I'm not stubborn.
OK. I am. I mean, I am my fathers daughter after all.
After the failed mess on Monday did you think I was going to throw in the towel?
I just wasn't going to try Chocolate Marshmallows again.. too sweet.
I had a better idea so I went on the hunt for some straightforward vanilla bean marshmallows.. because, after the Monday mess I had 2 1/2 jars of marshmallow syrup leftover and one was loaded with teeny vanilla beans because I was a jar short so I poured the vanilla extract out of one of the jars under the cabinet into the one I use all the time and poured the marshmallow syrup in there.
Now, I don't have a stand mixer.. YET.. and I did this with a hand mixer and they came out perfect, so it can be done.. don't listen to anyone who says you can't make marshmallows with a hand mixer, I've got proof that it can be done.
I came upon this recipe from One Ordinary Day via Alton Brown and I made my own little change to it.. instead of the coating being just cornstarch and powdered sugar I added about 1/4 c cocoa powder for that little chocolatey kick.. OMG! YES!!! Absolute Perfection is what I came out with!
3 packages unflavored gelatin
1 cup ice cold water, divided
1 1/2 cups granulated sugar
1 cup light corn syrup or Marshmalow syrup (recipe follows)
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup powdered sugar
1/4 cup cornstarch
nonstick cooking spray
Place the gelatin into the bowl of a stand mixer, along with 1/2 c. of the cold water. Meanwhile, in a small saucepan, combine the remaining 1/2 c. water, granulated sugar, corn syrup, and salt. Place over medium high heat, cover and allow to cook for 3-4 minutes. Uncover and clip a candy thermometer to the side of the pan. Continue to cook until mixture reaches 240 degrees, approximately 7-8 minutes. Once the mixture reaches the correct temperature, immediately remove it from the heat.
Now turn the mixer on low speed with the whisk attachment in place. While running the mixer, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once all the syrup has been added, increase the mixer speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12-15 minutes. Add the vanilla during the last minute of whipping.
While the mixture is whipping, prepare the pan. Combine the powdered sugar and cornstarch in a small bowl. Lightly spray a 9×13″ metal baking pan with nonstick cooking spray. Add the powdered sugar/cornstarch mixture to lightly cover bottom and sides of pan. Reserve the rest for later.
When ready, pour the marshmallow mixture into the prepared pan, using a spatula that has been lightly sprayed with nonstick cooking spray. Spread evenly. Dust the top with enough of the powdered sugar/cornstarch mixture to lightly coat. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours or up to overnight.
Turn the marshmallows out onto a cutting board and cut into squares using a pizza wheel dusted with the powdered sugar/cornstarch mixture. Once cut, lightly dust all sides of the marshmallows with the remaining mixture. Can store in an airtight container for up to 3 weeks.
2 cups water
5 1/3 cups sugar
1 tsp cream of tartar
Pinch of salt
Combine all the ingredients in a large stockpot. Stir until the sugar is wet. Bring mixture to a boil and put the lid on for 2 minutes. Remove the lid and clip on your candy thermometer. DO NOT STIR! Continue to cook until the temperature reaches 240 degrees. Remove from the element and allow to cool for 15 minutes. Ladle into clean jars.
When you are ready to make your marshmallows you can heat this up in the microwave for 2 minutes to loosen it up and make it pourable.