use a candy thermometer for precision; even a few degrees can change the texture from soft to chewy. Avoid making marshmallows on a very humid or rainy day, as the sugar will absorb moisture from the air and refuse to set. Grease your cutting tools with a flavorless oil or cooking spray to prevent the marshmallow from tearing. For a fun twist, swap vanilla for peppermint extract or orange blossom water. Store in an airtight container at room temperature for up to 3 weeks; do not refrigerate as they will become sticky.
🍽️ Serving Suggestions
Float a single oversized marshmallow in a mug of thick, dark drinking chocolate. Toast over an open flame until charred and sandwich between graham crackers with a square of sea salt dark chocolate. Dip half of each marshmallow in melted semi-sweet chocolate and roll in crushed toasted pecans. Serve alongside a platter of fresh strawberries and pineapple for a light, sweet fondue-style snack.