Vanilla Marshmallow Remix
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A twist on classic vanilla marshmallows with altered sweetener ratios and agar agar. Uses honey instead of corn syrup, adding a floral aroma. Gelatin swapped partly for agar agar for a firmer bite. Tossed in powdered sugar and arrowroot starch to keep sticky mess minimal. The process highlights foam stages by sight and feel, noting when peaks hold but remain soft. Slightly longer whipping lets air build for fluffier texture. Recommends plastic wrap lining and quick oil mist for release. Torch caramelization hints at Maillard, not just melting sugar. A sensory journey—sticky fingers, sweet vanilla, golden crust with chewy core.
Prep:
35 min
Cook:
8 min
Total:
43 min
Servings:
25 marshmallows
#French desserts
#homemade sweets
#marshmallows
#agar agar
#honey desserts
Sticky, gleaming foam whipped to peaks that wobble but stand. The scent—vanilla bean, deep and floral honey replacing corn syrup. Learned early no shortcuts on gelatin hydration; lump risk kills texture every time. Honey adds complexity but slows whip speed. Changed powdered sugar to arrowroot for a drier finish, cuts below-the-surface stickiness craftsmanship demands. Torch caramelization—don’t rush it or you lose chew for goo. Handy kitchen tip—plastic wrap lines escape mess and sticks but oiling crucial. Ambient kitchen humidity can make coating fiddly; keep powders dry and sifted. My past fails? Gelatin clumps, unmelted sugar grains that dart ice crystals. Patience trumps speed, always. Foam phases marked by catching syrup thickness visually—no guesswork with feel of mixture dropping like slow lava. It’s tactile knowing, honed by blunders turned lessons.
Ingredients
- 80 ml (about 1/3 cup) powdered sugar
- 80 ml (about 1/3 cup) arrowroot starch
- 140 ml (about 2/3 cup) cold water
- Seeds scraped from ½ vanilla bean pod
- 15 ml (3 tsp) powdered gelatin
- 200 ml (about 1 cup) granulated sugar
- 150 ml (about ⅔ cup) honey, light floral
- Optional pinch of salt
About the ingredients
Switched from corn syrup to honey—more fragrant, less viscous, changes whipping speed noticeably. Honey requires warmer syrup care; watch caramel aspect carefully. Gelatin here mixed with agar agar powder—helps hold shape firmer for those who need less squish or want a bite more resilient to heat. Arrowroot starch replaces cornstarch with subtle textural difference—less grit, cleaner dusting. Vanilla bean seeds preferred over extract; presence sharp on nose and speckled appearance intrigues eyes, announcing quality. Powdered gelatin easier to measure and disperse than sheets. Adding optional pinch salt enhances sweetness without salty taste, a trick from old candy recipes I’ve salvaged. Always sift powdered sugar and starch to prevent lumps turning into hard specks. Adjust ingredient amounts slightly if using large bowl equipment to avoid whipping inefficiencies.
Method
Preparation
- Line an 8-inch square mold with plastic wrap, spray very lightly with neutral oil. Set aside.
Gelatin Mix
- In a small pot, combine cold water and vanilla seeds. Sprinkle gelatin powder evenly over. Let bloom 7 minutes. Heat gently over low, stirring constantly. Don't boil. Watch for gelatin dissolve into thick syrup.
Sweet Syrup
- Add granulated sugar and honey to gelatin mixture. Stir until grains vanish and syrup reaches soft ball stage between 110–115°C (230–240°F). No thermometer? Watch for syrup thickening, swirling slow down, and glossy shine.
Whipping
- Pour hot syrup into a large bowl. Using electric mixer at medium-high speed, whip for about 13 minutes until mixture is thick, forms soft peaks that hold shape but gently droop. Peaks dry out just slightly but still shiny. Longer whipping traps air, improves fluff.
Setting
- Spoon the marshmallow foam into prepared mold. Smooth top quickly; it starts to set fast. Tap mold to remove large air bubbles. Chill in fridge about 2hr 15min until firm yet springy on touch.
Dust and Cut
- Mix powdered sugar and arrowroot starch, sift to eliminate lumps. Spread some on countertop and knife blade. Turn marshmallow slab onto sugared surface. Peel off plastic carefully. Cut into 25 squares with oiled knife to prevent sticking. Toss each cube lightly in the sugar-starch mix until coated well. Use sieve to shake off excess.
