Homemade Vanilla Bean Marshmallows – How to make homemade vanilla bean marshmallows. Once you eat a homemade marshmallow it’s hard to go back to the bag.
If you have ever eaten a homemade marshmallow, it is hard to eat one that comes in a plastic bag from the grocery store ever again. They are so soft and chewy and full of vanilla flavor.
I might have indulged in one of those delicacies this evening. I was too lazy to go outside and turn on the grill, so like a good Girl Scout, I came up with an alternate plan for toasting my marshmallow. I used my kitchen torch on it, and it was so perfect, that I might never make s’mores outside ever again.
The other day, I was late to teach my class (what else is new?), and I apologized saying that I was late because I was finishing making these marshmallows. My co-teacher looked at me as if I had 3 heads.
“Why on Earth would you do such a thing? I didn’t even know that you could make a marshmallow”, she replied.
I thought about this for a moment. Why would I make a marshmallow from scratch? Because I can. Sometimes I make things just to see if I can do it. The more challenging the better.
Why You Will Love These Marshmallows //
These marshmallows are incredible, and hand to heart, use these for s’mores, and you will think that you have died and gone to heaven. This is why:
- They are fresher: Homemade marshmallows are made from scratch, so they are fresher and more delicious than store-bought marshmallows, which can be stale and lacking in flavor.
- You can make these in any flavor: But the vanilla bean is my favorite. There is something almost sexy about seeing teeny, black flecks of vanilla bean in all of that pure white goodness.
- They are healthier: Homemade marshmallows are generally healthier than store-bought marshmallows, as you can use natural sweeteners, such as honey or maple syrup, instead of processed sugar. You can also use healthier ingredients, such as coconut milk or almond milk, to make the marshmallows.
- They are fun to make: Making marshmallows at home is a fun and rewarding experience. It’s a great way to spend time in the kitchen, and it can be a fun activity to do with kids. Plus, the satisfaction of creating something delicious from scratch is hard to beat.
Homemade Vanilla Bean Marshmallows Ingredients //
- 3 packets of unflavored gelatin
- 1 cup water
- 1 1/2 cups sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 1 vanilla bean (seeded)
How to Make // The Steps
Step 1: Pour 1/2 cup of water into a small bowl. Sprinkle the packages of gelatin over the water. Give it a whisk. Let the mixture sit while you make the sugar syrup.
Step 2: Combine the sugar, corn syrup, salt, and 1/2 cup of water in a saucepan. Cook over medium heat, do not stir this mixture.
Step 3: Once the sugar dissolves, raise the heat to medium-high and cook until a candy thermometer reaches 240 degrees.
Step 4: Put the gelatin mixture and the scraped vanilla seeds into the bowl of a stand mixer using the whisk attachment.
Step 5: Slowly pour the sugar mixture into the mixer while on low speed.
Step 6: Whip on high speed for 10 to 15 minutes. It will have gained volume and turned bright white. Add the vanilla.
Step 7: This is the most important thing to remember, dust the bottom of a 9×13 pan with powdered sugar. Be very generous with the sugar, or you will never get the marshmallow out of the pan. Trust me on this one. Pour the marshmallow out and smooth.
Step 8: Let the pan sit out, uncovered, overnight.
Step 9: The next day, cut it out using a sharp knife, or cookie cutters. Dip the cookie cutters into powdered sugar so that you can get them out. Also, dust the marshmallows again (especially the sides) so they do not stick together.
These are amazing in a cup of hot chocolate.
Or just plain
How to Store Homemade Marshmallows
These homemade marshmallows have no conservatives so you need to be careful when storing them to ensure they stay fresh for as long as possible. Here are some easy guidelines to store them:
- At room temperature: they will keep for about 1 week at room temperature in an airtight container.
- In the refrigerator: they will keep for up to 3 weeks in the refrigerator in an airtight container.
- In the freezer: they will keep for about 3 months in the freezer. Place the marshmallows in an airtight container to prevent them from drying out.
Tips And Tricks to Make Perfect Homemade Marshmallows
Making perfect marshmallows isn’t complicated but you are almost guaranteed to be successful if you follow those simple tricks:
- Use the right ingredients: I would say this is true for any recipe but make sure to use high-quality ingredients, it always leads to significantly better results.
- Use homemade syrup: To make the marshmallows, you will need to use a sugar syrup. And the good news is that you can make it yourself by heating the sugar, corn syrup, and water in a saucepan over medium heat. Make sure to stir the mixture constantly, and use a candy thermometer to monitor the temperature. The syrup is ready when it reached 240 F.
- Soften the gelatin: The gelatin needs to sit for a few minutes in a bowl with water, and then be microwaved for a few seconds to melt. You can do that while the syrup is cooking.
- Don‘t rush when mixing the ingredients: You will need at least 10 minutes in a mixer on high speed.
- Dust marshmallows with sugar: After cutting them, make sure to dust the marshmallows (especially the sides) so they don’t stick together.
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Tuesday 23rd of November 2021
[…] out this post for vanilla bean marshmallows which include step-by-step […]
Wednesday 23rd of May 2012
Yum.....must try this thanks for the recipe
Thursday 24th of May 2012
you are very welcome.
Thursday 17th of May 2012
How many gram in 3 pakages gelatin? Thanks! (I just have gelatin poweder)
Friday 18th of May 2012
I think that a packet has about 2 1/2-3 Tablespoons. I don't use grams, so I am not sure what the conversion is.
Tuesday 20th of March 2012
I'd love to try this recipe for "peeps" and I was hoping you could give me an estimate of the thickness of the sheet. I have mini cookie cutters for making the shapes, but they're not very deep. I'd love to know whether I need to use a half sheet instead of a 9x13 before I pour it into the pan. Thanks!
Tuesday 27th of March 2012
You can spread this out as thinly as you would like. I'd use a half sheet pan.
Lisa @ Snappy Gourmet
Saturday 17th of March 2012
I love homemade marshmallows! These look great!
Sunday 18th of March 2012