Vanilla Marshmallows Recipes

Steps:

• Pour 3/4 cup/180 milliliters cold water into the bowl of a stand mixer. Sprinkle the gelatin on top, and set aside until the gelatin has absorbed the liquid and expanded, 5 to 8 minutes, stirring after 3 minutes.
• Meanwhile, add the granulated sugar, corn syrup and the remaining 3/4 cup/180 milliliters water to a medium saucepan; bring to a boil over medium-high heat. Clip a candy thermometer to the pan or have an instant-read thermometer at hand. Boil until the syrup reaches 240 degrees, 5 to 6 minutes, then remove the pan from the heat.
• Fit the mixer with the whisk attachment, turn to low and slowly add the syrup, pouring it down the sides of the bowl. Add the extract and the vanilla-bean seeds (or extra extract). When the syrup is fully incorporated, gradually increase the mixer speed to high, and whip until the mixture is thick and cooled to room temperature, about 12 minutes.
• While the marshmallow mixture is whipping, coat a 9-by-13-inch baking pan with nonstick spray. Combine the cornstarch and confectioners' sugar in a medium bowl, then generously dust the inside of the pan with some of the cornstarch mixture. (It's important that the bottom of the pan be very well covered.)
• Coat a plastic bowl scraper and your hand with nonstick spray. Scrape the marshmallow mixture into the pan. Use the flat side of the scraper to get the mixture into the corners of the pan and to even out the surface. Sift some of the cornstarch mixture over the top. Cover the pan with plastic wrap, and let rest for at least 4 hours before cutting.
• Cut the marshmallows: Dust a chef's knife with some of the cornstarch mixture; dust a piece of parchment paper, too. Run the knife around the edges of the pan to loosen the marshmallow mixture, then turn it out onto the parchment. Cut the slab into 1 1/2-inch squares. Dust all sides of the marshmallows with the cornstarch mixture by dropping a few marshmallows at a time into the bowl, tossing them around and then tossing each one from hand to hand to shake off the excess. Store in an airtight container for up to 2 weeks.

Steps:

• Lightly spray a 9-by-9-inch baking pan with cooking spray. Line pan with plastic wrap, leaving a 2-inch overhang on all sides; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Add salt and continue mixing for 12 minutes.
• Add vanilla extract and vanilla bean seeds; mix until well combined. Spray a rubber spatula or your hands with cooking spray. Spread gelatin mixture evenly into pan using prepared spatula or your hands. Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of marshmallows. Let stand for 2 hours.
• Carefully remove marshmallows from pan. Remove all plastic wrap and discard. Cut marshmallows into 2-inch squares using a sprayed sharp knife. Place confectioners' sugar in a large bowl. Working in batches, add marshmallows to bowl and toss to coat.

Steps:

• Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
• Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
• With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
• With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.
• Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.

Steps:

• Whisk the egg whites in a large heat proof bowl using electric beaters. Whisk until soft peaks form then set aside. Put the gelatine in a deep bowl or jug and cover with 200ml cold water to soften.
• Put the caster sugar, liquid glucose and 300ml water in a large, high-sided saucepan. Cook over a medium-high heat until the mixture reaches 130C on a sugar thermometer. Be very careful when you work with hot sugar. Take the pan off the heat then add the gelatine and the water they were soaked in to the hot sugar. Take care or wear oven gloves as the sugar can bubble up and spit. Stir until the gelatine has dissolved then carefully pour the mixture into a heatproof jug.
• Return the beaters to egg whites and whip up further until stiff peaks form. Keep whisking while you slowly pour in the warm syrup in a steady stream. Keep beating the mixture until it is smooth and shiny, then add the vanilla seeds. Continue to use the electric beaters for around 8-10mins or until the mixture is noticeably thicker.
• Line a 25cm x 35cm roasting tin (or any large and deep rectangular dish) with cling film and brush with sunflower oil. Mix the icing sugar and cornflour together then sieve a third of the mixture into the tray to coat the inside. Pour in the marshmallow mixture, level with a spatula and leave to set for 2 hours.
• Spread a large sheet of baking parchment over your surface and sieve another third of the cornflour sugar mix over it. Upturn the set marshmallow onto the dusted sheet and peel away the cling film. Dust with a little more of the cornflour sugar and dust a large sharp knife with it too.
• Cut the marshmallows into small squares approx. 3cm x 3cm sieving a little more cornflour sugar over all cut sides and knife as you go. You may not need all of it but they need to be coated on all sides otherwise they will stick. Serve straightway or keep in an airtight container for up to 2 days, separated with layers of baking parchment.

