Vanilla Marshmallows: Test 1

Vanilla Marshmallows: Test 2

These classical vanilla marshmallows will blow away the store bought version. Light, airy, delicate, and richly vanilla flavored.

  • 1 cup water (divided)
  • 3 packets Knox unflavored gelatin
  • 1½ cups sugar
  • 1 cup light corn syrup
  • ¼ tsp salt
  • 2 tsps vanilla paste
  • ¼ cup corn starch
  • ¼ cup powdered sugar
  1. Before starting, it’s best to prepare the container where the marshmallow will set. I used a quarter sheet pan, sprayed with baking spray and dusted with a mixture of 1/4 cup powdered sugar and 1/4 cup corn starch. You want to dust the pan generously with no bald patches or even thin patches. Marshmallow is very very sticky.

  2. The gelatin and 1/2 cup of water were added to the standing mixer bowl, mixed, and allowed to bloom.

  3. In the meantime, the corn syrup, sugar, salt and the remaining 1/2 cup of water were added to a medium pot set with a candy thermometer over medium high heat.

  4. You do not have to mix the sugars but you can before heating. I found that regardless, as the mixture heats, it all mixes together. The sugar mixture was brought to 240°F.

  5. As my mixture got close to the desired temperature I got the mixer running with a whisk attachment on medium low speed. On my mixer this was roughly speed 3-6 out of 12. Once the temperature is achieved, the sugar was carefully poured down the side of the mixer bowl. Be careful not to have the sugar mixture hit the whisk as it’s spinning by because this will throw it around the bowl instead of getting it into the he gelatin. This is also why I prefer to keep the speed relatively low while I’m pouring the hot sugar in.

  6. Once all the sugar mixture was added, I Increased the speed to medium high, which on my mixer is somewhere in the 8-10 range. Then, I left it to whip for a while.

  7. At this point it was good to add my flavoring. For this recipe I used vanilla but other flavored extracts can be added at this point or gel food coloring if desired.

  8. I let the marshmallow continue to whip until the bowl was only lukewarm. I don’t like to let it cool further because it makes it hard to handle the marshmallow once it starts to set or when it’s whipped too much. This is one of those situations where a little experience helps. You want the marshmallow thick with enough air whipped in but not so thick that it’s hard to spread or it starts to set on you.

  9. When the marshmallow was cool enough to handle and whipped enough to my liking, it was scraped out into he prepared quarter sheet and left uncovered for at least a few hours, though better if overnight.

  10. Finally, the marshmallow was cut using a pizza cutter because it’s easier than using a knife, and generously dusted with more of the corn starch and powdered sugar mixture.

This yielded a very light and delicate marshmallow. I make these every year for the holidays and enjoy it immensely as do all of my relatives and friends. If, for some reason, you’re looking for that store bought texture, feel free to let these treats go stale and you will have a very similar product. (That was definitely a back handed insult to store bough marshmallows)


Parent Notebook


Published by

Tali Apostolico

I'm a baking addict with a history of messing around in a lab. Science, an intense interest in food and flavor, and creative genes! Thus, Exploratory Kitchen was born! A scientific approach to producing delicious and customizable foods with the aim to understand the ingredients and not just follow the recipe.

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