Marshmallows are one of those things that are very nostalgic for people. Every time I see a recipe that turns someone into a child again it always seems to have marshmallows in it! I am a huge sucker myself, but I cannot seem to find a brand out there that makes marshmallows without crazy processed sweeteners and stabilizers like corn syrup. After a bunch of research and, of course, trial and error… I have figured out a perfect marshmallow recipe that you won’t feel bad about eating.
This recipe is very much a gourmet version of the well known marshmallow because it has two of my favorite ingredients, honey and vanilla beans. I like to buy the honey raw because it is in it’s purest form. I know vanilla beans are pricey, but they make these sooooo good and it’s worth trying at least once. This recipe can be made with vanilla extract instead, but I would add it in when the marshmallows are being whipped instead of when the honey is boiling like when you add the beans in. These marshmallows have a wonderful floral taste from the honey AND a warm and rich taste from the vanilla. They are SO easy that you will never want a store bought marshmallow again!
- 3 Tablespoons unflavored gelatin
- 1/2 cup room temperature water
- 2 cups honey, I prefer raw/organic
- 1 vanilla bean split and seeds, 2 teaspoons if you are using extract instead
- 1/4 teaspoon salt, I used Kosher
- Sprinkle the gelatin over the water in the same bowl you will be doing your mixing in. Let sit for 5 minutes so that the gelatin is absorbed by the water.
- Spray a 13×9 inch baking pan with cooking spray.
- In a sauce pan whisk together the honey and salt over medium heat.
- Add the vanilla bean and the seeds!
- Turn the heat to medium/high and bring the mixture to 240 degrees using a candy thermometer whisking every so often.
- Once the mixture has reached 240 degrees remove the vanilla bean pod with tongs and very slowly add the honey to the gelatin mixture on low/medium speed.
- Once it is all added, turn the mixture to high and beat for about 10 minutes. The mixture should be light and fluffy. It’s really fun to watch this happen!
- Pour into the prepared baking pan and let set at room temperature, overnight, uncovered. This is the hard part…. you cannot cut them until the next day.
- Remove the marshmallows from the pan when they are set.
- Sprinkle a cutting board with powdered sugar and use a knife to cut the marshmallows.