Vanilla Bean Marshmallows


Hi eveyone! Tessa Lindow Huff here from Tessa Lindow Huff Cake Design.  I am currently living part-time in Northern California and part-time in Vancouver, BC, and I have been searching for some new ways to stay warm and toasty over the next couple of months.  Although the holidays have come and gone, we still have some chilly winter months ahead of us! Whether it be for a soothing cup of tea or a bold cup of coffee, I always crave a warm mug of something delicious this time of year.  For me, there’s truly nothing better than cuddling by the fire and hot cocoa to beat these blistering cold months.  I am here today to share one of my favorite ways to spruce up a cup of hot chocolate: Vanilla Bean Marshmallows. You know the itty bitty “marshmallows” that come in a packet of hot chocolate mix?  Well forget ’em.  Once you try these Vanilla Bean Marshmallows, there will be no turning back!


Vanilla Bean Marshmallows

You’ll Need:

  • 4 envelopes of unflavored gelatin
  • 3 cups granulated sugar
  • 1 1/4 cups light corn syrup
  • 1 1/2 cup water, separated
  • 1 vanilla bean
  • 1 1/2 cups confectioners sugar
  1. Generously oil an 8″ X 8″ baking pan with vegetable oil and line with parchment.  Brush parchment with oil, and set aside.
  2. In a saucepan, boil sugar, corn syrup, and 3/4 cups water until the mixture reaches 238 degrees.
  3. In the meantime, put the remaining 3/4 cups water and gelatin in the bowl of an electric stand mixer.  Let soften for 5 minutes.
  4. Once sugar mixture reaches the correct temperature, carefully add it to the gelatin.  With the mixer on low and whisk attached, pour in sugar syrup.  Gradually raise the speed, and continue mixing until very stiff.  Carefully slit the vanilla bean lengthwise, and scrape out the seeds.  Add seeds to mixture.  Spray a spatula with cooking oil and scrape mixture into pan.  Let sit for 3 hours, or until firm.
  5. Place confectioners sugar on a clean work surface and carefully unmold marshmallow.  Spray a sharp knife with cooking oil, and cut into cubes.  Toss the cut marshmallows in the remaining sugar.
  6. Store in an airtight container, place in mug of hot chocolate, or eat by the handful.

If you are anything like me, you probably enjoy dipping cookies in any beverage.  Milk, tea, or coffee, you name it and I will probably search for something sweet to dip in it.  I found this easy recipe for Ginger Spice Cookies that go perfectly with my marshmallows and hot chocolate. Decorate the cookies with Royal Icing for some extra sweetness, and you are good to go!  The cookies aren’t overly sweet and a little on the crunchy side, so they’re perfect for dipping!



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    1. Jaime [5 to 9 Foodies]

      These marshmallows look so delicious — and easy! I must say, I’ve never tried making marshmallows because I have a fear of the thermometer…but I think I should face it and try these. Do you know about how long it will take to get to 238 degrees?
      Thanks for sharing!!!

    2. Pingback: TESSA LINDOW HUFF: cake design | Vanilla Bean Marshmallows

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