Vanilla Bean Easter Marshmallows on parchment paper

Vanilla Bean Easter Marshmallows

Easter treats are officially out on the shelves, from jellybeans to chocolates to egg shaped candies, there are so many to choose from. The one treat that always sticks out to me are Peeps. This time of the year I can’t seem to stay away from them with the sugary coating and the gooey marshmallow. These Vanilla Bean Easter Marshmallows are, dare I say, even better than the store-bought ones. You can even take some creative liberties with the colors and shapes you choose to make.

To make these Vanilla bean Easter Marshmallows you start off with combining the gelatin and water in an electric mixer. Then in a saucepan add the sugar, corn syrup, and water over high heat until the temperature reaches 240°F on a candy thermometer. In the electric mixer beat the gelatin on high speed carefully pour the syrup in and continue to beat for 15 minutes. Once it is white and fluffy add Singing Dog Vanilla Paste in.

Then you let it sit on the sheet pan for 10 to 12 hours. Once cooled you cut shapes into the marshmallow with well-oiled cookie cutters. If you want squares, you can oil a knife and cut desired squares. Then all that is left is dipping the marshmallows into the sugar coating it heavily.

Give this recipe a try this spring season.

Get more gluten-free dessert recipes here.


Vanilla Bean Easter Marshmallows on a wooden table.


 

5 from 1 vote
Vanilla Bean Easter Marshmallows on parchment paper
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Vanilla Bean Easter Marshmallows

Prep Time10 hrs
Cook Time20 mins
Course: Dessert
Cuisine: American
Servings: 15 Marshmallows
Calories: 349kcal
Author: Gluten Free & More

Ingredients

  • Vegetable oil , for greasing the pan
  • 6 envelopes unflavored gelatin
  • 2 ¼ cups water , divided
  • 4 ½ cups granulated sugar
  • 1 ¾ cups light corn syrup
  • ½ teaspoon kosher or fine sea salt
  • 1 tablespoon Singing Dog Vanilla Paste
  • Various colors sanding sugar

Instructions

  • Line a rimmed half sheet pan (13 x 18-inches) with parchment paper and oil the paper.
  • In the bowl of an electric mixer, combine the gelatin with 1 cup water and let sit.
  • Combine granulated sugar, corn syrup, 1¼ cups water, and salt in a heavy saucepan. Bring to a boil over high heat and continue to boil until the syrup reaches a temperature of 240°F on a candy thermometer.
  • Using the whish attachment for the mixer, beat the gelatin at high speed while carefully pouring in the syrup. Continue to beat for 15 minutes. The mixture will be white and fluffy and stiff. Add the vanilla paste and beat until fully incorporated.
  • Using an oiled spatula, scrape the mixture into the prepared pan and smooth the top. Let sit at room temperature 10–12 hours.
  • Lift the marshmallow out of the pan using the parchment paper and cut into shapes with well oiled cookie cutters.
  • Pour the sanding sugars into small plates and dip the marshmallows into the sugar, coating well.

Nutrition

Nutrition Facts
Vanilla Bean Easter Marshmallows
Amount Per Serving
Calories 349 Calories from Fat 3
% Daily Value*
Fat 0.3g0%
Sodium 105mg4%
Potassium 2mg0%
Carbohydrates 91g30%
Sugar 91g101%
Protein 0.3g1%
Calcium 7mg1%
Iron 0.04mg0%
* Percent Daily Values are based on a 2000 calorie diet.

 

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Marshmallow Singingdogvanilla Vanilla
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