Vanilla Bean Marshmallows

Marshmallows always seemed so daunting (and messy!) to me. Sugar syrup, gelatin, blooming? Ain't no body got time for that.

But in reality, it takes almost no time at all and the results are divine (this coming from a girl who doesn't even really like marshmallows). They will be perfect in s'mores while camping this weekend!

Ingredients

Marshmallows: salt, vanilla bean, vanilla extract, gelatin, light corn syrup, water, granulated sugar 

Coating: icing sugar, cornstarch

Sugar syrup.

Pouring the syrup into the bloomed gelatin.

After whipping for ten minutes.

All cut and ready to go.

For the marshmallows:

1 cup cold water, divided

3 packets gelatin

1 1/2 cups granulated sugar

1 cup light corn syrup

1 vanilla bean, split lengthwise (optional)

1/4 tsp. kosher salt

2 tsp. vanilla extract

1/4 cup confectioners' sugar

1/4 cup cornstarch

Place 1/2 cup of the water in the bowl of a stand mixer. Sprinkle the gelatin over the surface to soften. Meanwhile, in a small saucepan with a candy thermometer attached combine the remaining 1/2 cup water, sugar, corn syrup, seeds scraped from the vanilla bean, and salt. Cook over medium heat until the mixture reaches 240 degrees F. When this temperature is reached, immediately remove the saucepan from the heat.

With the whisk attachment on the mixer moving at low speed, slowly add the syrup to the bowl with the gelatin in a drizzle along the side of the bowl. Once all the syrup has been added, increase mixer speed to high and whip for 12-15 minutes, or until the mixer is thick and lukewarm. Blend in the vanilla extract during the final minute.

Combine the confectioners' sugar and cornstarch in a bowl and whisk to blend. Lightly grease a 9 x 13-inch pan. Coat the bottom and sides of the pan with the sugar/cornstarch mixture, reserving the rest. Once the marshmallow mixture is finished whipping, use a lightly greased spatula to spread it into an even layer in the prepared pan. Sprinkle a layer of the sugar mixture over the top to coat lightly. Let stand uncovered for four hours or up to overnight.

Remove the marshmallow slab to a cutting board. Cut into desired shape with a pizza cutter or cookie cutter (dipped into sugar mixture to prevent sticking). Add the marshmallows to a zip-top bag with the remaining sugar mixture (adding more confectioners' sugar if necessary) and shake to coat.

Source: Annies Eats, via Alton Brown

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