Once you taste a fresh marshmallow you will never go back to store-bought made with blue dye.
The first time I made marshmallows was when I was teaching culinary at the high school level and it was during winter break. I had watched one too many Hallmark movies and had a craving for hot chocolate with marshmallows.
The way these melt on top of hot chocolate and for s’mores…OH MY GOSH!
I then taught my students how to make these because I was doing a lesson on mis en place (French for getting all your things together before you prepare a recipe). They couldn’t believe how easy it is to make marshmallows, needless to say, they were pretty happy since I made these special treats for them.
What are the ingredients you need to make marshmallows? Simple egg whites, sugar, corn syrup, vanilla, salt, and gelatin- 6 ingredients to make marshmallows. You can buy gelatin sheets from Amazon
My favorite part in making these marshmallows is when you add the cooked simple syrup into the whipped egg whites, it is too cool to see them transform!
In the recipe, there is a drying time of 4 hours, but after they have rested and firmed up (maybe 30 or so minutes depending on the humidity) I will use them right away for s’mores, especially in the summertime.
Melt in your mouth Homemade Vanilla Bean Marshmallows that are so easy that you will never go back to store bought that have blue dye.
- 8 g sheet gelatin 4-5 silver sheets
- 40 ml water
- 100 grams sugar
- 50 grams light corn syrup
- 2 large egg whites room temperature
- pinch of salt
- 1/2 vanilla bean deseeded
- 70 grams cornstarch
- 70 grams powdered sugar
Gather all ingredients and equipment
Separate and soak the gelatin leaves in about 2 cups ice cold water.
Place the sugar, 40 ml water, and corn syrup in a small saucepan over medium-high heat and cook the syrup till 245ºF.
While the syrup is cooking, in the bowl of a stand mixer whip the egg whites, vanilla bean, and salt until soft peaks. (If the whites reach soft peaks before the syrup is ready, turn the mixer to the lowest setting-just to keep them moving)
Slowly pour the syrup into the whipped egg whites, while the mixer is running on high speed.
Quickly place the softened gelatin sheets and 1 TBSP of the water into the same syrup pan. Using the residual heat to melt the gelatin. Pour the warm gelatin slowly into the whipping egg whites.
Continue to whip for 5 minutes, until the mixture is feels completely cool when you touch the outside of the bowl.
Dust a baking sheet generously and evenly with the marshmallow mix. Spread the marshmallow evenly and sprinkle with more marshmallow mix. Dry for at least 4 hours.
Cut marshmallows into the desired shapes and sizes using a pizza cutter, knife, or scissors brushed with oil so it won't stick.
Sprinkle with marshmallows mix and shake the excess off. Place in airtight container and will hold for one week.
Sift together the cornstarch and powdered sugar and place in an airtight container.