Believe it or not, I don’t actually have much of a sweet tooth. I love a slice of cake as much as the next person, but I am definitely a savoury kind of guy. I do, however, have a weakness for that ultimate childhood treat – marshmallows. Funnily enough, they’re not that easy to come by in Germany, but the good news is that they are fun and easy to make yourself. Better yet, with Homemade Marshmallows you can switch up the flavours and colours however you like.
I think making confectionery is like creating magic in the kitchen. From very few ingredients you suddenly have piles of chocolate fudge, stacks of colourful jubes or in this case, mountains of luscious, soft and fluffy Homemade Marshmallows. Making them at home is so much cheaper than buying the little bags from the supermarket, with the added benefit of making you feel like a kitchen wizard. Whether you want to toast them over the fire, pop them into your hot chocolate, or make gooey, melty s’mores, these marshmallows are perfect every time.
I like to mix my marshmallows up by covering some with toasted coconut and toss others in powdered sugar for a more traditional feel. You can go wild with the flavourings: Rum, coffee, or peppermint are great for the grown-ups, while berry, banana or coconut are good for kids. Experiment and let me know what you think.
Last of all, I am super excited to share a video of this recipe with you! Let me know what you think in the comments below and if you love it, subscribe to my channel on Youtube to make sure you don’t miss any of the great new content coming your way. As always, I love hearing how you get on with these recipes, so drop me a line or send me a photo of your creations. Take care out there and happy cooking! x J
- 450g sugar
- 36g powdered gelatine (approx 4 sachets)
- 24 sheets / 40g gold leaf gelatine (see note for instructions)
- 250g powdered sugar, sifted
- 3 tsp vanilla extract
- 50g powdered sugar
- 50g cornflour / cornstarch
- 50g desiccated coconut
Brush a deep-sided 20x30cm baking dish with oil, line with baking paper leaving plenty of overhang, lightly brush the paper with oil and set aside.
Whisk the sugar and gelatine together, then add to a large saucepan. Pour in 450ml of cold water, then bring to the boil, stirring often to make sure the sugar and gelatine are dissolved. Make sure to use a large saucepan as the mixture can foam up.
When the mixture is at a full, rolling boil, turn the heat down and simmer for 8 minutes. Meanwhile, set up a stand mixer with the whisk attachment fitted.
Remove the mixture from the heat and allow to cool for 3 minutes. Pour into the bowl of the stand mixer and whisk on high speed for 3 minutes. Add the powdered sugar and vanilla extract, then continue to whisk for 5 minutes more until the mixture is light and fluffy.
Immediately pour the mixture into the prepared pan, using a silicone spatula to scrape it all out of the bowl. Smooth the surface then allow the marshmallow to set, uncovered in a cool, dry place for 3-4 hours, or overnight. A cupboard is ideal as it will stop dust falling into the setting marshmallow.
If using powder sugar and cornflour, whisk the two together to remove any lumps. When the marshmallow has set, sprinkle a little of the powder over the surface and smooth it across with a brush or your hands. Lift the marshmallow out of the dish onto a chopping board and gently pull the paper away from the sides, dusting with the powder to stop it sticking where necessary. Flip the marshmallow over and remove the paper.
Using a lightly oiled knife, cut the marshmallow into the desired size. Dust all cut sides with the sugar mixture, then store in an airtight container for 2+ weeks. The marshmallow will set a little more over the next 2 days.
If using coconut, heat the oven grill/broiler to high. Spread the coconut evenly over a small oven-proof dish and place under the grill. Stir the coconut every 15 seconds as it will brown extremely quickly - don’t walk away! When it is toasted to your liking, remove from the oven, allow to cool, then use in place of the sugar mixture in the above recipe.
I have tested this recipe with both powdered gelatine and gold leaf gelatine. They both work perfectly, you may find one or the other easier to come by in your country.
To use the leaf gelatine, soak the sheets in a large bowl of cold water for 5 minutes before using - put them into the water one by one to stop them clumping together. After they have softened, lift them out of the water one by one, squeeze out any excess liquid and drop them into the warm sugar and water mixture, stirring to dissolve. When all of the sheets have been added, bring to the boil as per the recipe above.
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FREQUENTLY ASKED QUESTIONS
Can I make these marshmallows vegetarian/vegan?
I haven’t tested this method with agar agar – yet! If I do I will be sure to update the recipe.
Can I make different flavours?
Yes, you can! Replace the vanilla extract with other essences or extracts of your choice. Rum, coffee, peppermint or raspberry are all very nice. You could also use coconut flavouring if you are making the coconut marshmallows.
Can I make coloured marshmallows?
Yes! Add the colouring to the marshmallows at the same time as the flavouring. I’d suggest not adding too much liquid to the mixture, so either a few drops of standard food colouring or a gel food colouring for a stronger colour. I’ve not experimented with natural colours, but I think it would be possible to use beetroot juice or similar for a gentle colour.
Can I replace or reduce the sugar in these marshmallows?
Not in this recipe. Sugar acts not only as a sweetener but gives structure and texture to the marshmallow.