Homemade marshmallows

 Basic marshmallow recipe


Homemade marshmallows are a totally different experience to ones you get out of a packet – they’re soft and pillowy, and ideal served as toppers for a mug of hot chocolate or stacked up in bags as an impressive gift. This basic marshmallow recipe talks you through each step of the process to ensure that your marshmallows come out perfect every time – and once you master the basics, you can start adding your favourite flavours too!


50g icing sugar


50g cornflour


10 leaves gelatine


500g caster sugar


1tbsp liquid glucose


2 medium egg whites


You will need:
A sugar thermometer28 x 18cm (11 x 7in) oblong tin, lined with baking parchment and oiled


Keep a bowl of hot water next to you as you’re cutting the marshmallow into cubes, to rinse off any sticky residue as you go.

Sift together the icing sugar and cornflour, and dust some into the baking tin. Add the gelatine to about 150ml cold water, one sheet as a time, so they don’t stick together. Leave to sponge. Pour 300ml water into a pan and add the sugar and liquid glucose. Place pan over a low heat and stir until the sugar dissolves. Use a damp pastry brush to wash down any crystals from around the sides of the pan.Boil the syrup rapidly until it reaches 128?C. When the syrup is approaching this temperature, start whisking the egg whites. Remove the pan from the heat, add the squeezed-out gelatine, taking care in case it bubbles up, and swish around in pan until it dissolves. Slowly pour the syrup over the egg whites, whisking continually. Whisk until it cools and thickens.Pour the marshmallow out into the tin and use an oiled palette knife to spread it out. Sift some of the icing sugar and cornflour mix over the top. Leave in a cool place for 4-5 hours, until it?s set.Tip the marshmallow out on to a sheet of baking parchment dusted with the rest of the icing sugar mixture. Cut them into 2.5cm (1in) cubes, and coat all the cut surfaces in the powder mixture.The marshmallows will keep in an airtight container, with baking parchment separating the layers, for up to 4-5 days.<<All Credits To Author>>

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