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HOMEMADE MARSHMALLOWS - NO CORN SYRUP GLUCOSE

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.
Course Dessert
Cuisine American
Keyword candy, confectionery, marshmallows
Prep Time 15 minutes
Cook Time 11 minutes
Setting Time 3 hours
Total Time 26 minutes
Servings 16
Calories 84kcal
Author Dimitra

Ingredients

  • 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

EQUIPMENT

  • Stand mixer or a large bowl and a hand whisk
  • Saucepan
  • Glass
  • Tray
  • Bowl
  • Baking paper
  • Sieve
  • Knife or cookie cutters

Instructions

  • 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

Video

Notes

The nutritional value below is for plain vanilla marshmallows.

Nutrition

Calories: 84kcal | Carbohydrates: 21g | Sodium: 1mg | Sugar: 20g