My kitchen has been in a virtual state of chaos for the past two weeks. And with the seemingly endless supply of butter and chocolate slowly beginning to dwindle down, I should probably think about pushing the 'pause' button on holiday baking. Maybe just for a day, maybe for two. So I can get caught up on things like wrapping gifts (not even started), doing the mundane tasks of cleaning the house and folding laundry (my least favorite things to do), and sitting down to start reading some of the books piled high on my nightstand (by the fire with a steaming cup of hot chocolate or glass of wine). However, sitting still for any length of time is not a concept that comes easy to me. Which means I generally live in a constant state of busyness. As I have shared before, baking is a form of therapy for me. It brings a similar kind of joy to my heart that being in the mountains or being near the ocean brings. And given the year we have all had, a heavy dose of therapy is what I need more than anything else right now to stay grounded, to keep my heart filled with joy.
Speaking of joy, these homemade Vanilla Marshmallows almost had my heart almost bursting. Once you have tasted a homemade marshmallow you will understand why it's easy to become obsessed with these pillowy, vanilla-y, fluffy confections. Your s'mores, hot chocolate, and now your hot chocolate charcuterie boards will never, ever be the same.
This wasn't my first time making marshmallows. I have been making these Homemade Fluffy Vanilla Marshmallows for the past five years. So why share yet another version of a recipe already on the blog? Well it's all about giving you options! And there are several differences between that recipe and this new one. Not only are the ingredient amounts significantly different, this one doesn't use any raw egg whites to help achieve that luscious pillowy, plush texture.
I am going to go out on a short limb and say making marshmallows is relatively easy. But there are several things you need to make creating these melt in your mouth bites of desirable deliciousness a fearless endeavor. A good candy thermometer, a heavy bottomed saucepan, and a larger sized standing mixer fitted with a whisk attachment will definitely make your marshmallow making life easier.
Getting your simple syrup to a temperature of 240 degrees (F) may be one of the most critical steps in the marshmallow making process. And the key to ensuring your simple syrup doesn't become crystallized is to not stir the water, corn syrup, sugar mixture while it is boiling. Just give it one quick stir in the beginning to mix the ingredients together, then 'let it go' until it reaches 240 degrees (F). And this is where a good thermometer and heavy bottomed saucepan comes in handy.
Compared to other marshmallow recipes this one uses a quarter cup (40g) of unflavored gelatin. An amount considerably more than most other recipes including the one I have been using. The gelatin blooms in 3/4 cup of warm water in the base of the standing mixer. The blooming process (5-6 minutes) helps to ensure the gelatin will dissolve evenly (no lumps) when the hot sugar syrup is slowly poured into the mixer. Just before adding the hot sugar syrup, turn your mixer on a low speed to give your gelatin mixture a quick stir.
Once all of the simple syrup is poured into the bowl, increase your mixer speed to medium-high and add in the Kosher salt, vanilla bean paste, and vanilla. Then increase the speed to high and whip the mixture until it is thick, shiny, and has the texture of a thick marshmallow fluff. Additionally the temperature of the mixing bowl will be barely warm. This process could take anywhere from 9-12 minutes.
You can prepare your 9"x12" or 9"x13" pan before you start making the marshmallows (would highly recommend) or while the marshmallows are beating. Because once your mixture has reached the right consistency you will need to work a little quickly. Lining your pan with parchment paper, buttering the paper/sides of the pan, and generously dusting the pan with the confectionary sugar/cornstarch mixture greatly aids in the removal process. Note: You will not use all of your confectionary sugar/cornstarch mixture to dust the bottom of the pan as you will use it to dust the top of the marshmallows and then to toss the cut marshmallows in it.
Have a lightly buttered spatula handy when you scrape out the marshmallow mixture into your prepared pan! This mixture can be a bit sticky. The sugar dusted pan of marshmallows needs to rest (uncovered) at room temperature for at least eight hours or overnight.
