Soft, fluffy, bouncy homemade marshmallows that do not contain corn syrup or glucose, you don’t need a thermometer and taste 100% better that any shop bought ones.
Did you know you can make marshmallow at home and they are super easy to make? You need to put a little effort like making a syrup to pour into your meringue but after that all that is left is sprinkling it with an icing sugar and corn flour mix and you are done. It is that simple and your homemade marshmallows will taste better than any store bought ones.
HOMEMADE MARSHMALLOWS VS STORE BOUGHT
- Homemade marshmallows are fluffier than store bought
- Store bought marshmallows have an artificial sweet taste
- Homemade marshmallows can be flavoured with whatever flavour you like
- Store bought marshmallows are less sticky than homemade marshmallows
- Homemade marshmallows can be any shape and thickness you like
- Store bought marshmallows take less effort to
- Homemade marshmallows do not contain corn syrup or glucose
As you can see from the above list, homemade marshmallows are worth the effort.
HOME MADE MARSHMALLOWS WITHOUT CORN SYRUP GLUCOSE OR A THERMOMETER
Did you know you can make marshmallows at home using only sugar and no corn syrup or glucose. These marshmallows are made from sugar, water, gelatine, vanilla, icing sugar and cornflour. Plus if you don’t have a candy thermometer don’t worry, all you need is some cold water.
MARSHMALLOWS WITHOUT A CANDY THEROMETER
You don’t need a candy thermometer to make home made marshmallows. After simmering your sugar and water for around 11 minutes, place a drop of your syrup into a glass of cold water. If you can pick it up and roll it into a ball then you have reached the soft ball stage. Watch my video below to see what it should look like.
INGREDIENTS FOR HOMEMADE MARSHMALLOWS
To make marshmallows at home you need 7 ingredients
- Icing sugar
- Vegetable oil
- Optional; Salted caramel or flavour of your choice
HOW TO MAKE HOMEMADE MARSHMALLOWS
There are only a few steps involved in making marshmallows at home they are:
- Soak your gelatin in water
- Boil then simmer your sugar and water until soft ball stage, about 1 minutes
- Grease your tray and baking paper with vegetable oil
- Mix your icing sugar and cornflour together
- Sprinkle some of your icing sugar and cornflour mix over your baking paper
- Add your syrup to your gelatine and beat on a high speed
- Add your marshmallow mix to your tray
- Sieve over some icing sugar and cornflour mix and leave it to set for a few hours
- Cut your marshmallows into whatever shape you like then roll into some of your icing sugar and cornflour
- Dig in and enjoy
HOW TO CUT HOMEMADE MARSHMALLOWS
You can cut your marshmallows using a knife or cookie cutters to achieve different shapes. To stop your marshmallows sticking when you cut them, you need to oil your knife and cookie cutters really well. The oil stops them sticking and allows you to have a crisp cut marshmallow.
You can also pipe your marshmallows if you want a certain shape. When piping marshmallows make sure to oil your piping nozzle really well so your marshmallows don’t stick. Pipe onto baking paper that has been oiled then sprinkled over with icing sugar and cornflour and don’t forget to also sprinkle the tops and sides with cornflour and icing sugar too.
HOW TO FLAVOUR HOMEMADE MARSHMALLOWS
WHY ARE MY MARSHMALLOWS STICKY
Your marshmallows will become sticky when the sugar in the marshmallows is exposed to the air.
HOW TO STOP MY MARSHMALLOWS GOING STICKY
To keep or stop your marshmallows becoming sticky cover all your marshmallows side with your cornflour and icing sugar mix. The cornflour and icing sugar stops the marshmallows being exposed to moisture in the air and becoming sticky.
If you find your marshmallows sticking together:
- Put them in a sandwich bag
- Add some of your icing sugar and cornflour mix
- Seal your bag and shake
This will separate the marshmallows and give them a good coating to stop them becoming sticky.
DIFFERENT WAYS TO EAT MARSHMALLOWS
These marshmallows are so delicious you will be eating them straight out of the dish. But if you do have some left over or want to up your marshmallow game then here are a few idea:
Have you ever tried s’mores? Toasted marshmallows sandwiched between melted chocolate and graham crackers cooked over an open fire? Well, these marshmallows toast beautifully and the fact you can make them any thickness means you can have the thickest marshmallowy centre.
The perfect topping to a mug of hot chocolate, other than cream is marshmallows. As I said above these marshmallows are great for toasting and roasting. The will toast up quicker than shop bought marshmallows so keep that in mind and turn them frequently.
You can this how we toast them on the video below and you can get my 10 minute, 4 ingredient hot chocolate recipe here.
- 118 ml water
- 12 g gelatin powder
- 227 g sugar
- 118 ml water
- 1 1/2 teaspoons vanilla bean paste
- vegetable oil
- 6 tablespoons icing sugar
- 2 tablespoons corn flour
- Salted caramel (optional)
- Stand mixer or a large bowl and a hand whisk
- Baking paper
- Knife or cookie cutters
- In your stand mixer add 12g of gelatine and 118ml of water and leave it to soak until your sugar syrup is ready
- Add 227g of sugar and 118ml of water to a pan and bring to the boil then turn the heat right down to a simmer and set your timer to 11 minutes
- Grease your tray with vegetable oil then cut some baking paper to fit the base and sides of your tray and grease that too
- Add 6tbsp of icing sugar and 2 tbsp of corn flour to a bowl
- Sprinkle your baking paper with your icing sugar and corn flour mix with a sieve
- When your 11 minutes are up take your syrup off of the heat and fill a glass up with cold water and drop a little of your syrup into it. Then pick the syrup up and roll it in between your fingers. If it rolls into a ball you know you have reached soft ball stage
- Add your sugar syrup to your gelatine and beat on a high speed for 5 minutes
- Add 1 1/2 tsp of vanilla and beat again for another 8 minutes. Your marshmallows should look a little like meringue and hold their shape.
- Add your marshmallow mix to your tray and spread it out evenly
- If you want salted caramel ones add a few drops of salted caramel and swirl it through
- Sieve your icing sugar and corn flour over the top of your marshmallows and leave to set for a few hours
- Grease your knife or cookie cutters with vegetable oil and cut the shapes you desire
- Roll each marshmallow into your icing sugar and corn flour mix making sure all sides are coated
- Then enjoy, on their own, toasted on top of hot chocolate or however you like to eat them