Ingredients
Method
- Spray a 9x13-inch glass or ceramic baking pan with cooking spray. Mix powdered sugar and cornstarch, then dust the pan generously, reserving some.
- In a stand mixer bowl, add gelatin and "⅔ cup cold water". Mix for 30 seconds, then let bloom for 20 minutes.
- In a saucepan, whisk sugar, salt, and remaining 1 cup water. Bring to a boil and cook until 240°F (about 15 minutes).
- With the mixer on low, slowly pour the hot sugar mixture into the gelatin. Increase speed to medium-high and beat for 10 minutes until thick and fluffy.
- Beat in egg whites for 5 minutes, then mix in vanilla extract and vanilla bean seeds.
- Pour marshmallow into the prepared pan and smooth. Let sit uncovered at room temperature for at least 8 hours.
- Once firm, prepare a parchment-lined surface dusted with the reserved cornstarch/sugar mixture.
- Use a sharp knife to loosen edges, then turn the marshmallow out onto the prepared surface.
Notes
- Use a candy thermometer! Reaching exactly 240°F (115°C) is crucial for the sugar syrup to ensure proper marshmallow setting. Too low, they'll be runny; too high, they'll be hard. - Don't overmix the egg whites. You want soft peaks, not stiff, dry meringue, to keep the marshmallows airy and not rubbery.
- For clean cuts, lightly grease your knife with cooking spray before slicing the marshmallows. This prevents sticking and gives you neat edges.
- Store homemade marshmallows in an airtight container at room temperature for up to 2 weeks, layered with extra powdered sugar/cornstarch to prevent sticking. They can also be frozen for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For clean cuts, lightly grease your knife with cooking spray before slicing the marshmallows. This prevents sticking and gives you neat edges.
- Store homemade marshmallows in an airtight container at room temperature for up to 2 weeks, layered with extra powdered sugar/cornstarch to prevent sticking. They can also be frozen for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.