I originally found this post on another blog that I follow regularly called My Baking Addiction. Her version of the marshmallows did not involve vanilla beans so I used them instead and found some other tricks helpful that were not in the directions.
Vanilla Bean Marshmallows
3/4 cup water, divided
3 (.25 ounce) packages unflavored gelatin
2/3 cup light corn syrup
2/3 cup light corn syrup
2 cups white sugar
2 vanilla beans or1 tablespoon *WHITE vanilla extract
1/4 cup cornstarch
1/2 cup confectioners' sugar
Step1: Pour about half of the 3/4 cup of water into a bowl of a stand mixer. Add in 3 packages of gelatin and let it sit while it sets up and absorbs the water. (Make sure to put the whisk attachment on the mixer).
Step 2: Pour the rest of the water into a sauce pan and add in the white sugar and corn syrup. Bring the mixture to a boil over medium heat and stir frequently to make sure it doesn't burn. Boil rapidly for 1 minute.
Step 3: While the mixture is coming up to a boil, slice the length of the vanilla bean open and scrape out with a spoon tip or knife. Do this with both beans and then drop the insides into the gelatin mixture. (If you are looking for another purpose for the used vanilla bean pods, just throw it into a Ziploc bag or container with some white sugar and let it rest for a few days up to a month to create your own vanilla sugar-it is amazing).
Step 4: After the mixture has boiled for 1 minute, let it cool for another minute to take the edge off. Carefully pour the mixture into the mixing bowl and begin mixing on low for a few seconds to combine then crank it up to high for about 15-18 minutes or until stiff peaks form. (If you are choosing to use vanilla extract then add it in towards the end just enough time to get it combined.)
Step 5: While everything is being whipped, take 2 sheets of plastic wrap and spray it liberally with nonstick cooking spray. Use a 9 x13, a 9x9, or a 9x11 pan for your set. Lay one of your sprayed plastic wraps in it and press into corners.
Step 6: After the stiff peaks have been reached, work fast and dump the marshmallow fluff into the pan. Spread out evenly into all the corners and try to even out the top as much as you can, but do not fret if it isn't perfect-that is the beauty of homemade and not processed marshmallows :) Cover it with the other plastic wrap oil side down. Let them set up for 4+ hours on your counter.
Step 7: Combine the cornstarch and confectioners sugar. Liberally sprinkle some on the cutting board. Used a greased knife to cut marshmallows into whatever shape you would like. After cutting a few roll around in the sugar cornstarch mixture to coat them enough so they aren't sticky. Set aside on a sheet pan.
Step 8. Take a few marshmallows at a time and put in a strainer/colander to shake off the excess powdered sugar. Repeat process until all are shaken. Store in an airtight container. (I prefer to use glass Mason jars).
The end result is delicious. These melt in your mouth and hot cocoa. Enjoy!
