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.
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Vanilla Bean Easter Marshmallows
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
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