Best Vanilla Marshmallows Recipes

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VANILLA MARSHMALLOWS



Vanilla Marshmallows image

Give homemade marshmallows to friends and family this holiday season. Also Try:Peppermint Marshmallows

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 16

Number Of Ingredients 8

Nonstick cooking spray
3 (1/4-ounce) packages unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cup light corn syrup
1/4 teaspoon coarse salt
1 teaspoon pure vanilla extract, plus 1 vanilla bean, scraped
Confectioners' sugar, sifted, for coating

Steps:

  • Lightly spray a 9-by-9-inch baking pan with cooking spray. Line pan with plastic wrap, leaving a 2-inch overhang on all sides; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Add salt and continue mixing for 12 minutes.
  • Add vanilla extract and vanilla bean seeds; mix until well combined. Spray a rubber spatula or your hands with cooking spray. Spread gelatin mixture evenly into pan using prepared spatula or your hands. Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of marshmallows. Let stand for 2 hours.
  • Carefully remove marshmallows from pan. Remove all plastic wrap and discard. Cut marshmallows into 2-inch squares using a sprayed sharp knife. Place confectioners' sugar in a large bowl. Working in batches, add marshmallows to bowl and toss to coat.

VANILLA MARSHMALLOWS



Vanilla Marshmallows image

Homemade marshmallows should have their own dreamy name, something that makes it clear that they're different from the supermarket stuff. When you make this recipe by Christine Moore of Little Flower Candy Co., you get puffs that are soft, tender, languidly stretchy and delicately sweet, and a lesson in the transformative power of heat and air. To make these, you beat together roiling-hot sugar syrup and gelatin, and watch as the mixture goes from murky to opaque, from beige to white, from thin to billowing. For this magic to happen, it takes almost 15 minutes, plus a very large bowl and a sturdy mixer. (I use a 5-quart stand mixer.) You need no special skills, just patience - you have to wait a few hours for the whipped mixture to dry - but you'll be rewarded with singular sweets good for toasting, s'mores, snacking and wrapping up as gifts.

Provided by Dorie Greenspan

Categories     snack, candies, dessert

Time 4h30m

Yield 48 marshmallows

Number Of Ingredients 9

1 1/2 cups/360 milliliters cold water
6 (1/4-ounce) packets unflavored powdered gelatin (about 1/4 cup/40 grams total)
2 1/2 cups/500 grams granulated sugar
1 cup/240 milliliters light corn syrup
2 teaspoons pure vanilla extract
1/2 vanilla bean, split lengthwise and scraped (or 1 more teaspoon vanilla extract)
Nonstick cooking spray
1/2 cup/65 grams cornstarch
1/2 cup/60 grams confectioners' sugar

Steps:

  • Pour 3/4 cup/180 milliliters cold water into the bowl of a stand mixer. Sprinkle the gelatin on top, and set aside until the gelatin has absorbed the liquid and expanded, 5 to 8 minutes, stirring after 3 minutes.
  • Meanwhile, add the granulated sugar, corn syrup and the remaining 3/4 cup/180 milliliters water to a medium saucepan; bring to a boil over medium-high heat. Clip a candy thermometer to the pan or have an instant-read thermometer at hand. Boil until the syrup reaches 240 degrees, 5 to 6 minutes, then remove the pan from the heat.
  • Fit the mixer with the whisk attachment, turn to low and slowly add the syrup, pouring it down the sides of the bowl. Add the extract and the vanilla-bean seeds (or extra extract). When the syrup is fully incorporated, gradually increase the mixer speed to high, and whip until the mixture is thick and cooled to room temperature, about 12 minutes.
  • While the marshmallow mixture is whipping, coat a 9-by-13-inch baking pan with nonstick spray. Combine the cornstarch and confectioners' sugar in a medium bowl, then generously dust the inside of the pan with some of the cornstarch mixture. (It's important that the bottom of the pan be very well covered.)
  • Coat a plastic bowl scraper and your hand with nonstick spray. Scrape the marshmallow mixture into the pan. Use the flat side of the scraper to get the mixture into the corners of the pan and to even out the surface. Sift some of the cornstarch mixture over the top. Cover the pan with plastic wrap, and let rest for at least 4 hours before cutting.
  • Cut the marshmallows: Dust a chef's knife with some of the cornstarch mixture; dust a piece of parchment paper, too. Run the knife around the edges of the pan to loosen the marshmallow mixture, then turn it out onto the parchment. Cut the slab into 1 1/2-inch squares. Dust all sides of the marshmallows with the cornstarch mixture by dropping a few marshmallows at a time into the bowl, tossing them around and then tossing each one from hand to hand to shake off the excess. Store in an airtight container for up to 2 weeks.

