Believe it or not, I don’t 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 serious weakness for Homemade Marshmallows.
Marshmallows are actually not as readily available in Germany as in many other countries, but the good news is that they are fun and incredibly easy to make yourself.
Why make Homemade Marshmallows?
I’ve said it before, and I’ll say it again. When you make sweet treats like marshmallows at home, you know exactly what goes into them! Many commercially produced foods are loaded up with chemicals, stabilisers and preservatives to prolong their shelf life.
When you make your own marshmallows you can skip out those ingredients altogether and get back to candy making basics. No corn syrup necessary in these beauties.
As a bonus, with Homemade Marshmallows you can switch up the flavours and colours however you like. You can make different shapes and sizes, to use for making s’mores, for toasting over a campfire or even for Homemade Marshmallow Easter Eggs.
Marshmallows can be made with 5 simple ingredients:
- white sugar
- powdered sugar
- gelatine (powdered or sheets)
- vanilla extract
These ingredients are affordable and easy to find in the shops. No odd ingredients here!
I think making confectionery is like creating magic in the kitchen. From very few ingredients you suddenly have mountains of luscious, soft and fluffy marshmallow goodness.
Making marshmallows has four major steps:
- Make and cook a simple sugar syrup with gelatine.
- Whisk the syrup and gelatine mixture until it is light and fluffy.
- Pour the marshmallow into a form and let it set.
- Slice and coat with cornstarch and powdered sugar so that it doesn’T stick together.
Why make marshmallows at home?
Making marshmallows at home is much cheaper than buying the little bags from the supermarket, with the added benefit of making you feel like a kitchen wizard. Also, with only 5 ingredients you know exactly what goes into your marshmallows and can avoid the cocktail of chemicals in commercially processed candy.
How to use homemade marshmallows
Whether you want to toast them over the fire, pop them into your hot chocolate, or make gooey, melty s’mores, you can find a use for every occasion. Homemade marshmallows make a fabulous Halloween treat!
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 see what you like best.
As I mentioned above, 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.
Frequently Asked Questions
Can I make these marshmallows vegetarian/vegan?
I haven’t tested this method with agar agar – yet! When I do I will be sure to update the recipe.
Can I make different flavours of marshmallows?
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.
Homemade Marshmallows Recipe (+ video!)
- 450 g white sugar
- 36 g powdered gelatine, or 24 sheets / 40g gelatine sheets (gold grade)
- 250 g powdered sugar, sifted
- 3 tsp vanilla extract
- 50 g powdered sugar
- 50 g cornflour / cornstarch
- 50 g desiccated coconut
- PREPARE: 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.
- MAKE THE SYRUP: 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.
- SIMMER THE SYRUP: 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.
- WHISK THE MARSHMALLOW MIXTURE: 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.
- POUR THE MARSHMALLOWS AND LET SET: 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.
- COAT THE MARSHMALLOWS: If using powdered 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.
- CUT THE MARSHMALLOWS TO SIZE: 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.
- TOASTED COCONUT COATING: 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.
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