Wednesday, June 19, 2013

Easy Vanilla Marshmallows

Wanna eat some clouds?  Problem solved, just make these marshmallows.  They are the closest thing to clouds you will ever eat.  

Dang it, I forgot about cotton candy.  Ok, these marshmallows are the second closest things to clouds you will ever eat.  

I've tried making marshmallows (btw, I keep typing "marshamallows" EVERY TIME) about a year or so ago and they turned out just so-so.  I followed the instructions precisely, candy thermometer and all, but they never quite set and the pan I used was too large so they were a bit thin and floppy.  

If marshmallows should be one thing, it's NOT thin and floppy.

So when I saw this recipe on How Sweet It Is, and NO thermometer was required, I was intrigued!  These are quick to whip up and don't require a million hours of setting time so it seemed like a small risk to have a go at marshmallows again.  

I'm so glad I did because otherwise I wouldn't know what clouds taste like!  These were so unintimidating and easy and I was quite shocked at how quickly they came together.  I'm already dreaming up flavor adaptations or other various toppings and coatings to spice these babies up.  

Do coffee marshmallows sound gross?  I think if someone put a marshmallow in my latte I wouldn't be mad at it.  So it stands to reason that putting coffee in my marshmallow would be equally delicious.  IT STANDS TO REASON I said.  

I think I'm getting off course here.  Like I said, if you like clouds but don't have any cotton candy, then eat these marshmallows.  Or something like that.  

Here's the recipe!  

Easy Vanilla Marshmallows

2 packets of gelatin (I use Knox)
8 tablespoons cold water
1 1/2 cups sugar
1/3 cold water
2 teaspoons vanilla extract
1/4 teaspoon salt

1.  Combine gelatin and 8 tablespoons of cold water in a small bowl.  Stir to combine and set aside.  
2.  Spray an 8x8 inch pan will cooking spray and cover with powdered sugar.  Be sure to cover every inch in powdered sugar.  The marshmallow mixture will be sticky and won't release from the pan unless it's well covered in powdered sugar.  Set aside.  
3.  In a small saucepan, combine remaining cold water and sugar and cook on medium heat, stirring constantly until bubbly and sugar is dissolved (about 3-4 minutes).  Stir in gelatin mixture, stirring until dissolved and bring to a boil.  Once boiling, remove immediately from heat.  
4.  Pour contents into the bowl of an electric stand mixer with a whisk attachment.  Allow to sit briefly to cool slightly.  Add extract and salt and begin beating on medium-high speed for 10-15 minutes or until white, glossy, stiff and thick.  Spread into 8x8 pan and sprinkle with additional powdered sugar.  Allow to sit about 4 hours until slicing (mine were ready to slice even within 2 hours).  To slice, run a knife along the outside of the pan to turn out marshmallows.  Spray a knife or kitchen scissors with cooking spray and slice to desired size.  

Recipe from How Sweet It Is


  1. These look way easier than the marshmallows that I made probably 4 years ago ... they were SO labor intensive! We want to make smores this weekend ... do you think they will hold up to being put over the fire? Thanks so much for this!

    1. I've made marshmallows the labor intensive way before too it was sooooooooo difficult! These are ridiculously easy. As for toasting, I think these actually might mostly just get melty instead of toasted. Still delicious but it wouldn't be like a classic toasted marshmallow.

    2. Thanks for the heads up! I think I will still make them and we'll see what kind of gooey mess they end up making!