Vanilla Bean Black Pepper Marshmallows
Sweet and spicy join forces to make these vanilla bean black pepper marshmallows a treat that you'll never forget! Perfect for dunking in hot chocolate or sandwiching in-between graham crackers for some grown-up s'mores.
Yield: 24 marshmallows
  • 4½ tsp unflavored powdered gelatin
  • ½ cup cold water
  • ¾ cup sugar
  • ½ cup light corn syrup, divided
  • ¼ cup water
  • ⅛ tsp salt
  • 2 tsp vanilla bean paste
  • ½ tsp coarsely ground black pepper
For the Classic Coating
  • 1½ cups confectioner's sugar
  • 1 cup cornstarch or potato starch
  1. Coat an 8x8-inch baking pan with cooking spray. Set aside.
  2. In a small bowl, stir together the gelatin and cold water. Let sit for 5 minutes.
  3. Meanwhile, stir together the sugar, ¼ cup corn syrup, water, and salt in a large pot over high heat. Bring to a boil, stirring occasionally, until the temperature reaches 240F. While the sugar heats, microwave the gelatin mixture until melted, about 30 seconds. Pour into the bowl of a stand mixer fitted with the whisk attachment along with the corn syrup. Put the mixer on low speed and let it run continuously.
  4. When the sugar syrup reaches 240F, slowly pour it into the mixer bowl while it is still running. Increase the speed to medium and beat for 5 minutes. increase speed to medium-high and beat for another 5 minutes. Beat on the highest speed for 1-2 minutes. Beat in the vanilla bean paste and black pepper. The marshmallow batter should now be a glossy, shiny white that has tripled in volume. Pour into the prepared pan, using an offset spatula to smooth it.
  5. In a bowl, whisk together the confectioner's sugar and cornstarch. Sprinkle about ½ cup of this coating over the marshmallows. Let set for at least 6 hours in a cool dry place.
  6. Using a knife, loosen the marshmallows from the pan and invert onto a coating-dusted surface. Dust with more coating. Cut into squares. Dip the sticky edges into more of the coating.
Nutrition Information
Serving size: 1 marshmallow
Recipe by Joanne Eats Well With Others at