Homemade Vanilla Marshmallows Recipe (S'mores)

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Homemade Vanilla Marshmallows (S'mores Part 1)

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27 Aug

Posted in Desserts, Recipes, Snacks, Vanilla Paste by Sarah | 0 comments

Homemade Vanilla Marshmallows (S'mores Part 1)

Part one? This week I would like to do a recipe for homemade s'mores in two parts, so be sure to check back on Thursday for the graham cracker recipe.

Living in beautiful West Michigan has its perks. Great lakes surround us, beautiful scenery abounds, wonderful communities of friendly neighbors and four seasons. Spring, summer, fall and winter -- that time of year when no one can go to the lake, the cabin, or the beach. Summer is a time for Michiganders to soak up the sun in preparation for winter hibernation. Labor Day weekend is usually the last weekend when we are able to go to the lake, the cabin or the beach house. In celebration of these last days of summer I am presenting you with a quintessential summer camping recipe, s'mores!

I love marshmallows, but not the store bought ones! I know they are traditionally what constitutes a s'more, but I think they taste like sugared plastic (even when they are burnt on a stick over an outdoor fire). So, I started making my own. They are super simple to make and taste so much better than the others, especially with the addition of Beanilla Vanilla paste.

Beanilla Vanilla Paste is an in-house proprietary blend of select Bourbon and Tahitian vanillas used to create an equal balance of flavor and aroma. The floral, fruity and cherry-like notes of the Tahitensis variety blend wonderfully with the nutty-chocolate character of the Planifolia type in this rich and wonderful 2-Fold Paste.

(Beanilla Vanilla Paste)

Homemade Vanilla Marshmallows Recipe

Ingredients:

3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
2 tsp. Beanilla Vanilla Paste
Confectioners' sugar, for dusting

Directions:

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 form 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 paste 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 into squares. Dust them with more confectioners' sugar.