Best 4 Vanilla Marshmallows Recipes

HOMEMADE VANILLA MARSHMALLOWS

Steps:

• Grease a 9x13-inch baking pan with cooking spray. Line with parchment paper, leaving an overhang on all 4 sides. Coat parchment paper with 1/4 cup confectioners' sugar.
• Combine 1/2 cup water and gelatin in the bowl of a stand mixer fitted with the paddle attachment; let stand until gelatin softens, about 5 minutes.
• Combine remaining 1/2 cup water, sugar, corn syrup, and salt in a saucepan. Bring to a boil, stirring constantly. Clip a candy thermometer to the side of the saucepan. Cook syrup over medium-high heat, stirring occasionally, until it registers 238 degrees F (114 degrees C) on the thermometer, 5 to 10 minutes.
• Turn the stand mixer on low speed; pour half of the sugar syrup into the softened gelatin. Increase speed to medium and pour in remaining syrup. Increase speed to high and beat until marshmallow mixture is thick and creamy, 10 to 15 minutes. Beat in vanilla extract.
• Scrape marshmallow mixture into the prepared pan and spread it to the edges. Smooth the top with a rubber spatula. Sprinkle 1/4 cup confectioners' on top. Let stand until firm and dry, 8 hours to overnight.
• Lift marshmallow mixture out of the pan using the overhanging parchment. Transfer to a cutting board. Make a single cut through the center. Make 8 cuts evenly along the length and width to form 64 rectangles. Dip cut sides in remaining confectioners' sugar to prevent sticking.
• Layer marshmallows in an airtight container, covering each layer with parchment paper or plastic wrap.

VANILLA MARSHMALLOWS

Steps:

• Lightly spray a 9-by-9-inch baking pan with cooking spray. Line pan with plastic wrap, leaving a 2-inch overhang on all sides; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Add salt and continue mixing for 12 minutes.
• Add vanilla extract and vanilla bean seeds; mix until well combined. Spray a rubber spatula or your hands with cooking spray. Spread gelatin mixture evenly into pan using prepared spatula or your hands. Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of marshmallows. Let stand for 2 hours.
• Carefully remove marshmallows from pan. Remove all plastic wrap and discard. Cut marshmallows into 2-inch squares using a sprayed sharp knife. Place confectioners' sugar in a large bowl. Working in batches, add marshmallows to bowl and toss to coat.

VEGAN VANILLA MARSHMALLOWS

Steps:

• Lightly coat an 8-by-8-inch baking pan with cooking spray.
• MAKE THE FLUFF: In the bowl of a stand mixer, whisk together all ingredients until smooth. Put the bowl on the mixer and fit it with the whisk attachment. Beat the fluff on high speed until it triples in volume and forms firm peaks, about 7 to 8 minutes (it will resemble softly whipped cream). Stop the mixer.
• PLACE THE SUGAR, Genutine, corn syrup, water, and salt in a food processor and process for 1 minute. Pour the syrup into a large saucepan and stir gently over high heat. Boil for 8 minutes, stirring often. The syrup will thicken, forming bubbles almost 1 inch in diameter; you should see flashes of the bottom of the pan as you stir. Stir in the vanilla.
• RESTART THE MIXER on medium speed. Quickly scrape the syrup into the mixer bowl all at once and immediately increase the speed to high. Beat for 7 to 9 minutes on high speed; the candy will turn opaque white and fluffy, and nearly fill the bowl. Scrape it into the prepared pan. Place a large sheet of parchment paper spritzed with cooking spray on top and use both hands to smooth the marshmallow evenly into the corners. Let set at room temperature for another 4 to 6 hours.
• Remove parchment and use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut into pieces and dip the sticky edges in more coating, patting off the excess.

PEPPERMINT VANILLA SWIRL MARSHMALLOWS

Steps:

• 1. Line a 9x9 inch baking pan with plastic wrap and spray with nonstick cooking spray.
• 2. In a large mixing bowl (or in your stand mixer bowl), sprinkle the gelatin over 1/2 cup cold water and allow it to dissolve for about 5-10 minutes.
• 3. In a small saucepan, mix sugar, corn syrup and 1/4 cup water. Bring the mixture to a HARD boil and cook for one minute (you don't need a candy thermometer but be sure you get a rolling boil). Stir frequently.
• 4. Pour the boiling syrup on top of the gelatin and whisk on high. If you have one, a stand mixer will make this job much easier.
• 5. Add the salt and whisk on high for about 10-12 minutes or until mixture looks like soft meringue.
• 6. At the end of the mixing, add the vanilla and peppermint extract. Pour half of the marshmallow mixture into the pan, then swirl around a few drops of red food coloring (if making peppermint marshmallows). Pour the rest of the mixture on top, then swirl in a little more food coloring. Allow the marshmallows to set at least 2-3 hours until firm.
• 7. Lift the plastic wrap to remove from pan. Combine powdered sugar and cornstarch. Dip a knife or kitchen shears in powdered sugar mixture between each cut. Cut into whatever sized cubes you would like.
• 8. Toss each marshmallow in the powdered sugar mixture. Store in a bowl or container that isn't completely sealed (so they don't get sticky/soggy). To coat some or all with chocolate, melt about 1/2 cup chocolate chips (semi-sweet, or your choice) along with a few drops of vegetable oil in microwave, stirring every 30 seconds until melted. Dip freshly cut marshmallows either half or completely coated and place on cookie sheet covered with a light coating of nonstick cooking spray. Sprinkle topping of choice while still wet. With the peppermint flavored marshmallows, crushed candy canes or peppermint candies are wonderful! You can leave out the peppermint extract and make vanilla flavored marshmallows which can be dipped. Sprinkle nuts and/or coconut on top, if desired.