Vanilla Marshmallows
Found this recipe on a company website after purchasing a silicone heart-shaped mold.
Found this recipe on a company website after purchasing a silicone heart-shaped mold.
- 1 tablespoon vanilla extract
- 1/2 cup water
- 1/2 cup sugar
- 1/3 cup honey
- candy thermometer
- 1/4 cup confectioners’ sugar
- 3/4 cup cornstarch
- 3 packets (2 1/2 tablespoons) gelatin
- 3/4 cup ice cold water for blooming gelatin
- 3/4 cup corn syrup
- supplies & tools:
- marshmallow pan
- pastry brush
- stand mixer with whip attachment
- offset spatula
- Carbohydrate 18.4392699470751 g
- Cholesterol 0 mg
- Fat 0.0294490625331982 g
- Fiber 0.0340624994333859 g
- Protein 0.0188662500243958 g
- Saturated Fat 0.00104875000251574 g
- Serving Size 1 1 Serving (46g)
- Sodium 1752.80048939649 mg
- Sugar 18.4052074476417 g
- Trans Fat 0.0241900625206426 g
- Calories 72 calories
Step-by-step
- Combine cornstarch and confectioners’ sugar in a medium-sized bowl. Coat the marshmallow pan with a light layer of cooking spray, then generously dust the bottom and sides with the cornstarch/confectioners’ sugar mixture. Set the pan and remaining cornstarch/confectioners’ sugar mixture aside for later use.
- Pour three packets of gelatin and 3/4 cup cold water into your stand mixer bowl. Use a spatula to combine. Set aside.
- Combine sugar, water, honey and corn syrup in medium saucepan. Using a spatula, stir the mixture to combine the ingredients. Cook the sugar mixture on high heat to 245°F. Do not stir the mixture while it is heating. NOTE: the mixture will foam and bubble, this is normal.
- When the sugar mixture reaches 245°F, remove from heat, and pour directly onto the gelatin in the stand mixer bowl. Use a spatula to scrape the sides and mix with the bloomed gelatin.
- Using the whisk attachment whip on high speed until white soft peaks are reached, about 5-7 minutes. Reduce speed to low and add vanilla extract, return to high for 30 seconds.
- Remove the bowl from the mixer and pour the marshmallows into the prepared pan. Use a spatula to spread, smooth and level the marshmallows.
- Lightly dust the top with cornstarch/confectioners’ sugar mixture. Allow the marshmallows to set uncovered at room temperature for at least an hour.
- Before removing the marshmallows, brush off any excess cornstarch/confectioners’ off the top of the marshmallows.
- Remove from pan and cut into desired shapes.
- Roll the cut marshmallows in cornstarch/confectioners’ sugar mixture to prevent the marshmallows from sticking to each other.
Ingredient lists alone cannot convey the chemical transformation that turns granulated sugar, corn syrup, and water into an aerated confection. Achieving the correct density requires exact temperature tracking and specific machinery. Standard hand mixers lack the power and speed necessary to whip high-volume sugar syrup into a stable foam.
- Attach a candy thermometer securely to the side of the saucepan without letting the bulb touch the bottom glass, ensuring accurate reading of the boiling sugar.
- Heat the syrup mixture on high without stirring past 245 degrees Fahrenheit, reaching the firm-ball stage required for structural stability.
- Bloom the gelatin in ice-cold water within the stand mixer bowl for several minutes before pouring the hot syrup over it.
- Dust the finished marshmallows in a 3-to-1 ratio of cornstarch to confectioners' sugar to neutralize tackiness on exposed surfaces.
Precision during the whipping phase prevents crystallization and dense spots. Storing the cut pieces in an airtight container at room temperature preserves their soft interior for up to two weeks.
