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Vanilla Bean Marshmallows

Soft and fluffy vanilla bean marshmallows that are perfect for putting in your hot chocolate!
Prep Time45 mins
Resting Time2 hrs
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: marshmallow
Servings: 16
Author: Heather Perine

Ingredients

  • 3 1/4-ounce packages unflavored gelatin
  • 1/2 cup cold water
  • 2 cups granulated sugar
  • 2/3 cup light corn syrup
  • 1/4 teaspoon coarse salt
  • 2 teaspoons vanilla bean paste
  • 1/4 confectioners sugar
  • 1/3 cup cornstarch

Instructions

  • Lightly spray a 11x9-inch baking pan with cooking spray. Line pan with plastic wrap, leaving a 2-inch overhang on all sides; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Add salt and continue mixing for 12 minutes.
  • Add vanilla bean paste; mix until well combined. Spray a rubber spatula or your hands with cooking spray. Spread gelatin mixture evenly into pan using prepared spatula or your hands. Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of marshmallows. Let stand for 2 hours.
  • Carefully remove marshmallows from pan. Remove all plastic wrap and discard. Cut marshmallows into 2-inch squares using a sprayed sharp knife. Sift confectioners' sugar and cornstarch in a large bowl. Working in batches, add marshmallows to bowl and toss to coat.

Notes

*If you do not have vanilla bean paste, you can substitute vanilla extract.
*You could use a different sized pan- 13x9 pan or 9x9 pan, just keep in mind it will affect the thickness of the marshmallows.
Adapted from Martha Stewart