Guest Blog: What’s so Indie About Food? Vanilla Bean Marshmallows by Rachel Rappaport

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I follow Rachel Rappaport of Coconut & Lime on Twitter and pretty much every couple of days my mouth starts watering when I check out Rachel’s recipes. I used to cook ALL the time and then I got out of the habit, as my life got busier, but Rachel has inspired me to get back to doing one of things I love. 

Rachel is a food writer and recipe creator extraordinaire and she has shared over 800 of her original recipes in a variety of cuisines on Coconut & Lime. Today, I’m sharing a recipe Rachel has put together just for you guys…Vanilla Bean Marshmallows. These would be perfect for your Christmas hot cocoa or add them to a festive container and gift them to someone with a sweet tooth! (For you vegetarian’s out ther, try agar agar instead of gelatin.  I’ve not used it before, so I can’t speak about the results, but please share if you’ve used it before).

by guest contributor Rachel Rappaport of Coconut & Lime

Vanilla Bean Marshmallows

Ingredients:
1/2 oz. unflavored powdered gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cup corn syrup
1/4 cup water
1/4 teaspoon salt
1 vanilla bean
confectioners’ sugar for dredging

Directions:

In the bowl of a standmixer or a large mixing bowl, sprinkle gelatin over 1/2 cup cold water. Allow to seep for 10 minutes. Meanwhile, slice the vanilla bean in half and scrape out the beans. Set aside. In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Bring to a vigorous boil and boil for 1 minute. Pour boiling syrup into gelatin and mix at high speed for 1 minute. Add the salt and vanilla bean scrapings and beat for 12 minutes. Oil your hands and a spatula and scrape into a 9 x 13 inch pan lined with oiled plastic wrap or sprayed with cooking spray and spread evenly. After pouring marshmallow mixture into the pan, take another piece of oiled plastic wrap and press firmly on the top, oil side down, to smooth the marshmallow. Allow to rest 3 hours. Invert the pan into plate full of confectioners’ sugar and dredge the marshmallow through. Remove and cut into pieces with kitchen sheers or a knife. Dredge each piece of marshmallow in confectioners’ sugar. Store in an air tight container.
*1/2 oz. gelatin is equal to 2 packets Knox unflavored gelatin

My thoughts:
These are super vanilla flavored marshmallows- no “plain” vanilla here! There are flecks of vanilla beans throughout the marshmallow and a true vanilla flavor. A perfect treat to give as a gift or to keep for yourself.

2 thoughts on “Guest Blog: What’s so Indie About Food? Vanilla Bean Marshmallows by Rachel Rappaport

  • December 20, 2008 at 4:59 am
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    😀
    i’ve always wanted to try to make my own marshmallows!
    i have to try this!

  • December 16, 2008 at 4:08 pm
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    vanilla marshmallows sound great! you’re right, they would make a fab gift!

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