I find using a large pair of scissors to cut the marshmallows is much easier than using a sharp, buttered knife. But either cutting option works. Once cut, the marshmallows get tossed in the remaining confectionary sugar/cornstarch mixture. To keep them fresh, wrap your marshmallows in cellophane bags or store in a tightly sealed (tin) container at room temperature. They will be good for anywhere from 2 weeks to one month. Do not store your marshmallows in the refrigerator.
I like cutting my marshmallows into two inch squares for a couple for a reasons. Not only is this is the perfect size for s'mores, it's an impressive finish to a cup of hot chocolate. Additionally, two inch square marshmallows can always be cut into one inch squares if you like smaller marshmallows in your hot chocolate or just to pop in your mouth!
After tasting these fluffy, melt in your mouth, vanilla-y Vanilla Marshmallows I wished I had included them in all of my holiday boxes this year. They will definitely go into every one of next year's boxes. But rather than wait another year, I will definitely make another batch or two after the holidays to create hot cocoa/homemade marshmallow packages to give out after the holidays. How much joy would a warm cup of hot chocolate topped with a luscious marshmallow on a cold winter day bring?
So whether you make these Vanilla Marshmallows before or after the holidays or both before and after the holidays, I hope you just make them. Because at least one thing is certain. Your s'mores will never again be made with store-bought marshmallows.
Recipe
Vanilla Marshmallows
Ingredients
Vanilla Marshmallows
1 1/2 cups warm water, divided in half
1/4 cup (40g) unflavored gelatin powder (about six 1 ounce/28g packets)
2 1/2 cups (500g) granulated sugar
1 cup corn syrup
1 Tablespoon vanilla bean paste (see notes)
2 teaspoons vanilla extract
3/8 teaspoon Kosher salt
Confectionary Sugar/Cornstarch Dusting Powder
1/2 cup (62g) powdered sugar
1/2 cup (56g) cornstarch
Directions
1. In a medium sized bowl, whisk together the ingredients for the dusting powder. Set aside.
2. Line a 9"x12" or 9"x13" pan with 2" high sides with parchment paper. Lightly butter the paper and sides of the pan. Generously dust the pan with some of the dusting powder mixture. Set aside. Note: For Thicker marshmallows, use a 9"x9" pan.
3. In a heavy bottomed saucepan, add in the corn syrup, granulated sugar and 3/4 cup of water. Stir to mix then cook over medium to medium-high heat until the mixture reaches a temperature of 240 degrees (F). This could take anywhere from 6-9 minutes.
4. While the sugar mixture is boiling, add the gelatin powder and 3/4 cup of warm water into the bowl of a standing mixer. Stir only to cover the gelatin and let the gelatin bloom for 5-6 minutes.
5. As soon as the sugar syrup reaches the desired temperature, remove from the heat. Turn the mixer on low to stir up the gelatin and then slowly pour the hot sugar syrup down the sides of the mixing bowl.
6. Increase the mixing speed to medium-high and add in the vanilla bean paste, vanilla, and salt. Once added, increase the speed to high and beat the mixture for 9-12 minutes or until it's fluffy, thick, and shiny. Additionally the bowl will feel only slightly warm.
7. Using a lightly buttered spatula, scrape the mixture into the prepared pan. Smooth out or swirl the top of the marshmallows with an offset spatula.
8. Dust the top of the marshmallows with some of the dusting powder. Reserve the remaining dusting powder to toss the cut marshmallows.
9. Let the marshmallows sit uncovered at room temperature for 8 hours or overnight.
10. Using a large pair of cutting scissors or lightly buttered knife, cut the marshmallows into your desired size(s). I like cutting them into 2" squares. Toss the cut marshmallows in the reserved dusting powder.
11. Store in a tightly sealed tin container or wrap in cellophane bags.
12. Stored well at room temperature, the marshmallows will keep for at least 2 weeks and up to 4 weeks (if they last that long!).
Notes: (1) I used this Vanilla Bean paste from Nielsen-Massey. If you don't have vanilla bean paste, replace 1 Tablespoon of the paste with 1 Tablespoon of vanilla extract. Yes, that means there be will ALOT of vanilla in these marshmallows. (2) This is a slight adaption of the Marshmallow recipe from the cookbook "Little Flower Bakery" by Staci Valentine and Christine Moore.
