I don’t always love marshmallows, I feel like a lot of times when you buy them they can taste dry and crusty.
But I’m always hearing that homemade marshmallows are sooooo much better, so I wanted to learn how to make them.
THE PEOPLE WHO SAID HOMEMADE ONES ARE BETTER WERE SO RIGHT. These marshmallows were so soft, so fluffy, so squidgy, not dry at all and had great flavours. I’ve learnt that store bought marshmallows are no where near as good as homemade ones.
I like to make recipes that everyone can make. I would say with most of my recipes, no specific or expensive equipment is needed.
However, with this recipe there are 2 thing that are needed:
One thing we are going to do is make a syrup.
This syrup is the most important part of this recipe. We’re going to heat this syrup until it reaches 115c/240f.
If the syrup goes too above this temperature, or if you take if off the heat too early, the final texture of your marshmallows will not be right.
So you really do need a thermometer to make these.
A stand mixer or an electric whisk
Once the syrup has been made, we’re going to pour this into some gelatin, then whip this mixture.
This mixture is going to be WHIPPED.
I would never doubt your abilities, however, you will not be able to whip this by hand. A lot of power needs to go into whipping the marshmallow mixture.
So some kind of electric mixer is needed.
Again, I like to make recipes that anyone can make. But I’ve learnt that marshmallows are a little tricky. If you don’t have these 2 pieces of equipment, this will be very difficult to make.
Here are the ingredients you are going to need:
- Powdered gelatin – this is what’s going to make the marshmallows set. Any powdered gelatin works, but my go to is from a brand called ‘Dr Oetker’
- Granulated sugar – caster sugar works too.
- Golden syrup – this is going to stop the sugar from crystallising when making the syrup.
- Vanilla extract or vanilla bean paste – for flavour
Marshmallows are very sticky. So you’re also going to need a lot of icing sugar/powdered sugar to prevent the stickiness. And also either vegetable oil or butter to grease your tin and knife.
Can I substitute the golden syrup?
The golden syrup is an important ingredient, again it stops the sugar from crystallising when making the syrup.
I’ve heard that golden syrup is not really a thing in some countries THIS IS OK.
Corn syrup is the best substitute.
Or I’ve also heard that agave or honey works too.
But personally, I would say golden syrup or corn syrup are the best 2 ingredients to use.
Leaving the mixture to set
After you have made the marshmallow mixture, you’re going to add it into your prepared tin THEN YOU NEED TO LEAVE IT TO SET.
You want to leave it at room temperature for at least 4-6 hours, it’s better if you leave it uncovered.
I just left mine overnight though.
If you try cutting into this too early, it will be a disaster so make sure to wait.
But then after, they are finally done!
20g powdered gelatin
400g granulated sugar
1/8 teaspoon salt
80g golden syrup
1 tablespoon vanilla extract, or vanilla bean paste
Plus a lot of icing sugar
- Start by preparing your tin, so get an 8 inch cake tin and lightly grease this with some vegetable oil or butter. Dust this tin with icing sugar then leave it aside.
- In a large bowl, add the water and gelatin. Give this a mix, then leave aside.
- In a pot, add the sugar, salt , golden syrup and water. Give this a mix.
- Place this pot onto medium heat, then let the mixture cook until it reaches 115c/240f. Make sure NOT to stir this mixture during this process. Also, if at any point you see any sugar crystals on the side of the pot, use a wet pastry brush to get rid of these.
- Once it reaches 115c/240f, take this off the heat.
- Using a stand mixer with the whisk attachment, or an electric whisk, start whisking the set gelatin mixture.
- Whiles whisking, slowly pour in your sugar syrup. Once all the syrup has been added, increase your mixers speed to high and whip the mixture until it almost triples in volume and becomes super thick and fluffy. The mixture should form a thick ribbon when you remove the whisk.
- At this point, whisk in the vanilla.
- Add this mixture into your prepared tin and spread it out. THIS MIXTURE IS VERY STICKY so either spread it out using a wet spatula or palette knife, or instead just use wet hands.
- Leave this to set at room temperature for at least 4-6 hours, I just left it overnight.
- Once it has set, dust the top of it with some more icing sugar, then take it out of the tin.
- Again, this is sticky, so it helps to lightly grease your knife with oil or butter before cutting into it.
- Once you have cut it into pieces, dip each piece in some icing sugar, shake off any excess and then they are done. Enjoy!