Vanilla Marshmallows

Vanilla Marshmallows

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From: EatingWell Magazine, November/December 2015

You won't believe how much better homemade marshmallows are than traditional store-bought ones until you taste one. They're amazing sandwiched between graham crackers for s'mores or as a topper for hot chocolate. You'll seem like a cooking genius with this easy marshmallow recipe, but rely on the horsepower of a stand mixer to make them—hand mixers typically aren't powerful enough to get the job done.

Ingredients 36 servings

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Original recipe yields 36 servings
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  • 3 envelopes unflavored gelatin (6¾ teaspoons)
  • 1 cup cool water, divided
  • 1½ teaspoons vanilla extract or seeds from 1 vanilla bean
  • 1¾ cups granulated sugar
  • ⅓ cup plus 2 tablespoons light corn syrup
  • ¼ teaspoon kosher salt
  • ⅓ cup packed confectioners’ sugar for dusting

Preparation

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  1. Mix gelatin with ½ cup cool water in a small bowl, then stir in vanilla extract or seeds (no need to fully incorporate the vanilla seeds, if using; they will disperse later on). Set aside.
  2. Combine the remaining ½ cup water, granulated sugar, corn syrup and salt in a medium saucepan. Cook over medium heat, stirring with a fork, until the syrup begins to simmer around the edges, 5 to 8 minutes. Clip a candy thermometer or other heatproof digital thermometer to the pot, making sure it's submerged in the liquid but not touching the bottom of the pot. Increase heat to medium-high and simmer without stirring until the syrup registers 250°F, 5 to 10 minutes more.
  3. Remove from heat and transfer the thermometer to the bowl of a stand mixer. Scrape the hot syrup into the bowl with a heatproof spatula and let cool to 212 degrees , 8 to 10 minutes.
  4. Add the gelatin mixture to the syrup and mix on low speed with the whisk attachment for 1 minute. Increase to medium-high and whip until the fluff is roughly tripled in volume and balled up around the whisk, 8 to 10 minutes.
  5. Lightly coat an 8-inch square baking pan with cooking spray. Scrape and smooth the fluff into the prepared pan. (If the mixture seems sticky, lightly oil or spray a spatula to help you smooth it into the pan.) Refrigerate until firm, about 1 hour. Or cover with foil and refrigerate for up to 3 days.
  6. To cut marshmallows: Sift a bit of confectioners' sugar over the marshmallow, then invert the panful onto a cutting board. Sift more confectioners' sugar over the exposed surface and rub until no longer sticky to the touch. Cut into 36 marshmallows with a chef's knife, wiping the blade clean as needed. Put the remaining confectioners' sugar in a sealable bag and shake a few marshmallows at a time in it until the cut sides are no longer sticky.
  • Make Ahead Tip: Prepare through Step 5 up to 3 days ahead. Store finished marshmallows airtight at room temperature, with wax paper between layers, for up to 2 weeks.
  • Equipment: Candy thermometer

Nutrition information

  • Serving size: 1 marshmallow
  • Per serving: 57 calories; 0 g fat(0 g sat); 0 g fiber; 14 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 14 g sugars; 14 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 1 mg calcium; 0 mg iron; 12 mg sodium; 1 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate

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