HOMEMADE VANILLA MARSHMALLOWS



Homemade Vanilla Marshmallows image

Need marshmallows in your recipe? Why not make some? It's cheaper, healthier, tastier, and faster than running to the store to get some!

Provided by QueenCook

Categories     Desserts     Candy Recipes

Time 8h45m

Yield 64

Number Of Ingredients 8

cooking spray
¾ cup confectioners' sugar, divided
1 cup water, divided
3 (.25 ounce) packages unflavored gelatin
2 cups white sugar
1 ¼ cups light corn syrup
¼ teaspoon salt
1 tablespoon vanilla extract

Steps:

  • Grease a 9x13-inch baking pan with cooking spray. Line with parchment paper, leaving an overhang on all 4 sides. Coat parchment paper with 1/4 cup confectioners' sugar.
  • Combine 1/2 cup water and gelatin in the bowl of a stand mixer fitted with the paddle attachment; let stand until gelatin softens, about 5 minutes.
  • Combine remaining 1/2 cup water, sugar, corn syrup, and salt in a saucepan. Bring to a boil, stirring constantly. Clip a candy thermometer to the side of the saucepan. Cook syrup over medium-high heat, stirring occasionally, until it registers 238 degrees F (114 degrees C) on the thermometer, 5 to 10 minutes.
  • Turn the stand mixer on low speed; pour half of the sugar syrup into the softened gelatin. Increase speed to medium and pour in remaining syrup. Increase speed to high and beat until marshmallow mixture is thick and creamy, 10 to 15 minutes. Beat in vanilla extract.
  • Scrape marshmallow mixture into the prepared pan and spread it to the edges. Smooth the top with a rubber spatula. Sprinkle 1/4 cup confectioners' on top. Let stand until firm and dry, 8 hours to overnight.
  • Lift marshmallow mixture out of the pan using the overhanging parchment. Transfer to a cutting board. Make a single cut through the center. Make 8 cuts evenly along the length and width to form 64 rectangles. Dip cut sides in remaining confectioners' sugar to prevent sticking.
  • Layer marshmallows in an airtight container, covering each layer with parchment paper or plastic wrap.

Nutrition Facts : Calories 49.8 calories, Carbohydrate 12.7 g, Protein 0.3 g, Sodium 13.8 mg, Sugar 9.4 g

HOMEMADE VANILLA MARSHMALLOWS



Homemade Vanilla Marshmallows image

My husband Dale's grandmother fixed these fluffy marshmallows only for special occasions. Since she had no electric mixer, beating the ingredients by hand for 30 minutes was a labor of love. Now, Dale makes them. They're delicious!

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 8 dozen.

Number Of Ingredients 7

Confectioners' sugar
2 cups cold water, divided
4 envelopes unflavored gelatin
4 cups sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
Toasted sweetened shredded coconut and ground pecans, optional

Steps:

  • Generously dust a 13x9-in. pan with confectioners' sugar. In a large bowl, sprinkle gelatin over 3/4 cup cold water., In a large heavy saucepan, combine sugar, salt and remaining water. Bring to a boil over medium heat, stirring occasionally. Cook, covered, 3 minutes. Uncover; cook, without stirring, over medium-high heat until a candy thermometer reads 248° (firm-ball stage). Slowly add to gelatin mixture, beating on low speed until incorporated. Add vanilla; beat on medium until thick and doubled in volume, about 10 minutes., Spread into prepared pan. Let stand, covered, at room temperature 6 hours or overnight., Using a knife coated with cooking spray, cut into 1-in. squares. Roll in coconut, pecans or additional confectioners' sugar. Store in airtight containers in a cool, dry place.

Nutrition Facts : Calories 34 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

BOURBON-VANILLA MARSHMALLOWS



Bourbon-Vanilla Marshmallows image

Provided by Lauren Salkeld

Categories     Candy     Bourbon     Mixer     Easter     Spice     Vanilla     Spirit     Whiskey     Edible Gift     Candy Thermometer     Advance Prep Required

Yield Makes 64 marshmallows

Number Of Ingredients 10

3 vanilla beans, split lengthwise
About 1 cup confectioners' sugar for making vanilla sugar
1 tablespoon bourbon
Vegetable oil for brushing pan
3 (1/4-ounce) envelopes powdered unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
Special equipment:
Pastry brush; 1 (9-inch) square baking pan; small, fine-mesh sieve; 4 1/2-quart or larger stand mixer fitted with the whisk attachment; candy thermometer

