Vanilla Bean – Coconut Marshmallows
Vanilla Bean Marshmallows coated in desiccated coconut; it is the perfect flavor combination, and so festive to serve on the upcoming holiday season.
A dreamy vanilla marshmallow made with real vanilla seeds after the marshmallow is set, I rolled the marshmallows each round into dedicated coconut, my favorite combo!
The marshmallow mixture takes food coloring like a dream, so you can make all the festive colors you love for the holiday season.
Making marshmallows can be a sticky mess, but oh so delicious, and these marshmallows stay well for up to 3 weeks or longer.
See a →30-second video on Instagram reels →here if you want to see how I make these.
Before you start
Read the recipe, completely, make sure you have everything you need. → for this recipe, you need a candy thermometer.
For all the step by step, pictures scroll to → Notes and click on the clickable link, I highly recommend doing this before you make the vanilla marshmallows
For questions related to my recipes, ask me on my inbox on Instagram @passionforbaking so I can reply to you with an audio message.
Note
For this recipe, → I use glucose syrup. Glucose syrup is an inverted sugar that I use in the sugar syrup to avoid the chance of crystallization and it increases the shelf life of the marshmallows.
You can also use light corn syrup instead but be forewarned that light corn syrup is way sweeter. Glucose syrup is easily found at most supermarkets or on amazon.
→Gelatin is an important ingredient in getting homemade marshmallows to have that fluffy texture, I do not have experience using agar powder instead of gelatin, but I have heard that it will not have the same consistency.
Silicon molds
I use an X-large round chocolate mold, to get these marshmallows round, you can find a lot of silicone molds as I use on amazon I did a quick search on amazon and →these came up.
I use this → mold, from "truffle made" but it is so over-priced and not necessary to spend your money on if you can find cheaper molds on amazon that work just as well.
Vanilla Marshmallow Part One
- 6 teaspoon (20 gram) unflavored gelatin powdered
- 125 gram very cold water
Vanilla Marshmallow Part two
- 325 gram superfine sugar
- 315 gram glucose syrup or light corn syrup
- 125 gram water
- 1 to 2 teaspoon vanilla bean paste or seeds scraped from 1 vanilla bean
Coating
- 150 gram desiccated coconut ( for coconut coating)
- 75 gram cornstarch
- 100 gram confectionary sugar or powdered sugar
Direction for the Vanilla Bean Marshmallow
- Get everything ready; Once you start making marshmallows, there isn't any time to prep anything.
- Spray the cavities of a silicone mold with non-stick baking spray and Fit a pastry bag with a large round piping tip set aside.
- If you don't have a silicone mold, you can pipe your marshmallows instead, Fit a pastry bag with a large round piping tip, Line a large baking sheet with parchment paper or a baking mat, and dust it generously with the coconut, and set aside.
- If you want to cut your marshmallows into cubes and skip the coconut, → line the bottom of a 20 x 20 cm (8 x 8 inches) squire baking pan with 2 pieces of parchment paper going in the opposite direction. And spray or use a pastry brush with flavorless oil to brush all the corners, the bottom, and the sides of the pan. This is done to prevent the marshmallows from sticking to the pan. Prepare the coating by combining 75-gram cornstarch and 100-gram confectionary sugar and set aside.
- Scrape your vanilla bean pod, and set it aside.
- Part One for the vanilla bean marshmallow → Into a stand mixer fitted with the whisk attachments pour in the 125 gram → Coldwater. Sprinkle the gelatin evenly over the water, give it a quick whisk, and set aside to bloom. Make sure to bloom the gelatin for 5 to 10 minutes, or your results will definitely suffer.
- Part two for the vanilla bean marshmallow → In a medium saucepan, combine 325-gram superfine sugar, 315-gram glucose syrup ( or light corn syrup), and 125 gram of water, stir together to moisten the sugar.
- Bring to a boil over →high heat, using a candy thermometer ( do not stir the mixture again)
- Cook the sugar syrup until it reaches 116°/240°F, also knows as the softball stage. This takes about 4 to 5 minutes.
- As soon as the sugar syrup reaches 116°/240°F, Turn your mixer on → medium-low speed, remove the syrup from heat and slowly stream it onto the softened gelatin. ( be careful it is extremely → hot)
- Be careful not to drizzle it in the middle of the bowl but rather on the side of the bowl.
- Once all the sugar syrup has been whipped in, gradually increase the mixer speed until it reaches high. add the vanilla bean paste or vanilla seeds and a drop of pink food coloring if using.
- Whip until you get a fluffy marshmallow mixture that has a beautiful white color, is glossy, and is tripled in volume for about 10 to 12 minutes. You know it is ready when you stop the mixer and pull the whisk out of the batter. Should slump down the whip attachment ever so slightly, but not look runny!
- As soon as the marshmallow has thickened, you need to → Work fast as the marshmallow mixture will quickly harden as the marshmallow will start to set up almost immediately.
- →In the meantime, grease a spatula and your hand with flavorless oil and set it aside.
- Scoop the marshmallow mixture into a prepared piping bag, this can be challenging, and you might want to ask someone to hold the piping bag while you scoop the marshmallow fluff out of the bowl. Quickly fill the mold cavities, drizzle the coconut on top, and let sit for two hours or longer. The longer you let them rest, the easier they will be to pop out.
- Or pipe rounds on the prepared baking mat, drizzle more coconut on top and on the sides and let set for about two hours.
- When ready, pop out the marshmallows from the silicone mold and roll in into the coconut. Make sure all parts of the marshmallows are covered, and the same goes for the piped marshmallows. Let dry for a few hours.
- For large cubes, pour the marshmallow quickly into the prepared baking pan, use a spatula to smooth the marshmallow into the corners, and generously sift the coating over the top; let set for 4 hours in a cool, dry place. Next, cut the marshmallows into large cubes by using a knife. Toss the cubes into the coating or coconut until all sides are covered and dry for one to two hours.
- For maximum freshness and deliciousness, enjoy the marshmallows within 3 weeks or longer!
- Store the leftover marshmallows in an airtight container at room temperature to keep them fresh and prevent them from drying out.
For step by step pictures of how to make the
→ Vanilla Bean – Coconut Marshmallows
Click → here
