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Honey Vanilla Bean Marshmallows

December 7, 2010 by Joy the Baker 211 Comments

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The quickest and easiest way to make a giant mess in the kitchen?

Make marshmallows.

I promise… there will be cornstarch, powdered sugar, hot pans and sticky bowls everywhere.

You might even get lucky and find marshmallow goo in your hair later.

Bonus.

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Despite the mess and the marshmallow hair, I’m pretty stoked.

Have you made marshmallows before?

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They’re so freaking fluffy!

Way more fun and fluffy than the store bought variety.

Next time I make marshmallows… I’m making a pillow sized version.  For my sleeps.  What could go wrong?

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I flavored these little pillows with honey and vanilla bean.

As you can imagine… the vanilla bean is just perfect in fluffy marshmallows.  I also quite enjoy the black specks that fancy vanilla beans provide.

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The honey is a subtle addition but totally delicious.

The honey really comes through when the marshmallows are toasted or melted into hot chocolate.

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Marshmallows are a good idea.  Totally worth the mess.

And the sticky hair.

And the multiple dirty dishes.

And the powdered sugar hard marks on your jeans.

And the cornstarch all over your kitten.

And the sticky coffee table.

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Toasted honey.  That’s nice.

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Honey Vanilla Bean Marshmallows

adapted from Epicurious and Smitten Kitchen

makes about 2 dozen marshmallows

Print this Recipe!

1 cup cold water, divided

3 1/4-ounce packages unflavored gelatin

1 1/2 cups sugar

1/4 cup honey

2/3 cup light corn syrup

1/4 teaspoon salt

2 teaspoons pure vanilla extract

half of a vanilla bean, seeds scraped out and reserved

1/2 cup cornstarch

1/2 cup powdered sugar

In a small bowl, whisk together cornstarch and powdered sugar.  Spray a 9x13x2-inch baking pan with non-stick cooking spray and coat with  the powdered sugar and cornstarch mixture.  Set both aside.

Pour 1/2 cup cold water into the bowl of a stand mixer fit with a whisk attachment.  Pour the three gelatin packs over the cold water and let sit for about 10 minutes.

In a medium saucepan over medium heat, bring sugar, honey, corn syrup, salt and the remaining cold water to a boil.  Stir to dissolve the sugar.  Attach a candy thermometer the the side of the pan and bring mixture up to 240 degrees F.  There’s no need to stir the mixture, just let it get hot hot hot!

When the sugar is heated to 240 degrees F, turn the mixer with the gelatin and water on low speed.  Carefully stream the hot sugar mixture into the bowl and the whisk moves.  Be careful onto to pour into the whisk and spatter the hot sugar all over the sides of the bowl.  Gradually increase the speed of the mixer until you’ve added all of the hot sugar mixture.  Beat on high for several minutes until a thick, fluffy, white marshmallow batter has formed… about 8 minutes.  Pour in the vanilla extract and vanilla bean and beat for another 2 minutes.

Spread the marshmallow mixture into prepared pan and smooth with a clean, wet spatula to prevent sticking.  Top marshmallow with corn starch and powdered sugar mixture and let set and rest for at least 4 hours, or overnight.

When  set, remove marshmallow from the pan and place on a large cutting board coated with cornstarch and powdered sugar,  Use a pizza cutter, coated with non-stick cooking spray to slice marshmallows.  Once sliced, toss the cut marshmallows in the cornstarch and powdered sugar and store in an airtight container for up to one week.

Yummy!

 

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Filed Under: Gluten-Free, Holiday, Recipes, Vanilla

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Reader Interactions

Comments

  1. Shiny Bikes (@BR3NDA)

    July 24, 2015 at 7:16 pm

    “3 1/4-ounce packages unflavored gelatin”

    Is this 3/4 of an ounce?

    or 3 and 1/4 ounces.

    Sorry – i have never used ounces. Do you have a standard 1/4 ounce packet in your country? Or do you mean you have standard 3 1/4 ounce packets??

    Next i need to find out what an ounce is :-S

    Reply
    • joythebaker

      July 27, 2015 at 2:38 pm

      Sorry for the confusion. I the states we have 1/4-ounce packages of gelatin. So total you’ll use 3/4 ounces of gelatin.

      Reply
  2. travis

    October 5, 2012 at 3:21 am

    I just made your recipe very easy. thanks

    Reply
  3. retro sweets

    July 6, 2012 at 12:26 pm

    I love marshmallow, I have never thought of making them myself but I will now! Thsnk you for this,

    Reply
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Trackbacks

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    December 16, 2014 at 10:04 am

    […] we made a gingerbread house from a kit and also made homemade marshmallows using this recipe. They both turned out fun and tasty (not the house as it was foam). Lilly also had her Christmas […]

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    December 18, 2013 at 6:05 am

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    October 30, 2013 at 2:44 pm

    […] For a quick fix, I recommend the Minimalist Baker’s smores inspired hot chocolate with Joy the Baker’s soft, honey vanilla bean marshmallows.  And, if you are really looking for a creative autumn […]

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    October 11, 2013 at 9:21 am

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