Steps:

  • Using a small, sharp knife split the vanilla beans lengthwise and scrape the seeds into a small bowl. Reserve the vanilla bean pods. Transfer about one-third of the seeds to a second small bowl and add 1 tablespoon confectioners' sugar. Using a mortar or the back of a spoon, pound and mix together. Add the remaining confectioners' sugar and stir to combine. Cover and let stand at least 1 hour. DO AHEAD: Vanilla sugar can be made ahead and stored, in an airtight container at room temperature, indefinitely.
  • Add the bourbon to the remaining vanilla seeds and whisk to disperse the seeds. Set aside.
  • Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with the vanilla sugar, knocking out any excess.
  • Put 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with water. Let soften while you make the sugar syrup.
  • In a heavy 3- to 4-quart saucepan, combine the granulated sugar, corn syrup, salt, and 1/2 cup water. Place over moderate heat and bring to a boil, stirring until the sugar is dissolved. Add the scraped vanilla bean pods to the pot then put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage). Remove the saucepan from the heat and let stand briefly until the bubbles dissipate slightly. Using tongs, carefully remove the vanilla bean pods and discard.
  • With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes. Whisk the bourbon-vanilla seed mixture to disperse the seeds, then add to the marshmallow and beat until incorporated.
  • Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top. Let stand, uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.
  • Dust a cutting board with vanilla sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board. Dust the top with vanilla sugar. Brush a long thin knife or a chef's knife with vegetable oil and dust with vanilla sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For larger marshmallows, cut lengthwise into 6 strips, then crosswise into sixths, to form a total of 36 squares.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess. DO AHEAD: Marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month.

VEGAN VANILLA MARSHMALLOWS



Vegan Vanilla Marshmallows image

Provided by Shauna Sever

Categories     Candy     Dessert     Vegetarian     Kid-Friendly     Vanilla     Vegan     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Small Plates

Yield About 2 dozen 1 1/2-inch mallows

Number Of Ingredients 16

The fluff
1/3 cup unflavored soy protein isolate 90%*
2 teaspoons baking powder
1/4 teaspoon xantham gum
2/3 cup water
The syrup
1 1/2 cups sugar
1 tablespoon Genutine**
1 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
2 teaspoons pure vanilla extract
The mallowing
1/2 cup Classic Coating, plus more for dusting
*Readily available at natural foods stores; make sure the label reads 90%.
**Genutine is a vegetable gelatin that is available online (visit www.le-sanctuaire.com).

Steps:

  • Lightly coat an 8-by-8-inch baking pan with cooking spray.
  • MAKE THE FLUFF: In the bowl of a stand mixer, whisk together all ingredients until smooth. Put the bowl on the mixer and fit it with the whisk attachment. Beat the fluff on high speed until it triples in volume and forms firm peaks, about 7 to 8 minutes (it will resemble softly whipped cream). Stop the mixer.
  • PLACE THE SUGAR, Genutine, corn syrup, water, and salt in a food processor and process for 1 minute. Pour the syrup into a large saucepan and stir gently over high heat. Boil for 8 minutes, stirring often. The syrup will thicken, forming bubbles almost 1 inch in diameter; you should see flashes of the bottom of the pan as you stir. Stir in the vanilla.
  • RESTART THE MIXER on medium speed. Quickly scrape the syrup into the mixer bowl all at once and immediately increase the speed to high. Beat for 7 to 9 minutes on high speed; the candy will turn opaque white and fluffy, and nearly fill the bowl. Scrape it into the prepared pan. Place a large sheet of parchment paper spritzed with cooking spray on top and use both hands to smooth the marshmallow evenly into the corners. Let set at room temperature for another 4 to 6 hours.
  • Remove parchment and use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut into pieces and dip the sticky edges in more coating, patting off the excess.

PEPPERMINT VANILLA SWIRL MARSHMALLOWS



Peppermint Vanilla Swirl Marshmallows image

I always wondered why anyone would want to make their own marshmallows. Once you give these a try, you won't ever go back to the bag! These soft pillows of sweetness pair perfectly in cocoa, tea, or just off of the plate. If you aren't a fan of peppermint, leave it out or try different extracts like coconut or almond. Try...

