Homemade Marshmallows
by Jay Wadams
Making marshmallows is a type of kitchen magic. With only 5 ingredients you can create mountains of fluffy, springy, delicious marshmallows. Try the recipe yourself to see how easy it is.
Ingredients
- 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
additionally:
- 50 g powdered sugar
- 50 g cornflour / cornstarch
or:
- 50 g desiccated coconut
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- 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.
Notes
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.
Imperial measurements are approximate. For best and most accurate results I use and recommend a digital kitchen scale like the one below.
Nutrition
Serving: 1large marshmallow | Calories: 72kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 2mg | Potassium: 6mg | Fiber: 0.2g | Sugar: 15g | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.1mg