Honey Vanilla Bean Marshmallows

I think that we have already established my love and devotion for homemade marshmallows, so we probably need not overdo it.   The honey flavor comes through in these marshmallows, as does that luscious vanilla bean flavor.  Toasting or melting these marshmallows before eating them would bring out those flavors even more (my hungry puppies gave them high marks).  You can find the original recipe here.  Just let me say that these are quite possibly my favorite marshmallows ever.  So far.  We'll have to see what the future holds.  


Honey Vanilla Bean Marshmallows


1 cup cold water, divided
3 1/4-ounce packages unflavored gelatin
1 1/2 cups sugar
1/4 cup honey
2/3 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
1 vanilla bean, seeds scraped out and reserved
1/4 cup cornstarch
1/4 cup powdered sugar


In a small bowl, whisk together the cornstarch and powdered sugar.  Spray a 9x13 pan with cooking spray, and then coat with the cornstarch mixture.  Set both aside.  Pour 1/2 cup of the cold water into the bowl of a stand mixer with a whisk attachment.  Sprinkle the gelatin over the water and let it sit while you prepare the sugar syrup.


In a medium saucepan over medium-high heat, bring sugar, honey, corn syrup, salt, and the remaining cold water to a boil, stirring to dissolve the sugar.  Continue to boil the syrup until it reaches 240F on a candy or instant read thermometer.  When the sugar syrup reaches 240F, turn the mixer to low speed and carefully stream the sugar syrup down the side of the bowl into the gelatin mixture (while the mixer is running).  Once you have added all of the sugar syrup, increase the mixer speed to high and beat for 8 minutes.  The mixture will be thick, white, and fluffy.  Add the vanilla extract and vanilla bean paste, and continue beating for 2 more minutes.


Spread the marshmallow  mixture into the prepared pan, and spread evenly with a clean wet (or lightly greased) spatula.  Sprinkle more of the cornstarch mixture over entire surface of the marshmallow and let sit at room temperature for at least 4 hours, or overnight.  When the marshmallow is set, turn it out onto a large cutting board.  Using a pizza cutter, slice the marshmallows into cubes, and toss the cubes in the cornstarch mixture.  Store the marshmallows in an airtight container for up to a week, or you may freeze the marshmallows for a slightly longer shelf life (if they last that long).


Enjoy!  -Cardamommy