These are the BEST marshmallows I’ve ever had… if I must say so myself! I had to stop myself from eating them. They are so light and fluffy.
I have wanted to make marshmallows for a long time. But the other day when I saw some Peeps at the market, I immediately wanted to make my own “peeps”. So here are my homemade Bunnys. I only made a few bunnies and the rest of the marshmallows I cubed.
I put vanilla bean in the marshmallows and the flavor is really incredible. In the future I will definitely experiment around. I think a great combo would be mint marshmallows covered with dark chocolate, but the combination possibilities are endless.
If you haven’t made marshmallows before they are easy and really worth the small effort. I enjoyed the warm marshmallow fluff before it was refrigerated. Yes, I had a spoonful of that. Well, I had to sample it. 😉
If it weren’t 80+ degrees today I would try one on top of some steaming hot chocolate. Oh well, guess that leaves me no choice but to try these in S’Mores tonight!
Homemade Vanilla Bean Marshmallows
Makes about 50 marshmallows
1 cup confectioners’ sugar
1 cup cold water, divided
4 envelopes unflavored gelatin (2 tablespoons and 2 1/2 teaspoons)
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites
1 Tablespoon pure vanilla extract
1 Vanilla bean, scraped
Optional: You can add a different extract, or food coloring for tint)
Oil the bottom and sides of a 13” x 9” x 2” metal baking pan and dust completely with confectioners’ sugar.
In the bowl of a standing electric mixer add ½ cup cold water and gelatin. Let soften.
Meanwhile, in a large heavy saucepan cook sugar, corn syrup, ½ cup water, and salt over low heat. Stir to dissolve sugar. Turn the heat to medium and bring to a boil. Continue to boil mixture until candy thermometer reaches 240°F. This takes about 10 minutes, so you may want to attach the thermometer to the pan. Once the temperature is reached remove from heat and pour into gelatin mixture. Stir until gelatin is dissolved.
Beat on high speed until thick and white. It will be about doubled in size (about 10 minutes).
Meanwhile, in a separate small bowl beat egg whites until they hold stiff peaks. Add in the vanilla and vanilla bean. Mix together.
Add the egg white mixture into sugar mixture just until combined. Pour evenly into prepared baking pan (wow – it’s sticky) and sift some confectioners sugar evenly to cover top. Place in the refrigerator, uncovered, for about 3 hours, or until firm.
Once firm – run a thin spatula or knife around the edges of pan. Tilt pan and begin to work the marshmallow out of the pan at the corners. Place cutting board on top of pan and invert pan. Lift pan and loosen continue to loosen marshmallow and place onto cutting board.
Get out a sharp knife and cut the marshmallow into the desired size and shape you’d like. Dust all sides of the marshmallows with sifted confectioners sugar to remove any stickiness. Shake off excess confectioners sugar. Store in an airtight container in a cool area.