Marshmallows French Laundry
Indulge in the luxurious decadence of homemade *Marshmallows à la French Laundry*, a refined twist on the classic treat inspired by the famed culinary institution. These pillowy-soft confections are infused with the delicate aroma of real vanilla bean, creating a depth of flavor that elevates every bite. With a glossy, silky texture achieved by incorporating perfectly whipped gelatin and a precise sugar syrup cooked to the soft-ball stage, these marshmallows are a true testament to artisanal candy-making. Finished with a dusting of powdered sugar and cornstarch to ensure a light, cloud-like consistency, they’re perfect for gifting, gourmet hot cocoa, or enjoying on their own. Ready in just under an hour of active preparation, this recipe serves as a delightful project for foodies seeking to master the art of handcrafted marshmallows.
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Ingredients
- 1.5 cups Granulated sugar
- 1 cup Light corn syrup
- 0.75 cup Water (divided)
- 3 packages Unflavored gelatin
- 1 whole Vanilla bean
- 0.25 teaspoons Kosher salt
- 0.5 cup Powdered sugar
- 0.5 cup Cornstarch
- 0 as needed Nonstick spray
Directions
Step 1
In the bowl of a stand mixer fitted with the whisk attachment, add 0.5 cups of water. Sprinkle the gelatin over the water and allow it to bloom for 10 minutes.
Step 2
In a medium saucepan, combine the granulated sugar, light corn syrup, and the remaining 0.25 cups of water. Split the vanilla bean lengthwise, scrape the seeds into the mixture, and add the bean pod as well.
Step 3
Heat the mixture over medium heat, stirring gently until the sugar dissolves completely. Once dissolved, stop stirring and increase the heat to medium-high. Cook until the mixture reaches 240°F on a candy thermometer (soft-ball stage), about 8–10 minutes. Remove from heat immediately and discard the vanilla bean pod.
Step 4
With the stand mixer on low, slowly pour the hot sugar syrup down the side of the bowl into the bloomed gelatin. Gradually increase the mixer speed to high and whip for 8–12 minutes, or until the mixture becomes thick, glossy, and nearly tripled in volume. Add the kosher salt in the final minute of whipping.
Step 5
While the marshmallow mixture whips, prepare a 9x13-inch baking dish by spraying it lightly with nonstick spray. In a small bowl, whisk together the powdered sugar and cornstarch. Dust the prepared pan generously with the sugar-cornstarch mixture, making sure to coat the sides as well.
Step 6
Using a greased spatula, quickly spread the marshmallow mixture evenly into the prepared dish. Sift more of the powdered sugar-cornstarch mixture over the top to coat. Allow the marshmallows to set at room temperature, uncovered, for at least 4 hours or overnight.
Step 7
Once set, turn the marshmallow slab out onto a cutting board dusted with the powdered sugar-cornstarch mixture. Use a sharp knife or kitchen scissors coated with nonstick spray to cut the marshmallows into squares. Dust all cut sides with additional powdered sugar-cornstarch mixture to prevent sticking.
Step 8
Store the marshmallows in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
| Serving size | (897.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2466.0 |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 343.1mg | 0% |
| Total Carbohydrate 566.7g | 0% |
| Dietary Fiber 0.3g | 0% |
| Total Sugars 536.3g | |
| Protein 73.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1.2mg | 0% |
| Iron 0.2mg | 0% |
| Potassium 14.3mg | 0% |
Source of Calories