Making your own marshmallows
Making Your Own Marshmallows
Introduction
Homemade marshmallows are a delightful treat that can elevate any dessert or hot cocoa. Not only are they incredibly soft and fluffy, but they also allow you to customize flavors and colors, making them perfect for any occasion. This guide will walk you through the simple process of creating your very own marshmallows from scratch.
Why Make This Recipe
Making marshmallows at home can be a fun and rewarding experience. Unlike store-bought versions, homemade marshmallows have a fresh taste and a light, airy texture that can’t be matched. You also have complete control over the ingredients used, which means you can avoid preservatives and artificial flavors. Additionally, they’re perfect for gifts, party favors, or just a sweet treat for yourself.
How to Make Marshmallows
Ingredients:
- 10 sheets of gelatin
- 275 g granulated sugar
- 18 g honey
- 175 ml water
- 100 g egg whites (approximately 3 eggs)
- 1 tsp vanilla extract
- 25 g cornstarch
- 25 g powdered sugar
- Optional: food coloring (e.g., pink)
Directions:
- Soak the gelatin in cold water for at least 20 minutes (the longer the soak, the stronger the gelatin will be, resulting in firmer marshmallows).
- In a saucepan, gently bring 250 g of granulated sugar, honey, and 175 ml of water to a boil.
- Meanwhile, beat the egg whites with 25 g of sugar in a stand mixer on medium speed until soft peaks form.
- Once the sugar syrup reaches 120 degrees Celsius, remove it from the heat and pour it in a steady stream into the egg whites while mixing. Make sure to pour the syrup beside the whisk and not directly onto it, as the syrup is extremely hot.
- Squeeze excess water from the gelatin and add it, along with the vanilla extract, to the egg whites. If you want to color your marshmallows, add a few drops of food coloring at this stage. Continue to mix until the bowl feels cool to the touch (approximately 20-25 minutes).
- In a bowl, combine cornstarch and powdered sugar. Transfer the mixture to a brownie pan, generously sprinkle it with the cornstarch and sugar mix, and press it down to shape.
- Let the marshmallows dry for at least 2 hours before cutting them into pieces. Cut them into 4 x 2 cm blocks and toss them in the powdered sugar mixture to coat.
How to Serve Marshmallows
Homemade marshmallows can be served in many delicious ways. They are delightful when toasted over a campfire and added to s’mores, or simply dropped into a steaming mug of hot chocolate. You can also enjoy them as a sweet snack or incorporate them into baking, such as in brownies or homemade rice crispy treats.
How to Store Marshmallows
To keep your homemade marshmallows fresh, store them in an airtight container at room temperature. If you keep them properly sealed, they can last for up to two weeks. Be sure to dust them lightly with powdered sugar before storing, to prevent them from sticking together.
Tips to Make Marshmallows
- Ensure your mixing bowl and beaters are grease-free to help the egg whites whip properly.
- Experiment with different flavors by using flavored extracts or adding zest from citrus fruits.
- If you want denser marshmallows, increase the gelatin slightly to achieve your desired consistency.
Variation
You can easily modify the basic marshmallow recipe by adding different flavors, such as peppermint extract for a festive touch, or incorporating chocolate chips for an added treat. Additionally, swirling in fruit purees can create visually stunning and delicious variations.
FAQs
Q1: Can I use powdered gelatin instead of sheets?
Yes, you can substitute powdered gelatin for sheet gelatin. Generally, 1 sheet of gelatin equals about 2.5 grams of powdered gelatin.
Q2: Can I make marshmallows without egg whites?
Yes, you can make vegan marshmallows using aquafaba (chickpea brine) as a substitute for egg whites.
Q3: How do I fix marshmallows that did not set properly?
If your marshmallows didn’t set, it may be due to insufficient gelatin or incorrect temperatures. For a quick fix, you can reheat the marshmallow mixture, add more dissolved gelatin, and rewhip to the desired consistency.
Homemade Marshmallows
Ingredients
Marshmallow Ingredients
- 10 sheets gelatin Soak in cold water for at least 20 minutes.
- 275 g granulated sugar
- 18 g honey
- 175 ml water Used to make the sugar syrup.
- 100 g egg whites Approximately 3 eggs.
- 1 tsp vanilla extract
- 25 g cornstarch For dusting.
- 25 g powdered sugar For dusting.
- food coloring (optional) Add to customize colors.
Instructions
Preparation
- Soak the gelatin in cold water for at least 20 minutes.
- In a saucepan, bring 250 g of granulated sugar, honey, and 175 ml of water to a boil.
- In a stand mixer, beat the egg whites with 25 g of sugar on medium speed until soft peaks form.
Making the Marshmallow Mixture
- Once the sugar syrup reaches 120 degrees Celsius, remove it from heat and pour it into the egg whites while mixing.
- Add the soaked gelatin and vanilla extract to the egg whites. Add food coloring if desired. Mix until the bowl feels cool to the touch (about 20-25 minutes).
Setting the Marshmallows
- Combine cornstarch and powdered sugar in a bowl. Transfer the mixture to a brownie pan, sprinkle it generously, and press down.
- Let the marshmallows dry for at least 2 hours before cutting them into 4x2 cm blocks and coating in powdered sugar.