Provided by Sea Sun

Categories     Candies

Time 20m

Number Of Ingredients 10

3/4 oz unflavored gelatin (3 packets of knox gelatin)
3/4 c water, divided
2 c sugar
2/3 c light corn syrup
1/4 tsp salt
2 tsp vanilla
1/2-1 tsp peppermint extract (see notes)
red food coloring (optional)
1/4 c powdered sugar
2 Tbsp cornstarch

Steps:

  • 1. Line a 9x9 inch baking pan with plastic wrap and spray with nonstick cooking spray.
  • 2. In a large mixing bowl (or in your stand mixer bowl), sprinkle the gelatin over 1/2 cup cold water and allow it to dissolve for about 5-10 minutes.
  • 3. In a small saucepan, mix sugar, corn syrup and 1/4 cup water. Bring the mixture to a HARD boil and cook for one minute (you don't need a candy thermometer but be sure you get a rolling boil). Stir frequently.
  • 4. Pour the boiling syrup on top of the gelatin and whisk on high. If you have one, a stand mixer will make this job much easier.
  • 5. Add the salt and whisk on high for about 10-12 minutes or until mixture looks like soft meringue.
  • 6. At the end of the mixing, add the vanilla and peppermint extract. Pour half of the marshmallow mixture into the pan, then swirl around a few drops of red food coloring (if making peppermint marshmallows). Pour the rest of the mixture on top, then swirl in a little more food coloring. Allow the marshmallows to set at least 2-3 hours until firm.
  • 7. Lift the plastic wrap to remove from pan. Combine powdered sugar and cornstarch. Dip a knife or kitchen shears in powdered sugar mixture between each cut. Cut into whatever sized cubes you would like.
  • 8. Toss each marshmallow in the powdered sugar mixture. Store in a bowl or container that isn't completely sealed (so they don't get sticky/soggy). To coat some or all with chocolate, melt about 1/2 cup chocolate chips (semi-sweet, or your choice) along with a few drops of vegetable oil in microwave, stirring every 30 seconds until melted. Dip freshly cut marshmallows either half or completely coated and place on cookie sheet covered with a light coating of nonstick cooking spray. Sprinkle topping of choice while still wet. With the peppermint flavored marshmallows, crushed candy canes or peppermint candies are wonderful! You can leave out the peppermint extract and make vanilla flavored marshmallows which can be dipped. Sprinkle nuts and/or coconut on top, if desired.

VANILLA EGG-FREE MARSHMALLOWS



Vanilla egg-free marshmallows image

These bouncy vanilla marshmallow treats make a great homemade gift and they contain just five ingredients. Perfect for a sweet afternoon pick-me-up

Provided by Barney Desmazery

Categories     Dessert, Treat

Time 35m

Yield cuts into 16

Number Of Ingredients 7

10 sheets of gelatine
500g white caster sugar
2 tbsp liquid glucose
1 tsp vanilla extract
oil , for the tin
50g icing sugar , for dusting
50g cornflour , for dusting

Steps:

  • Separate the leaves of gelatine and tip into a glass bowl. Pour over 150ml of boiling water from a kettle and stir until the gelatine has completely dissolved - if its not dissolving give it 10 sec blasts in the microwave and stir until it is. Scrape the mixture into the bowl of a table top mixer with a whisk attachment.
  • Tip the caster sugar and liquid glucose into a saucepan with 200ml water boil vigorously until the mixture reaches 127c on a cooking thermometer. When the syrup is up to temperature turn the whisk down to a slowish beat and slowly pour the hot syrup over the gelatine mixture. Add the vanilla extract and continue to whisk on high for 8 mins until the mixture has thickened to a point that it is shiny white and holds its shape.
  • Lightly grease a 20 x 20 cm tin. Use a grease spatula to scrape the mixture into the tin and use a piece of cling film to flatten it out. Leave for at least an hour to set. Loosen the edges with a knife and dust a work surface with the rest of the icing sugar mixture. Turn the marshmallow onto the icing sugar and use a knife dipped in boiling water to cut into squares - dust them with more of the icing sugar mix. Will keep in an airtight container for up to a week.

Nutrition Facts : Calories 161 calories, Carbohydrate 39 grams carbohydrates, Sugar 35 grams sugar, Protein 1 grams protein

BOURBON-VANILLA MARSHMALLOWS RECIPE | EPICURIOUS.COM



Bourbon-Vanilla Marshmallows Recipe | Epicurious.com image

These vanilla bean-speckled marshmallows have a more pronounced vanilla flavor than our classic Homemade Marshmallows , plus an adults-only hint of bourbon. See Make Your Own Marshmallows for more recipes and tips.

