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homemade marshmallows

Homemade marshmallows

Easy way to make the best marshmallows at home - without any glucose , egg whites or corn syrup!
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Ingredients
  

  • 28 grams or 3 tablespoons gelatin
  • 60 ml or 1/4 cup cold water
  • 60 ml or 1/4 cup water
  • 200 grams or 1 cup granulated sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • Powdered sugar for coating
  • 2-3 drops red or pink gel food colouring

Instructions
 

  • Prepare your pan by greasing generously with oil and sifting icing sugar all over. Tap off the excess. A 5 x 5  square pan works well for good sized marshmallows for candy, I used an 8 x 8 here as I wanted mini marshmallows for baking recipes.
  • Mix the gelatin into the quarter cup of cold water. This is called blooming.
  • In a thick bottomed sauce pan, measure out another 1/4 cup water and the one cup sugar. Heat until all the sugar dissolves. Swirl or stir so that nothing burns.
  • Once the sugar dissolves, let it continue heating on low or medium until it reaches soft ball stage. If you have a thermometer, it should register 240 F or 115 C.
  • If you don't have a thermometer , use a teaspoon and drop little bits of the sugar solution into a cup of cold water. Roll in your fingers. If it forms a "soft ball" , its the right stage. If its not reached the required temperature yet, you will not be able to form a ball with it.
  • It sounds more complicated than it really is. Basically , if you let all the sugar melt and heat it for a minute or so more - before it turns yellow or amber colour - you should be good.
  • Once you have reached this stage , immediately take the saucepan off the heat. Mix in the gelatine and stir until dissolved.
  • Add the vanilla and salt.
  • If you see undissolved bits , you can strain it now .
  • Beat with your electric mixer at medium high for few minutes. You want a batter that is white , fluffy and viscus . When you lift the beater or tilt your pan, it should flow slowly. It will be really sticky.
  • Add your food colour if using ( drop by drop) and beat until incorporated
  • Using a rubber or silicon spatula , spread the mixture on your prepared pan and smoothen quickly. Rest for atleast 2 hours or overnight .
  • Remove the marshmallow slab , using a rubber or silicon spatula to nudge it off the sides and bottom.
  • Dust the top of the marshmallows , your knife and the cutting board with sifted icing sugar. Cut into squares. Dust with icing sugar.

Notes

Double the recipe for a 9 x 13 inch pan .
Store sugar coated marshmallows in an airtight container for few days at room temperature.
Don't worry about your sticky utensils. Soak in water and the marshmallow melts right off in a few minutes.
My measuring cup is 240 ml.