Steps:

• Grease a 9x13-inch baking pan with cooking spray. Line with parchment paper, leaving an overhang on all 4 sides. Coat parchment paper with 1/4 cup confectioners' sugar.
• Combine 1/2 cup water and gelatin in the bowl of a stand mixer fitted with the paddle attachment; let stand until gelatin softens, about 5 minutes.
• Combine remaining 1/2 cup water, sugar, corn syrup, and salt in a saucepan. Bring to a boil, stirring constantly. Clip a candy thermometer to the side of the saucepan. Cook syrup over medium-high heat, stirring occasionally, until it registers 238 degrees F (114 degrees C) on the thermometer, 5 to 10 minutes.
• Turn the stand mixer on low speed; pour half of the sugar syrup into the softened gelatin. Increase speed to medium and pour in remaining syrup. Increase speed to high and beat until marshmallow mixture is thick and creamy, 10 to 15 minutes. Beat in vanilla extract.
• Scrape marshmallow mixture into the prepared pan and spread it to the edges. Smooth the top with a rubber spatula. Sprinkle 1/4 cup confectioners' on top. Let stand until firm and dry, 8 hours to overnight.
• Lift marshmallow mixture out of the pan using the overhanging parchment. Transfer to a cutting board. Make a single cut through the center. Make 8 cuts evenly along the length and width to form 64 rectangles. Dip cut sides in remaining confectioners' sugar to prevent sticking.
• Layer marshmallows in an airtight container, covering each layer with parchment paper or plastic wrap.

Steps:

• Generously dust a 13x9-in. pan with confectioners' sugar. In a large bowl, sprinkle gelatin over 3/4 cup cold water., In a large heavy saucepan, combine sugar, salt and remaining water. Bring to a boil over medium heat, stirring occasionally. Cook, covered, 3 minutes. Uncover; cook, without stirring, over medium-high heat until a candy thermometer reads 248° (firm-ball stage). Slowly add to gelatin mixture, beating on low speed until incorporated. Add vanilla; beat on medium until thick and doubled in volume, about 10 minutes., Spread into prepared pan. Let stand, covered, at room temperature 6 hours or overnight., Using a knife coated with cooking spray, cut into 1-in. squares. Roll in coconut, pecans or additional confectioners' sugar. Store in airtight containers in a cool, dry place.

Steps:

• Using a small, sharp knife split the vanilla beans lengthwise and scrape the seeds into a small bowl. Reserve the vanilla bean pods. Transfer about one-third of the seeds to a second small bowl and add 1 tablespoon confectioners' sugar. Using a mortar or the back of a spoon, pound and mix together. Add the remaining confectioners' sugar and stir to combine. Cover and let stand at least 1 hour. DO AHEAD: Vanilla sugar can be made ahead and stored, in an airtight container at room temperature, indefinitely.
• Add the bourbon to the remaining vanilla seeds and whisk to disperse the seeds. Set aside.
• Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with the vanilla sugar, knocking out any excess.
• Put 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with water. Let soften while you make the sugar syrup.
• In a heavy 3- to 4-quart saucepan, combine the granulated sugar, corn syrup, salt, and 1/2 cup water. Place over moderate heat and bring to a boil, stirring until the sugar is dissolved. Add the scraped vanilla bean pods to the pot then put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage). Remove the saucepan from the heat and let stand briefly until the bubbles dissipate slightly. Using tongs, carefully remove the vanilla bean pods and discard.
• With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes. Whisk the bourbon-vanilla seed mixture to disperse the seeds, then add to the marshmallow and beat until incorporated.
• Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top. Let stand, uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.
• Dust a cutting board with vanilla sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board. Dust the top with vanilla sugar. Brush a long thin knife or a chef's knife with vegetable oil and dust with vanilla sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For larger marshmallows, cut lengthwise into 6 strips, then crosswise into sixths, to form a total of 36 squares.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess. DO AHEAD: Marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month.

Steps:

• Lightly coat an 8-by-8-inch baking pan with cooking spray.
• MAKE THE FLUFF: In the bowl of a stand mixer, whisk together all ingredients until smooth. Put the bowl on the mixer and fit it with the whisk attachment. Beat the fluff on high speed until it triples in volume and forms firm peaks, about 7 to 8 minutes (it will resemble softly whipped cream). Stop the mixer.
• PLACE THE SUGAR, Genutine, corn syrup, water, and salt in a food processor and process for 1 minute. Pour the syrup into a large saucepan and stir gently over high heat. Boil for 8 minutes, stirring often. The syrup will thicken, forming bubbles almost 1 inch in diameter; you should see flashes of the bottom of the pan as you stir. Stir in the vanilla.
• RESTART THE MIXER on medium speed. Quickly scrape the syrup into the mixer bowl all at once and immediately increase the speed to high. Beat for 7 to 9 minutes on high speed; the candy will turn opaque white and fluffy, and nearly fill the bowl. Scrape it into the prepared pan. Place a large sheet of parchment paper spritzed with cooking spray on top and use both hands to smooth the marshmallow evenly into the corners. Let set at room temperature for another 4 to 6 hours.
• Remove parchment and use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut into pieces and dip the sticky edges in more coating, patting off the excess.