Now, if you're wanting to read the hot chocolate post... well not yet. That post will be up tomorrow and it will completely be worth the wait, trust me. This post is all about Vanilla Bean Marshmallows. If you look at the pic above close enough you'll see the little black specs buried in there tight like ticks on a hound dog. Sure, you can replace them if you want with vanilla extract and this is still a damn serviceable marshmallow recipe. But why? Yeah, there ya go, grab that vanilla bean. Now, I could write up an extended post on what to look for in a vanilla bean, but if you want to learn about them go study with the master.
I have to admit something here though. One of the things I always consider about the "make it yourself vs buy it" debate is how hard is the home made version to make? Well these babies are a bit of work, I won't lie. And messy, very messy. In semi-liquid form the nacent marshmallow creme has GOT to be the single goopiest, stickiest substance on earth. I think there's still some on the ceiling fan and it won't come off so stop asking about it. Seriously.
But are they worth it? Oh hell yes. These ended up tasting exactly like store-bought but with a major vanilla punch and so fresh... oh my lord the freshness. Your teeth will bite through the dusty, sugary shell on the outside and the almost-liquid centers will spread out through your mouth.... damn I need to grab another one. Be right back...
Mmmmmm.... marshmallows. Honestly, my head is buzzing from the sugar rush. So, you ready to learn how to master these babies? Oh yeah, I thought you were. But before we dive in, I want to thank Smitten Kitchen for the inspiration here. Their recipe was the basis for these sugary treats.
Ingredients:
- 2 vanilla beans, split and scraped
- 2 egg whites
- 1 cup cold water
- 2 cups granulated sugar
- 1/2 cup corn syrup
- 1/4 tsp salt
- 4 envelopes unflavored gelatin
- Approx 1 cup powdered sugar for dusting
Five simple steps to these:
1Whisk egg whites until they hold a stiff peak. Put off to the side in the fridge to hold.
2Cook granulated sugar, corn syrup, salt and 1/2 cup of water over medium-low heat until it reaches 240deg with a candy thermometer. When close to 240, add in vanilla bean scraping and whisk lightly.
3When candy reaches 240, mix gelatin and the remaining 1/2 cup cold water in the bowl of your stand mixer. Pour in candy and whisk on medium-high until the mixture is snow-white and has tripled in volume, this might take up to 10 minutes.
4Add in egg whites and mix until smooth.
5Grease a cookie sheet and spread powdered sugar over the entire surface of the sheet. Pour out the marshmallow mixture, spread evenly and sift more powdered sugar on top. Cool in fridge for 1 hour then cut into bite sized pieces and dust with more powdered sugar.
This recipe makes a LOT of bite-sized marshmallows. They can store in an airtight container for up to 1 week if you keep them dry and away from moisture.
ProTip: Do not let the water sit with the gelatin for longer than necessary. It will setup and get nasty. Honestly, it looked like a third-world implant gone bad. Very bad.
ProTip 2: Cut these using a lightly greased pizza cutter, then put into a container with a bit more powdered sugar. Cover the container and shake to coat the marshmallows evenly with the sugar, this keeps them from sticking.
I have to admit, these are probably one of the top ten most amazing things I've ever baked up. The effect when someone bites into one is magical. Oh, and instead of (or alongside) the vanilla bean, feel free to add a little chocolate, strawberry or other candy flavoring and even coloring if you so desire. The sky is the limit!
Enjoy!