Provided by @MakeItYours

Number Of Ingredients 8

3 vanilla beans, split lengthwise
About 1 cup confectioners' sugar for making vanilla sugar
1 tablespoon bourbon
Vegetable oil for brushing pan
3 (1/4-ounce) envelopes powdered unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt

Steps:

  • Using a small, sharp knife split the vanilla beans lengthwise and scrape the seeds into a small bowl. Reserve the vanilla bean pods. Transfer about one-third of the seeds to a second small bowl and add 1 tablespoon confectioners' sugar. Using a mortar or the back of a spoon, pound and mix together. Add the remaining confectioners' sugar and stir to combine. Cover and let stand at least 1 hour. DO AHEAD: Vanilla sugar can be made ahead and stored, in an airtight container at room temperature, indefinitely.
  • Add the bourbon to the remaining vanilla seeds and whisk to disperse the seeds. Set aside.
  • Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with the vanilla sugar, knocking out any excess.
  • Put 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with water. Let soften while you make the sugar syrup.
  • In a heavy 3- to 4-quart saucepan, combine the granulated sugar, corn syrup, salt, and 1/2 cup water. Place over moderate heat and bring to a boil, stirring until the sugar is dissolved. Add the scraped vanilla bean pods to the pot then put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage). Remove the saucepan from the heat and let stand briefly until the bubbles dissipate slightly. Using tongs, carefully remove the vanilla bean pods and discard.
  • With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes. Whisk the bourbon-vanilla seed mixture to disperse the seeds, then add to the marshmallow and beat until incorporated.
  • Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top. Let stand, uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.
  • Dust a cutting board with vanilla sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board. Dust the top with vanilla sugar. Brush a long thin knife or a chef's knife with vegetable oil and dust with vanilla sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For larger marshmallows, cut lengthwise into 6 strips, then crosswise into sixths, to form a total of 36 squares.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess. DO AHEAD: Marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month.

VANILLA WHISKEY MARSHMALLOWS



Vanilla Whiskey Marshmallows image

Mmmmmmmmmmmmmmmmmmmmmm!

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories     Other Desserts

Number Of Ingredients 8

3 - vanilla beans, split lengthwise
1 cup(s) confectioners' sugar
1 tablespoon(s) whiskey
- vegetable oil
3 - 1/4 oz package(s) gelatin, unflavored
1 1/2 cup(s) sugar
1 cup(s) corn syrup, light
1/4 teaspoon(s) salt

Steps:

  • Using a small, sharp knife split the vanilla beans lengthwise & scrape the seeds into a small bowl. Reserve the vanilla bean pods. Transfer about 1/3 of the seeds to a second small bowl & add 1 tbsp confectioners' sugar. Using a mortar or the back of a spoon, pound & mix together. Add the remaining confectioners' sugar & stir to combine. Cover & let stand at least 1 hour. DO AHEAD: Vanilla sugar can be made ahead & stored, in an airtight container at room temperature, indefinitely.
  • Add the whiskey to the remaining vanilla seeds & whisk to disperse the seeds. Set aside.
  • Brush the bottom & sides of a 9" square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with the vanilla sugar, knocking out any excess.
  • Put 1/2 C water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl & stir briefly to make sure all the gelatin is in contact with water. Let soften while you make the sugar syrup.
  • In a heavy 4 qt saucepan, combine the granulated sugar, corn syrup, salt & 1/2 C water. Place over moderate heat & bring to a boil, stirring until the sugar is dissolved. Add the scraped vanilla bean pods to the pot then put a candy thermometer into the boiling sugar syrup & continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240 degrees F. (soft-ball stage). Remove the saucepan from the heat & let stand briefly until the bubbles dissipate slightly. Using tongs, carefully remove the vanilla bean pods & discard
  • With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high & beat until the marshmallow is very thick & forms a thick ribbon when the whisk is lifted, about 5 minutes. Whisk the whiskey vanilla seed mixture to disperse the seeds, then add to the marshmallow & beat until incorporated.
  • Scrape the marshmallow into the prepared pan (it will be very sticky) & use wet fingertips to spread it evenly & smooth the top. Let stand, uncovered at room temperature, until the surface is no longer sticky & you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.
  • Dust a cutting board with vanilla sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) & invert onto the cutting board. Dust the top with vanilla sugar. Brush a long thin knife or a chef's knife with vegetable oil & dust with vanilla sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into 8ths, to form a total of 64 squares. (For larger marshmallows, cut lengthwise into 6 strips, then crosswise into 6ths, to form a total of 36 squares.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess. DO AHEAD: Marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month.

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