Marshmallow Recipe – Learn How to Make These Sweet Clouds of Joy
Marshmallow: the name itself sounds fluffy and delightful, rolling off the tongue just as easily as it is to bite into one of these sweet clouds of joy.
It is no wonder, then, that this heavenly confection was once reserved only for Gods and royalty, enjoyed by the Ancient Egyptians as far back as 2000 BC. Over 4,000 years later, the marshmallow has survived the test of time, continuing to bring us pleasure in the form of wild shapes and colours, sandwiched between chocolate and biscuits to create the classic American S’more, sprinkled atop at rich hot chocolate to melt into a thick, white fluff, or simply toasted over an open fire.
I don’t toast my marshmallows, rather, I burn them to a crisp, biting into the crunchy, smoky texture and unearthing the oozy goodness beneath. When I was little, I was quite obsessed with this playful method of consumption, my sister and I resorting to toasting them over a candle when we didn’t have an open fire or a blowtorch available to us – and fortunately so. The candle offered the best alternative, much to the disapproval of our mum who was likely thinking of the questionable fumes and unusual scents emitted.
Marshmallows, therefore, have always held an excitement for me, hence why I was elated by the prospect of creating my own for the first time years ago. The idea of making these magical treats from scratch is a prospect which has never grown monotonous; I will always marvel at the transformation from a thin, watery mix to a thick, meringue-like texture in mere minutes.
This Donna Hay recipe is my favourite: I have tried many different recipes using ingredients such as egg whites and golden syrup, but have never found them to work as well as the simple combination of gelatine, water, corn syrup, and sugar. I hope you will also delight in this process and come to adore this recipe as much as I have, but if I am still to convince you, here is some additional fluff (no pun intended) you might like to read:
Is it really worth the effort?
Absolutely. Shop bought marshmallows tend to be overly sweet and synthetic in taste, dry, and sometimes quite stiff in texture – this is likely why some aren’t overly fond of marshmallows. I defy those who loathe to try the homemade version and not be surprised by their incredibly fluffy texture and subtle sweetness.
Do I have to use a sugar thermometer?
The sugar syrup needs to reach the soft ball stage, which is possible to judge by eye, but some might find this quite intimidating. For peace of mind, I would recommend investing in a thermometer as they can easily be found online and are very easy to use – make sure to buy one which clips to the pan so your hand isn’t stuck holding it up, at risk of being splattered with boiling hot sugar syrup!
Which gelatine should I use?
I am yet to experiment with vegan or vegetarian options, but any animal gelatin will work. I do, however, advocate for beef over pork gelatine. The result is the same, but beef gelatine tends to have a less invasive flavour and smell – pork gelatine can be unappetising, which is sometimes why some aren’t so fond – aiding as another way to win over the marshmallow haters!
Flavours, Colours, Shapes, Textures
I’ve always loved the versatility and possibility of homemade marshmallows, and so, I’ve explored several exciting combinations over time; pink marshmallows topped with rose petals before setting, chopped pistachio and orange blossom, peppermint flavouring with red food colouring swirled throughout for a marbling effect. I have shared my classic vanilla recipe, as its simplicity is universally loved, but once you have attempted this basic recipe, I urge you to experiment with different extracts, food colouring, shapes, and textures; by textures, I mean the addition of chopped nuts, fruit, chocolate, or anything else you can think of. For different shapes, get creative with silicone moulds, greasing them with a bit of oil to allow easy release.
How long do they last?
Kept in an airtight tub or container, they last at least a month, if not longer. It’s quite impossible for them to go off; they are pure sugar after all. They will likely dry or harden over time, but if you’re toasting them, it won’t make much difference!
Visual Steps
Whether you are a marshmallow fan or not, I invite you to follow this recipe and leave me a review down below. I always love hearing from readers, so if you have any questions or would simply like to connect, fill out the form on my contact page or message me through my social media accounts:
Marshmallows
Equipment
- Sugar thermometer
- Large saucepan
- Spatula
- Deep baking tin (30 x 20cm)
- Baking Paper
- Stand mixer An electric whisk will also work but I recommend a stand mixer for ease.
- Pizza Cutter
- Sieve
Ingredients
For the Mallow:
- 125 ml warm water
- 2 level tablespoons gelatine powder
- 125ml water
- 330 g caster sugar
- 230 g liquid glucose or corn syrup both work excellently
- ½ teaspoon bourbon vanilla extract
For the Coating:
- 150 g icing sugar sifted
- 25 g cornflour sifted
Instructions
- Grease a 20cm x 30cm deep rectangular baking tin and line with lightly greased paper. The marshmallow mix is incredibly sticky, so greasing twice will allow a smooth release from the tin.
- Pour the warm water into the bowl of an electric mixer and sprinkle over the gelatine. Setting this aside, place the sugar, glucose, and extra water in a medium saucepan over a medium heat. Stir until the sugar has dissolved into the water and glucose.
- Cook without stirring for 5-7 minutes or until a sugar thermometer inserted reads 115℃ (soft ball stage). With a stand mixer running on high speed, gradually pour in the hot sugar syrup in a thin, steady stream into the gelatine mixture. Add the vanilla extract and beat for 5-7 minutes or until very thick and fluffy.
- Quickly spoon the mixture into the prepared tin and smooth the top with a spatula. Leave overnight at room temperature to set.
- For the coating, measure and sift the cornflour and icing sugar into a large bowl. Clear a large space on your worktop and sift a few spoonfuls of the mixture into a rectangular shape, slightly larger than the size of the baking tin.
- Gently turn out the marshmallow upside down onto a lightly dusted surface. Peel the baking paper away carefully and sift another dusting over the set marshmallow.
- Coat a knife or a pizza cutter in the mixture and cut into equal squares. You might need to dip the cutter back into the mixture a few more times after it picks up a sticky marshmallow coating.
- Coat the marshmallows in the mixture and transfer into an airtight container or into cellophane bags for gifts.
