Have you ever wondered how marshmallow is made? Those light, soft, fluffy and deliciously gooey when melted, sweets?
I always thought that marshmallow would be complicated and difficult to make; something to be left to the professionals like Beacon. Never did I imagine that I could make marshmallow in my small kitchen with no fancy gadgets, other than an electric mixer that is.
And now, you can make marshmallow for those special little ones, hubby, mom and dad in your life.
These marshmallows are so light and you can make them in any shape, size or flavour (just use different cookie cutters and flavoured essence). And this recipe is not expensive at all.
Prep time: 15 min
Cooking time: approximately 5- 10 min
Cooling time: approximately 40 min to 1 hour
Setting time: approximately 4 hours
Serves: many (a 9*13 inch pan)
- 250 ml water (1 cup)
- 20 g unflavored gelatin (2 sachets). I use Sheridan’s gelatin – their 50g boxes come in individual sachets of 10 g, which their 125 g boxes don’t
- 1 tsp vanilla essence. If you love to experiment , like me, you can use any flavoured essence that you fancy (orange, lemon, banana, chocolate – the list goes on)
- 400 g granulated sugar (aprox 2 cups)
- To coat the marshmallows:
- 1/2 cup icing sugar (powdered sugar )
- 1/2 cup cornstarch, combined
- Pour 1/2 cup cold water (125 ml) into a bowl. Mix in the gelatin, and let mixture soften. It will look like granular jelly.
- Combine granulated sugar and 1/2 cup of water in a large heavy saucepan. Stir Continuously over medium heat until the sugar is completely dissolved. Bring to a boil, and remove from the heat.
- Add the gelatin and water mixture to the sugar mixture and bring to a boil again; stirring continuously.
- Remove from heat. Add vanilla essence and mix. Pour into a large mixing bowl and let stand until warm. It will look like egg whites and will take about 40 minutes to an hour, depending on the weather. In cooler climates, it will cool faster. I shared the mixture in two and added pink food colouring to the one mixture.
- Coat a baking pan with butter and set aside.
- Once the mixture has cooled; beat it for about 5 – 10 minutes with an electric mixer on high speed. When the mixture starts taking on a melted marshmallow consistency it is ready. You must still be able to pour the mixture. If you beat it too long, the mixture will be quite thick and difficult to spread on the pan (it will still be delicious marshmallow and will look like fluffy clouds meaning it will be difficult to cut smooth shapes with a cookie cutter).
- Pour into the prepared pan, and spread with an offset spatula.
- Mix the cornstarch and the icing sugar together.
- Sprinkle some the cornstarch and icing sugar on top of the mixture, and let it sit until set. This will take about 4 hours.
- Using a sharp knife, cut it into squares or you can use a cookie cutter to make cute shapes. Don’t forget to dust the knife or cookie cutter with the cornstarch/icing sugar mixture, to prevent sticking.
- Toss the marshmallows in the sugar/cornstarch mixture to prevent sticking.
- Store inside a bag in an airtight container up to a week (that is, if it lasts for that long.)
I hope that you will have as much fun as I did making these marshmallows. I would love to hear how yours has turned out so comment, pop me an email or send me a picture or comment on any of my social media profiles.
Download Marshmallow recipe here