There’s just something so special about making your own Marshmallow. Homemade Marshmallow is head and shoulders above any store-bought marshmallow and once you’ve made your own, you’ll struggle to buy it again.
Why you’ll love Homemade Marshmallows
- They’re super easy to make
- They have the most delicious vanilla flavour and no gelatine taste at all
- Homemade Marshmallows can be used in so many of your Christmas desserts, like my Best Rocky Road recipe
- Hot chocolate loves this super soft marshmallow
- They’re perfect in S’mores
How to Make Homemade Marshmallows
When it comes to making your own marshmallows at home, there’s not a lot that you’ll need. However, the mixture needs to whisk for a good 10 minutes and it is quite thick, so I strongly recommend using a good Stand Mixer
Here’s a rundown on what you’ll need to make marshmallows:
Equipment:
- Baking pan (I use an 8 inch square pan) or silicone moulds
- Stand mixer with whisk attachment
- Rubber spatula
Ingredients:
- Gelatine sheets -I use McKenzies sheets, which are available from the supermarket. I find sheets cleaner and easier to use than powdered gelatine.
- Caster sugar
- Sea salt
- Vanilla paste
- Cornflour and Icing Sugar for dusting
I hope you love these Homemade Marshmallows as much as I do. Eat them on their own, pop them in your hot choccies, or make the most delicious Rocky Road with it.
For more delicious homemade gifts, check out my Dutch Speculaas Sugar Cookies -they’re perfect for the holidays!
Homemade Marshmallows
Ingredients
Vanilla Marshmallow
- 5 sheets gelatine I use McKenzie's gelatine sheets (from the supermarket)
- 60 g water
- 80 g water
- 225 g caster sugar
- 2 tsp vanilla paste
- pinch sea salt
For dusting
- 100 g cornflour
- 100 g icing sugar (powdered sugar)
Instructions
Vanilla Marshmallow
- Prepare your pan by spraying the inside liberally with vegetable oil spray. I use an 8 inch (20 cm) square cake pan
- Soak the gelatine leaves in enough cold water to cover the leaves. Let it sit for 5 minutes.
- After 5 minutes, squeeze out the gelatine leaves and place them in a small mixing bowl of your stand mixer. Attach the whisk attachment and add the 80g of water to the gelatine leaves. Whisk on medium.
- While the gelatine is whisking, place the 60g of water in a small saucepan, along with the caster sugar. Over low heat, bring the mixture to a boil, making sure all of the sugar has dissolved.
- Turn the mixer to low and gradually add the sugar syrup down the side of the bowl to avoid splashes.
- Add the vanilla and sea salt. Turn the mixer to high and whisk for another 10 minutes. Marshmallow will be thick and will set quickly, so you need to work quickly now
- Pour the marshmallow into your prepared pan and smooth, then dust with combined cornflour and icing sugar. The leftover cornflour and sugar will be used after cutting the marshmallow
- Cover the marshmallow with plastic wrap and store at room temperature overnight
- Gently remove the marshmallow from the pan, then cut into squares with a large, sharp knife. Spraying the knife with cooking oil can stop it from sticking
- Toss the cut marshmallows in leftover icing sugar and cornflour mixture
- Store marshmallows in a sealed container or bag for gifting, coating it liberally with the cornflour and icing sugar. They should last up to 2 weeks
Notes
- while I use a square cake pan for my marshmallow, you can use any pan you like.
- Silicone molds are also great for marshmallow -just be sure to spray it with vegetable oil first
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