Making Handmade Marshmallows


Image result for Handmade MarshmallowsMaking handmade marshmallows may appear like unnecessary hard work when just about every retailer about is selling them pre-made. However fear not, hand made marshmallows are completely different and taste so much better! Hurrah! Gourmet marshmallows from home!
After you have got this light, fluffy marshmallow recipe together, you could try out various colours, flavoured extracts or additives like chocolate chip or even peppermint candy. Delicious!
– 2 cups granulated sugar
– 1 tbsp light corn syrup
– 1.5 cups water, separated
– 4 tbsp unflavoured gelatin
– 1 tbsp vanilla extract
– 2 egg whites
– 1/3 cup sifted powdered sugar, for dusting
– 1/3 cup cornstarch, for dusting
– Optional food coloring or flavouring
First ready you tray. Lightly butter, or spray the bottom of a deep baking tray (mine is 33x23x5-cm). Line the bottom of the tray with baking parchment paper. Spread a large dusting of icing sugar onto the bottom of the tray. It will help to release the marshmallows from the paper after they are set and ready for enjoying!
Sugar syrup
Mix the cornstarch and sugar in a bowl and save the mixture to use at the end. Combine the granulated sugar, corn syrup, and a cup water inside a large sauce pan. Simmer above medium temperature and stir until the sugar is completely dissolved.
When dissolved stop stirring and bring the mix to the boil. Carry on boiling till mixture reaches 260 degrees (hard-ball stage). Be aware, this will take some time. We begin the next steps but I keep checking the sugar syrup frequently so that it doesn’t go above 260 degrees.
Gelatin Mixture
Now prep the gelatin mix; in a small saucepan, combine 3/4 cup water and the vanilla flavoring. Spread the gelatin on top of the water and stir lightly. Let the gelatin take 5 min, until it’s totally absorbed. Sit the pan over low temperature and stir constantly until the mixture is liquid. Insert any additional colours or perhaps flavours now. It is better to start off with less and after that add more towards the end if you prefer a more powerful flavour. I go for 2 tsps of colour generally.
Egg whites
Now while the gelatin and syrup are doing their things proceed to the egg-whites. Once the sugar syrup nears 245 degrees, start to beat the three egg-whites inside the mixer. Beat them till they hold firm peaks, however, not until crumbly!
After the eggs, the gelatin mixture and syrup are all ready; whisk the gelatin mixture into the sugar syrup, then pour this mixture in your egg-whites. Pouring the syrup in a large measuring mug or pitcher initially could be easier for those of us without the steady hand. It is very very very sizzling hot and so please don’t get burned!
With the mixer running super slow, pour the syrup slowly in a thin flow in the egg-whites. Once all of syrup is poured, change the mixing machine to medium-high and continue to beat until finally it is solid enough to keep it’s shape and is also thoroughly opaque. My mixing machine requires about 5-10 minutes to do this.
Pour the marshmallow mix straight into the well prepared pan and smooth the top with a flat spatula. Allow the marshmallow to sit at room temp for a few hrs or even overnight to totally set. After the marshmallow has set, dust your worktop using sugar and lift the marshmallow from your pan and flip it face down on the ready surface. Remove away the paper, and dust the top of the candy with more sugar.
Chopping the marshmallow
Use a sizable, sharpened chef’s knife with non stick cooking spray and cut the marshmallow square straight into little 6cm squares, or whatever measurements you choose! You can even use sharp metallic biscuit cutters to cut unique forms from the marshmallow. Drag the cut edges of the marshmallows in your sugar mixture so that they are not sticky.
Your own marshmallows are ready to enjoy! They can be perfect soon after they’re set, however, you can save the marshmallows in a air-tight container, at room temp, for approximately fourteen days.


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