Torch Finish
- If feeling adventurous, caramelize top surfaces with a small kitchen torch. Watch carefully; marshmallow should brown lightly with caramel notes, not melt entirely. Quick, gentle passes around edges bring cracked-but-chewy dimension. Serve immediately or store loosely covered to avoid moisture trap.
Cooking tips
Hydration of gelatin with cold water and vanilla seeds critical; skip blooming step, texture suffers—rubbery, not fluffy. Heating gently avoids gelatin breakdown; boiling kills it. Syrup stage is crucial—soft ball or just below—too soft and marshmallow won’t hold, too hard and whip struggles. Visual boiling syrup phase better than timer. Whipping time extended here to 13 minutes; gives more volume and stable bubbles without drying edges prematurely. Spreading foam swiftly is key; sets quickly in chilled pan and traps no large air pockets if tapped. Proper mold lining avoids sticky nightmare cleanup, oil spray prevents foil/plastic stickiness. Dusting sugar-starch mix correctly prevents giant mess; excess leads to gritty coating. Cutting with oiled blade slices neatly; dry knife crumbs and leftover tackiness ruin clean cubes. Torch caramelization adds flavor depth through Maillard reactions, not just sugar burn. Don’t torch too long or lose chewiness, just golden spots. Serve fresh or stored loosely in airtight container to avoid moisture condensation making cubes soggy.
Chef's notes
- 💡 Gelatin blooming crucial — sprinkle evenly on cold water with vanilla seeds. Skip this, rubbery chew invades. Heat low, no boil. Watch syrup thickens slowly, feels like lava dropping. Syrup temp hits soft ball stage, done. Don’t rush, whisk slower if honey slows whip — patience wins fluffy peaks.
- 💡 Line mold well, plastic wrap crucial but oil spray prevents stick. Oil light, no puddles or marshmallow fixes to pan. Spread foam fast — it sets quick, tap mold to shake out big air pockets. Longer whip traps air, volume grows. Use medium-high mixer speed, 13 minutes roughly. Watch peaks softly hold, glossy but droopy edges.
- 💡 Dusting mix sifts well, arrowroot swaps cornstarch here — less grit, cleaner coating. Spread sugar-starch on surface and knife blade to slice clean. Oiled blade cuts neat cubes, no dry crumbs or gummy stick. Toss cut pieces right away, sieve to shake off excess powder, controls messy sticky hands. Check humidity — powder clumps if moist.
- 💡 Torch finish adds browned notes, Maillard reaction not just caramel burn. Move torch quick, keep edges cracked-chewy, don’t melt top fully or lose bite. Avoid overheating or marshmallows collapse soft. Use torch passes sparingly, small kitchen type works best. Watch aroma, light caramel scent cues done. Open container storage avoids moisture traps.
- 💡 Honey swaps corn syrup — syrup viscosity drops; watch whipping speed drop too. Agar agar mixed with gelatin firms bite, better heat resistance. Vanilla bean seeds give speckled look, fragrant nose. Optional salt pinch helps sweetness pop without saltiness, old candy hack. Adjust ingredient volumes for bigger bowls — whipping efficiency changes, volume loss risks.
Common questions
How to know syrup reached soft ball?
Visual cues here. Syrup thickens, swirls slow down, glossy shine appears. No thermometer? Watch closely. Feel thick syrup drop like slow lava. Not too runny, not hard crack stage. Bubble size smaller, not popping rapidly. Sticky but flow slow.
Gelatin blooming is it really necessary?
Yes. Cold water soak blooms gelatin powder. Skipping results rubbery texture, no fluff. Gentle heat dissolves but no boil. Boiling breaks gelatin, ruins hold. Agar agar addition helps shape but gelatin must hydrate right for bounce and softness.
Why marshmallow sticks when cutting?
Dust mix poorly sifted, or mold left sticky. Lack of oil spray on knife also culprit. Use arrowroot starch for drier coating, sieve powder before tossing. Slice on sugared surface with blade lightly oiled, cuts clean. Cutting too soon also sticky mess.
Best way to store marshmallows?
Airtight container loosely covered best. Avoid moisture condensation, or cubes get soggy. Fridge if hot climate but wrap well to prevent drying out. Room temp fine short term. Sugar-starch coating slows stick but not forever barrier.
