Vanilla Bean Marshmallows after Supper

Vanilla Bean Marshmallows after Supper is filed under Candy and built around g Sugar divided, g Water, and g Egg whites. Plan on 20 people.

Count on 45 minutes of prep, about 45 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Marshmallows

• 575 g Sugar divided
• 100 g Water
• 150 g Egg whites
• ⅛ teaspoon Salt
• 12 Silver Gelatin sheets bloomed, squeezed
• 1 tablespoon Vanilla extract
• 1 Vanilla beans scraped save pods for another use

Coating

• 100 g Powdered sugar
• 10 g Cornstarch

How the cooking goes

1. Spray baking pans with non-stick spray, line with parchment, and lightly spray parchment.
2. In a heavy-bottomed saucepot, combine 525g sugar and water, stirring just to wet sugar. Put egg whites and salt in the bowl of a electric mixer fitted with the whisk attachment.
3. Cook sugar over high heat until it begins to bubble vigorously. Rinse any sugar from the sides with a clean pastry brush dipped in cool water.
4. When the sugar begins to boil, begin to whisk the egg whites on high speed. When they foam, slowly begin adding the 50g reserved sugar ( ¼ cup – this is approximate because 50g is slightly less than ¼ c. Don’t stress; it isn’t that serious.). The salt and sugar will stabilize the egg whites.
5. Your sugar syrup should reach 235°F when the egg whites have reached a stiff peak. If your whites need more time, lower the heat on the sugar. If your sugar needs more time, reduce the mixer speed to low but never turn it off. When the sugar reaches 235°F, increase mixer speed to high, and slowly pour the sugar into the bowl of the electric mixer in a steady stream being careful not to hit the whisk.
6. Squeeze excess water from the gelatin then add to the mixer.
7. Continue to whip on high until the mixture cools to body temperature. Add vanilla extract and beans.
8. Tip half into each prepared half-sheet pan and spread into an even layer with an offset spatula, working quickly before the marshmallow cools and thickens.
9. In a small bowl, whisk together the powdered sugar and cornstarch. Dust a thin layer over the top with a dry sifter. Allow cooling completely in a cool, non-humid place. Then wrap tightly in plastic wrap.
10. After cutting, toss the marshmallows in the powdered sugar/cornstarch mixture.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Candy, open Speculoos Spice Mix for the Baking Jar and Guinness Chocolate Cake Baked Until the Center Springs Back.