Homemade Honey Vanilla Marshmallows Recipes

HEALTHIER HONEY VANILLA MARSHMALLOWS

Steps:

• The size pan you use will determine how thick your marshmallows are. An 8-9″ square pan will yield medium sized squares, like in the pictures above. I like to line my baking dish with parchment paper to make it easier to remove from the pan, but a well greased pan coated with potato or arrowroot starch will work also. Prepare your pan by greasing or lining with parchment paper and dust with your starch. Set aside until needed.
• In a large bowl or bowl of a stand mixer fitted with the whisk attachment, combine 1/2 cup water, vanilla, and gelatin powder. Let gelatin bloom while you cook your syrup mixture.
• In a medium sized saucepan, add remaining 1/2 cup water, syrup, honey, and salt. Turn heat to medium-high and allow mixture to come to a boil. Reduce heat to med and let the syrup continue to bubble and cook for 5-10 minutes. Do not stir the syrup, just let it cook. Using a candy thermometer, heat sugar mixture up to the "soft ball" stage, which is 235-240 degrees Fahrenheit. When it gets to the correct temperature, immediately remove the saucepan from the heat.
• Turn your mixer on low and slowly pour the hot syrup into the gelatin while mixing. Once all of the syrup is combined into the gelatin, turn the mixer to high and beat the mixture till fluffy, anywhere from 6-10 minutes (times may vary) Be careful not to over-mix or the marshmallow will begin to form in the bowl.
• Once the mixture has thickened and is smooth and fluffy (like marshmallow creme) pour into prepared pan and smooth the top. You'll have to work quickly because the marshmallow can begin to set fairly fast. Don't bother scraping every last bit from the bowl, chances are it has already firmed up.
• Allow to sit uncovered for a few hours, until set. If you cover, use cheesecloth, a piece of loose parchment paper, or something that won't trap moisture. These need air to stay dry. Remove from the pan and cut into any size squares you prefer, generously dusting with potato starch to avoid sticking. I recommend storing in a jar with a loose lid, a treat box, or other container which is not sealed tightly. Using ziplock baggies or airtight plastic containers could trap moisture and make the marshmallows wet and soggy. They should last for at least 4-5 days at room temperature.
• I used cookie cutters to cut out some shapes. I had a bunch of leftover scrap pieces that I didn't know what to do with. I placed them in a microwavable bowl and microwaved them for 20-30 seconds, (JUST until melted) stirred it up and poured it back into a clean, greased and parchment lined pan and let them "re-set." They were as good as new and I was able to cut out more shapes! No more ugly scrap pieces, yay! I would only do this with the same scraps once. If you reheat too many times it may turn hard and rubbery. Hope this tip helps!

HOMEMADE HONEY VANILLA MARSHMALLOWS

Steps:

• Coat a 9x13 pan with cooking spray and generously dust with powdered sugar, set aside
• In a bowl of a stand mixer combine the gelatin with 1/2 cup of the cold water and have the whisk attachment in place.
• In a high sided sauce pan, 4-6qt size, combine the other 1/2 c of water, the sugar, honey and salt.
• Stir to combine and clip on a candy thermometer to the side
• Over medium heat stir until the sugar dissolves, then let heat until the mixture reaches 240 deg F, watching carefully so it doesn't boil over
• Once the mixture almost reaches 240 deg F, start the mixer on low to break up the gelatin and once the sugar syrup is at 240 remove from heat and slowly pour into the mixer, careful not to splatter
• Once all the honey syrup is in, slowly raise the speed to high and whip until the mixture is very thick and white and the mixer bowl is lukewarm to the touch, about 12 minutes
• Add in the vanilla extract and whip 1-2 min more
• Quickly spread the marshmallow into the prepared pan, using a greased silicon spatula.
• It is sticky so try to scrape the sides of the mixing bowl and whisk as well as you can, and smooth out the mixture in the pan so it is even.
• Generously dust with powdered sugar again and let dry out at least 4 hours to over night.
• Once they are dry take the slab of marshmallow out of the pan onto a cutting board.
• Using a greased knife or pizza cutter, slice the slab into strips then squares, dusting the cut parts with more powdered sugar.
• Marshmallows will keep up to two weeks in an air tight container at room temp.
• They also keep well in the freezer

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:

• Pour 3/4 cup/180 milliliters cold water into the bowl of a stand mixer. Sprinkle the gelatin on top, and set aside until the gelatin has absorbed the liquid and expanded, 5 to 8 minutes, stirring after 3 minutes.
• Meanwhile, add the granulated sugar, corn syrup and the remaining 3/4 cup/180 milliliters water to a medium saucepan; bring to a boil over medium-high heat. Clip a candy thermometer to the pan or have an instant-read thermometer at hand. Boil until the syrup reaches 240 degrees, 5 to 6 minutes, then remove the pan from the heat.
• Fit the mixer with the whisk attachment, turn to low and slowly add the syrup, pouring it down the sides of the bowl. Add the extract and the vanilla-bean seeds (or extra extract). When the syrup is fully incorporated, gradually increase the mixer speed to high, and whip until the mixture is thick and cooled to room temperature, about 12 minutes.
• While the marshmallow mixture is whipping, coat a 9-by-13-inch baking pan with nonstick spray. Combine the cornstarch and confectioners' sugar in a medium bowl, then generously dust the inside of the pan with some of the cornstarch mixture. (It's important that the bottom of the pan be very well covered.)
• Coat a plastic bowl scraper and your hand with nonstick spray. Scrape the marshmallow mixture into the pan. Use the flat side of the scraper to get the mixture into the corners of the pan and to even out the surface. Sift some of the cornstarch mixture over the top. Cover the pan with plastic wrap, and let rest for at least 4 hours before cutting.
• Cut the marshmallows: Dust a chef's knife with some of the cornstarch mixture; dust a piece of parchment paper, too. Run the knife around the edges of the pan to loosen the marshmallow mixture, then turn it out onto the parchment. Cut the slab into 1 1/2-inch squares. Dust all sides of the marshmallows with the cornstarch mixture by dropping a few marshmallows at a time into the bowl, tossing them around and then tossing each one from hand to hand to shake off the excess. Store in an airtight container for up to 2 weeks.

HOMEMADE VANILLA MARSHMALLOWS

Steps:

• Generously dust a 13x9-in. pan with confectioners' sugar. In a large bowl, sprinkle gelatin over 3/4 cup cold water., In a large heavy saucepan, combine sugar, salt and remaining water. Bring to a boil over medium heat, stirring occasionally. Cook, covered, 3 minutes. Uncover; cook, without stirring, over medium-high heat until a candy thermometer reads 248° (firm-ball stage). Slowly add to gelatin mixture, beating on low speed until incorporated. Add vanilla; beat on medium until thick and doubled in volume, about 10 minutes., Spread into prepared pan. Let stand, covered, at room temperature 6 hours or overnight., Using a knife coated with cooking spray, cut into 1-in. squares. Roll in coconut, pecans or additional confectioners' sugar. Store in airtight containers in a cool, dry place.

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.