This is the last recipe from my cookie boxes! And just in time, honestly – I’m finally back to the point where I miss baking and want to try to make something fun again. Maybe some mini Bundt cakes? Gruyere thyme crackers? The peanut butter miso cookies I’ve been meaning to make for months? The possibilities are endless!
These may seem like a weird concept (buttered marshmallows), but hear me out. I made marshmallows before, and became obsessed with homemade marshmallows. These ones are a bit different. Less gelatin, no cornstarch, more vanilla, and butter. The result is a unique flavor that melts wonderfully in hot chocolate or holds its shape nicely while roasted. Not that I’ve roasted them, but they felt like they’d do well in that scenario.
Start by mixing the gelatin with 1/2 cup of cool water and vanilla extract in a small bowl. Split the vanilla bean and scrape the seeds on top, without mixing. Set aside.
In a 3 quart pot, combine the remaining 1/2 cup water, corn syrup, sugar and salt over medium heat. Stir with a fork until bubbling. Increase heat to medium high and cook, without stirring, until 250°F (about 5 minutes).
Pour the mixture into the bowl of a stand mixer and allow to cool to exactly 212°F. Add the gelatin and beat with the whisk attachment on low speed until gelatin melts. Then increase speed to medium high and whip until thick and white and about tripled in volume, which will take around 10 minutes.
Add the melted butter and beat for a few seconds to combine. Scrape the mixture into a 9×12 pan sprayed with cooking spray and use an offset spatula to spread until even. Cover with foil and refrigerate until firm (2 hours) or leave at room temperature overnight.
When ready to cut the marshmallows, start by sifting some powdered sugar over the top. Use organic powdered sugar for this – it’s a different consistency that is actually helpful in this context.
Turn the mixture out onto a cutting board and rub powdered sugar all over it. Cut into strips and then cubes, and tumble the cubes, a couple at a time, in a large bowl with the remaining powdered sugar.
These keep very well in a plastic bag at room temperature, and will stay good for a number of weeks.
I ate them as snacks by themselves, or in hot chocolate for a treat.
- 3 envelopes unflavored gelatin
- 1/2 cup cool water
- 1 1/2 teaspoons vanilla extract
- 1 vanilla bean, cut lengthwise and scraped
- 1/2 cup water (for sugar syrup)
- 1/3 cup plus 2 tablespoons (5 ounces) light corn syrup
- 1 3/4 cups (12 ounces) sugar
- 1/4 teaspoon salt
- 1 tablespoon butter, melted
- 1/3 cup (1 1/2 ounces) organic powdered sugar
- In a small bowl, combine the gelatin, cool 1/2 cup water and vanilla extract. Sprinkle seeds from split vanilla bean over the top.
- In a 3 quart pot, combine 1/2 cup water, corn syrup, sugar and salt over medium heat. Cook, stirring with a fork, until the mixture begins to bubble.
- Increase heat to medium high and continue cooking, without stirring, until mixture reaches 250°F.
- Pour mixture into the bowl of a stand mixer and allow to cool until 212°F.
- Add gelatin to bowl and beat with whisk attachment at low speed until gelatin melts. Increase speed to medium high and continue to beat until thickens, turns white, and triples in size.
- Add melted butter and whisk for a few seconds to combine.
- Scrape mixture into a 9×12 pan sprayed with cooking spray. Use an offset spatula to smooth the top.
- Cover with tin foil and chill for 2 hours or leave at room temperature overnight.
- Sprinkle sifted powdered sugar over the marshmallow. Turn out onto a cutting board and rub powdered sugar into all sides of the marshmallow. Cut into strips, and then into cubes.
- Toss the cubes in a large bowl of the remaining powdered sugar, a few at a time.