How To Make Home Made Marshmallows

Marshmallows are a fan favorite as they are sweet and comforting. Homemade marshmallows can be used as a great gift, and they can be made in bulk as you can store them for a couple of months. This marshmallow recipe is quick and easy, as it takes 30 minutes both to prepare and to cook.

toast with marshmallows beside a cup with milk foam — Photo by solod_sha on Pexels.com

Ingredients Required

3 large egg whites
1 teaspoon of cooking oil
13 leaves of gelatine
700g white caster sugar
1 ½ tbsp liquid glucose
1 teaspoon vanilla essence

Dusting the Marshmallows

100g icing sugar
4 table spoons of corn flour

How to Cook the Marshmallows

STEP 1: With an electric beater, mix the egg whites in a big bowl that can handle heat. Whisk until the mixture is soft. Cover the gelatin with 200ml of cold water in a large bowl or jug. This will soften it.

STEP 2: Put the brown sugar, liquid glucose, and 300 ml of water in a big pot with a lid. A sugar thermometer should read 130C when the mixture is cooked over medium-high heat. When you work with hot sugar, be very careful. Once the pan is no longer hot, add the gelatin and the water it was soaked in to the hot sugar. The sugar can bubble up and spit, so be careful or put on oven mitts. Stir the mixture until the gelatin is gone, then carefully pour it into a jug that can handle heat.

STEP 3: Put the beaters back on the egg whites and whip them some more until stiff peaks form. Hold on to the whisk as you add the warm syrup in a steady stream. The mixture should be kept beating until it is smooth and shiny. Next, add the vanilla seeds. Keep using the electric beaters for another 8 to 10 minutes, or until the mixture gets thicker.

Step 4: SIZE: 25 cm x 35 cm (or any other big, deep rectangular dish): Line with cling film and brush with sunflower oil. Together, mix the icing sugar and cornflour, and then use a sieve to put a third of the mix into the tray to cover the inside. Put the marshmallow mix in, use a spoon to level it out, and let it sit for two hours.

STEP 5: Lay out a big piece of baking paper on the work surface and sprinkle another third of the cornflour sugar mix on top of it. Turn the marshmallow over onto the floured sheet and peel off the cling film. Add a little more cornflour sugar and use it to dust the big, sharp knife as well.

STEP 6: Use a knife to cut the marshmallows into small pieces that are about 3 cm x 3 cm. Sprinkle a little more cornflour sugar over the cut sides as you go. They need to be coated on all sides or they will stick. You might not need all of it of course. You can serve it right away or store it in an airtight jar with baking parchment between layers for up to two days. Freeze them for them to last longer.

Strawberry Pink Marshmallows

To make your home made Strawberry Jello Powder – Strawberry jello does not take the role of gelatin in this easy Valentine’s Day dessert recipe, but is added to give these marshmallows both the blush pink color and the delicious strawberry flavor.