Homemade Marshmallows

Homemade Marshmallows are easy to make at home, by combining sugar, gelatine, and water into a hot syrup and whipping to create a fluffy and airy treat

Recipe Developer-Estefania

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Prep Time 20

Cook Time 15

Total Time 35

Ingredients

Instructions

Grease with vegetable oil a square baking dish (about 8x8 inches) lined with parchment paper.
In a saucepan, combine the sugar and water.
Heat the sugar water mixture over medium heat, stirring occasionally until the sugar has dissolved completely.
Bring the syrupy liquid to a boil. Cook without stirring until reaches 115°C (240°F).
Meanwhile, soak the gelatine sheets in cold water for about 5 minutes until they become soft and pliable.
Remove the gelatine sheets from the water and squeeze out any excess moisture.
Add the softened gelatine sheets to the saucepan with the sugar syrup. Stir until the gelatine has completely dissolved and cook for 5 minutes.
Remove the saucepan from the heat and pour the gelatine mixture into a large mixing bowl.
Beat the gelatine mixture with a hand mixer until the marshmallow has a very thick consistency around 5-6 minutes.
Stir in the vanilla extract once the desired consistency is reached (stiff peaks).
Pour the marshmallow into the prepared baking dish. Smooth the top with a spatula.
Allow the marshmallow mixture to set at room temperature for at least 6 hours, or preferably overnight, until firm.
Once set, sprinkle icing sugar over the marshmallow.
Dust a cutting board with icing sugar and carefully invert the marshmallow slab onto it.
Sprinkle icing sugar over the marshmallow.
Cut the marshmallows into squares using a sharp knife.
Toss the cut marshmallows in more icing sugar to prevent them from sticking together.
Place in a slate and serve.

Notes

Measure Accurately: Use a kitchen scale to measure ingredients accurately, especially the sugar and gelatine, as precise measurements are crucial for the texture of the marshmallows.

Controlled Cooking Temperature: When heating the sugar syrup, use a candy thermometer to ensure the syrup reaches the correct temperature (around 115°C or 240°F). This is essential for achieving the right consistency and stability in the marshmallows.

Whip Until Fluffy: Whip the marshmallow mixture for a sufficient amount of time (about 5 minutes) until it becomes thick, glossy, and triples in volume. This ensures the marshmallows have a light and airy texture.

Be Patient During Setting Time: Allow the marshmallow mixture to set at room temperature for at least 6 hours, or preferably overnight, to ensure it firms up properly. Rushing this step can result in marshmallows that are too soft or sticky.

Dust and Store Properly: Dust the marshmallows with icing sugar to prevent them from sticking together. Store them in an airtight container at room temperature in a cool, dry place. Avoid storing them in the refrigerator, as the moisture can cause them to become sticky.

Nutrition