Vanilla Marshmallows (with Options Guinness*)

I can’t believe Christmas is a mere 11 days away now. In the spirit of the holidays, I want to share a very, very simple vanilla marshmallow recipe with you. These little fluffy white treats will improve any hot chocolate, or you could even go so far as dipping them in chocolate. I’ve been known to make them with Guinness* which is incredibly decadent. This recipe truly could not be any easier. It’s nearly fool proof. It is the recipe I keep going back to time and time again.

A few things that are necessary for this recipe are the following:

  1. A Candy thermometer
  2. Stand Mixer
  3. Parchment Paper
  4. Cooking Spray

The thermometer will help you closely monitor the sugar base while it’s cooking, the stand mixer will run the 10 minutes you need it to on high without the smoke puffs of death, parchment paper will help you get these sticky guys out of the pan easily, and the cooking spray will insure they come cleanly out of the pan and off the parchment paper.

Vanilla Marshmallows

(parenthesis denotes half recipe amounts)

Stand Mixer Ingredients:

  • 4 Gelatin Envelopes (2 Envelopes)
  • 3/4 cup water ( 1/4 cup plus 2 Tablespoons)*
  • 1 Tablespoon Vanilla Extract (1 1/2  teaspoons)

Heavy bottom sauce pan Ingredients:

  • 3 cups Sugar (1 1/2 cups)
  • 3/4 cups of water (1/4 cup plus 2 Tablespoons)*
  • 1 1/4 cup Corn syrup (1/2 cup plus 2 Tablespoons)
  • 1/2 teaspoon salt (1/4 teaspoon)

Equal parts Cornstarch and Powdered Sugar for dusting all cut edges after the marshmallows set.

1 Large/deep pan 9″ by 13″ (8″ by 8″ for the half batch). I actually use a marshmallow pan for this that can be found here. I have the marshmallow pan that Fat Daddio made a few years back once I realized how insanely simple marshmallows were to make. I decided it was worth investing in the pan.

First, line your pan with parchment paper (overhang is a must here because they are incredibly sticky and if you don’t have it properly lined it’s not going to be a fun experience).  Coat the paper heavily with the cooking spray.

Fit your stand mixer with the whisk attachment (and thank it in advance for the epic job it’s going to do in just a few short minutes). In the mixer bowl, pour in the water and vanilla extract, then sprinkle in the gelatin over the water and allow it to bloom (it will soften).

Next add the sugar, salt, corn syrup, and remaining 3/4 cup of water to the heavy bottom sauce pan.

All set to boil

Without stirring bring to a boil with the lid on. When the mixture is at a boil, uncover and attach your trusty candy thermometer. Continue to cook without stirring until it reaches the soft-ball stage (234°- 240°F).

Attach the Candy Thermometer. This is your BFF!

With the mixer now on at medium speed, pour all the of the hot sugar syrup slowly down the side of the mixer bowl into the bloomed gelatin and water. PLEASE! PLEASE! use extreme caution. Hot sugar can and will burn very severely. Once all the hot sugar syrup has been added, turn your mixer to high.

Set a timer for about 8-10 minutes and whip until the mixture is fluffy and set. Pour the marshmallow mixture into the prepared pan (that should be on a heat safe trivet), and smooth with a well oiled offset spatula.  You will need to work quickly here as the mixture will set faster than you realize. Allow the marshmallows to sit at room temperature for at least 10 hours. I normally pop them into my oven (that is cold and NOT ON) and leave them there until the following day.

See the bumps? This happens if you can’t get the offset spatula across the top fast enough.

Mix equal parts of cornstarch and powdered sugar.

Equal parts Cornstarch and Powdered sugar

You will want to cut your marshmallows on a large cutting board that has been dusted in this mixture.

Sufficiently dust both the cutting board and the top of the marshmallows.

Put the remainder of the mixture into a bowl where you can coat each cut edge with the mixture to keep them from sticking to each other or to you.

Dusting station

Tap off excess and put the marshmallows into an air tight container. They will keep for several weeks or maybe days depending on who is in your house. They are known to disappear!  It makes A TON! Get creative, make some small, make some large, try a well oiled cookie cutter. The options are endless.

Lots of marshmallowy goodness!
All lined up snug as bug!

The best part is topping a loved one’s hot cocoa with them or a lovely addition to a spiked Ibarra hot cocoa.

Ibarra Hot Cocoa with Franny and vanilla Marshmallows

*Guinness – replace the designated water amounts with FLAT Guinness. Trust me on this one. I speak from overflowing experience because I couldn’t wait. This is such a lovely treat. It’s decadent and would be amazing in hot cocoa. The Guinness provides such a rich depth of flavor. It’s complimented by the sweetness. I was inspired to make them because of these marshmallows.  It was with resounding crowd approval mine were far better than theirs. When the crowd speaks, we listen.

I hope if you were reluctant to try making marshmallows, you aren’t anymore. I assure these would make your holiday just a little bit fluffier and sweeter. Sans all the preservatives in those stale store bought ones, you be the judge on the magnificent flavor!

You’ve got the candy thermometer, the lined pan, and a stand mixer. You’ve got this!

Spiked Ibarra hot cocoa with Frangelico and vanilla marshmallows

3 thoughts on “Vanilla Marshmallows (with Options Guinness*)

  1. They look so easy! (Apart from the candy thermometer part…) I will definitely have to try making them soon. I love the square shape too. So rustic and cute. 🙂

    Liked by 1 person

    1. I promise the candy thermometer isn’t that scary. It’s just to insure you get the sugar to the softball candy stage. It makes them perfectly elastic and amazing. I can’t believe it room me so long to make them the first time. But I’ve been making them now for probably 3-4 years. You will never buy marshmallow again once you make these. The taste is superb!

      Liked by 1 person

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