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Homemade Marshmallows

Homemade Marshmallows

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Once you’ve had a homemade marshmallow there is no going back! They are like puffs of light airy clouds dusted in sugar. Read the blog post for tips and tricks on making the perfect marshmallow. Recipe adapted from Canadian Living.

Ingredients

Units Scale
  • 2 packages (7g each) unflavoured gelatine (or 4 1/2 teaspoons)
  • 1 cup granulated sugar
  • 2 Tablespoons corn syrup
  • 2 large egg whites
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup icing sugar, sifted (for dusting and coating marshmallows)
  • 1/3 cup cornstarch, sifted (for dusting and coating marshmallows)

Instructions

Note: Make sure to prep and have all your ingredients measured and ready. Making homemade marshmallows is quite simple, although timing is key for success. Once things get moving it goes quite quickly! 

  1. In a medium bowl add sifted icing sugar and cornstarch, and mix together.
  2. Line a 9×9 pan with parchment paper and dust the entire paper (and the sides) with the cornstarch mixture, set aside.
  3. In a small saucepan sprinkle gelatine over 1/2 cup of cold water, and let stand for 5 minutes.
  4. Meanwhile, in a medium-large saucepan bring granulated sugar, 1/3 cup water and corn syrup to a boil on medium-high heat. Boil without stirring (you can brush down the sides of the pan with a pastry brush dipped in cold water if you need to). Boil until a candy thermometer reaches 260˚F (125˚C), or until hard-ball stage (when 1 teaspoon of the syrup dropped into cold water forms into a hard ball), approx. 12 minutes. Remove from heat.
  5. While the syrup mixture is boiling, place the gelatine mixture on the stovetop over low heat, and melt the gelatine stirring until clear (approx. 3-5 minutes). Whisk into the hot sugar syrup (be careful as the mixture will bubble). Remove from the heat. 
  6. In a stand mixer using the whisk attachment, whisk egg whites with salt until foamy and stiff. With the mixer running on low speed, gradually and very carefully pour the gelatine mixture into the egg whites. Beat on high until increased in volume and cool, about 10 minutes. Beat in vanilla.
  7. Immediately pour the marshmallow mixture into the prepared pan, scraping down the sides of the bowl. Using an offset spatula smooth the top of the marshmallow fluff. Dust the top with the cornstarch mixture (save the remaining mixture for later). Let the marshmallows stand, uncovered for 6 hours or preferably overnight (until set).
  8. When ready, remove the pan and peel the parchment paper back. Place the 9×9″ marshmallow on a cutting board. Using a sharp large knife slice into  1-inch squares (you may need to grease the knife or keep cleaning it as you go).
  9. Add the cornstarch mixture to a ziplock bag. Add one marshmallow in the bag at a time and shake to cover the entire marshmallow. Place the marshmallow on a piece of parchment paper and repeat with the rest of the marshmallows, leaving one inch between. Let set for another hour until all sides have dried.

Notes

Store in an airtight container, making sure marshmallows don’t touch (if they are not set they will stick together).
If you find your marshmallows are damp, put them back into your zip lock bag with the cornstarch mixture and re-coat.
Marshmallows also freeze well. Store in an airtight container for up to 2 months.

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