Excellent news! I finally took the plunge and tried out this whole making your own marshmallows at home malarky and not only is it easy (!), the results are amazing!
I was intimidated by the idea of making marshamallows for a really long time. It seemed so complicated, finnickity and doomed to possible failure. What did I think would happen? Well, that the recipe somehow wouldn’t work for me, and that the marshmallows would be an unworkable sticky mess. I can reassure you that didn’t happen and now I’m left wondering why I didn’t try them sooner!
We used these marshmallows to make s’mores by grilling them and sandwiching them between two digestive biscuits with a few squares of melted dairy milk. Messy, but super delicious!
These easy homemade vanilla bean marshallows tasted like gooey, delicious ice cream in marshmallow form. I can’t even compare them to a marshmallow from a bag because there’s literally no comparison – it’s like the difference between an artisan loaf of sourdough and a slice of stale cheap white bread. You HAVE to try these!
If you’re intimidated by the thought of having a go at making marshmallows too, let me reassure you – it’s so easy! In fact, there’s only FOUR ingredients involved! Sugar, water, gelatine and vanilla. One thing you absolutely will need though is a stand mixer – don’t attempt to make these by hand, or even with a hand held mixer, as you’ll need to set the mixer to run for at least 15 minutes.
The gelatine is combined with water to soften, and then sugar and more water is boiled gently for fifteen – twenty minutes until it becomes a thick sugar syrup. The syrup is added to the gelatine mix slowly, and magically before your eyes, the mixture is transformed into beautiful billowing clouds of marshmallow! The mixture is spread into a tin coated with icing sugar and cornflour and left to cure, before being turned out and cut into squares.
You really do need a good quality vanilla, and lots of it, in this recipe, or the marshmallows can tend to taste strongly of sugar (well, there is an awful lot in there!). Some other great additions to these marshmallows would be some salted caramel sauce, melted chocolate to make chocolate marshmallows, or a bit of rum!
You don’t need to cut these marshmallows into squares – you can use a cookie cutter to cut them into any shape you want!
Just a note – as a non meat eater I did attempt to make marshmallows using a vegan gelatine substitute, but I quickly realised that it was absolutely not going to work. Some more research showed that veggie marshmallows are a very tricky proposition, although you can buy them from specialist companies online.
- 2 7g sachets powdered gelatine, I used Dr Oetker
- 100ml water
- 450g caster sugar
- 175ml water
- 1 tbsp sunflower oil
- 2 tbsp icing sugar
- 2 tbsp corn flour
- 2 tbsp vanilla bean paste
- In a large saucepan over a medium-high heat, combine the 450g caster sugar with the 175ml water. Bring to a vigorous boil, stirring frequently until all the sugar has dissolved.
- Once no sugar grains are visible, reduce the heat slightly and allow to continue bubbling away for 15-20 minutes, or until a sugar thermometer reads 113C/235F.The mixture will be very hot, so ensure it doesn't get anywhere near you!
- Transfer the hot mixture into a large jug, to make it easier to pour into your mixer (be very careful!). Meanwhile, combine the sachets of gelatine with the 100ml water in the bowl of the mixer.
- Turn the mixer on high and begin to carefully pour the hot sugar syrup into the bowl, ensuring it goes in along the side only, not into the middle. Gradually add it all in, and then add the two tablespoons of vanilla bean paste.
- Increase the blending speed to maximum, and continue to mix for around 20 minutes. The mixture will resemble a very thick meringue, but don't worry - it will set once it goes into the tin!
- While the marshmallow mix is blending, grease a 8 x 8 inch tin with the vegetable oil and then sieve in the mixture of icing sugar and corn flour so that it thoroughly covers the bottom and sides of the tin. With the aide of a spatula, pour the marshmallow mix into the tin and level off the top before dusting it with a little more icing sugar and corn flour. Leave at room temperature for 2 hours, or overnight to set.
- Once you're ready to cut, loosen the marshmallow slab and turn it out onto a work surface dusted with icing sugar and corn flour. Cut into around 18 large generous squares, coating each one in more of the icing sugar / corn flour mixutre.
- To make chocolate dipped marshmallows, melt about 200g of your chosen chocolate and dip half of each marshmallow diagonally in the chocolate before setting to dry on some parchment paper. Finish with chopped nuts or seasonal sprinkles.
- Store in an airtight container for up to four weeks.
Please make these – once you realise yourself just how easy it is, you’ll be making marshmallows at every opportunity! Might I suggest salted caramel first?