Get ready to elevate your dessert game with the most luxurious, melt-in-your-mouth marshmallows you've ever tasted! These Vanilla Bean and Maple Toasted Pecan Marshmallows aren't just a sweet treat—they're a gourmet experience that transforms an ordinary confection into an extraordinary culinary masterpiece. Imagine pillowy-soft marshmallows infused with rich maple syrup, studded with crunchy toasted pecans, and kissed with aromatic vanilla bean—a dessert that promises to transport your taste buds to pure bliss.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: Paleo
Serves: 16 marshmallows
Ingredients
- 1 cup water
- 3 tablespoons gelatin
- 1 cup maple syrup
- 1 teaspoon vanilla bean paste
- 1 cup toasted pecans, chopped
- 1/4 teaspoon salt
Instructions
- Line a 9x9 inch baking pan with parchment paper, generously coating the paper with coconut oil or cooking spray to prevent sticking.
- In a small saucepan, combine maple syrup and salt. Heat over medium-high heat, using a candy thermometer to monitor temperature until the mixture reaches 240°F (soft-ball stage).
- While syrup is heating, bloom gelatin by sprinkling it evenly over 1/2 cup of cold water in the bowl of a stand mixer. Let sit for 5 minutes to allow gelatin to absorb liquid.
- Once syrup reaches 240°F, carefully pour the hot syrup into the gelatin mixture while the mixer is running on low speed with the whisk attachment.
- Gradually increase mixer speed to high and whip for 10-12 minutes until mixture becomes thick, fluffy, and forms stiff peaks.
- Add vanilla bean paste during the last minute of whipping to distribute evenly.
- Fold in chopped toasted pecans gently using a silicone spatula, ensuring even distribution.
- Quickly transfer marshmallow mixture to the prepared pan, spreading evenly and smoothing the top with an oiled spatula.
- Let marshmallows set at room temperature for 4-6 hours or overnight until completely firm.
- Once set, lift marshmallows out using parchment paper and cut into 16 equal squares using a sharp, oil-coated knife.
- Store marshmallows in an airtight container at room temperature for up to one week, separating layers with parchment paper.
Tips
- Temperature is crucial: Use a candy thermometer to precisely hit 240°F for the perfect syrup consistency.
- Whip with patience: Allow the mixture to whip for the full 10-12 minutes to achieve the ideal fluffy texture.
- Prevent sticking by generously oiling your parchment paper and cutting utensils.
- For extra flavor, lightly toast your pecans before chopping to enhance their nutty profile.
- Work quickly when transferring marshmallow mixture to the pan to maintain its light, airy structure.
- Let marshmallows set completely—at least 4-6 hours—for the best cutting and texture results.
- Store in a cool, dry place and use parchment paper between layers to prevent sticking.
Nutrition Facts
Calories: 108kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
