I have been wanting to try and make marshmallows for awhile now, but have not had the courage nor the right ingredients to make them. As luck would have it I still have some gelatine left over from when I made fruit gummies and decided that today was the day to experiment with marshmallows.
I don’t normally go out of my way to purchase marshmallows, but I do like them on occasion. One reason I tend not to buy them is they are full of a whole lot of -crose. I also don’t find much use for them. I only drink hot chocolate occasionally and barely ever make rice krispie squares, but if I really use my brain there are actually several other recipes that use marshmallows such as for frosting, make a popcorn version of rice krispies, on top of a sweet potato, or as s’mores. I am sure there are plenty of other recipes that I am not even thinking of. So next time you make something that calls for marshmallows, why not make some at home and bask in the awed faces when you tell people you made them yourself.
Another fantastic reason to make your own marshmallows is the fact that you can flavour them anyway you like, and shape them anyway you like. Really, once you make your liquid mixture, the next steps are up to you. Do you want regular vanilla square marshmallows or perhaps strawberry vodka infused heart shaped marshmallows? Once you get the basic recipe down you will realize that marshmallows are super easy to make and you can have so much fun creating new flavour combinations. You can also use food colouring to dye them any colour.
The recipe I made is not vegan friendly, but if you want to make vegan marshmallow, simply swap out the honey for agave syrup and the gelatine for agar-agar, otherwise follow the recipe as normal. The use of a candy thermometer is very helpful, but if you are like me and don’t have one (I really must get one), the cold water trick will also work. This trick is very easy, just have a small bowl of cold water next to your pot, once honey mixture is boiling and becoming thicker use a spoon to drop a drip of the honey into the cold water. If it turns into a solid ball then the syrup is ready, if it spreads out in the water it needs more time.
Have fun making these at home, and tell me what flavours you came up with as I definitely want to do some fun flavoured versions.
- 1½ tbsp gelatine or agar agar
- ½ cup cold water, halved into separate 1/4 cups
- ⅓ cup honey or agave syrup
- 1 tsp vanilla or other flavours
- food colouring (optional)
- 2-3 tbsp powder sugar or cornstarch
- Line a 9x9 baking pan with parchment paper and grease the pan.
- Pour ¼ cup water into bowl of stand mixer (if you don't have one then use a regular bowl). Sprinkle gelatine on top of water and leave to set.
- Add other ¼ cup water and honey to a pot and set heat to medium. Wait until it boils, you want the temperature to reach 240-150 degrees, either use a thermometer or the cold water trick to test.
- Once it reaches the right consistency, remove from heat and gradually pour syrup into the gelatine while mixing on lowest setting ( or with hand mixer). Once it has blended in, turn mixer up to the highest and mix for 15 minutes, or until it becomes thick and fluffy (sort of like meringue).
- Pour into the greased pan and spread out to all corners. Leave on counter top uncovered for at least 12 hours, overnight is best.
- Once set, sprinkle counter surface with powdered sugar or cornstarch and cut block into desired shapes then coat pieces in a small amount of powdered sugar or cornstarch. Store in air tight container, they will stay fresh and soft for about 5 days after which they begin to harden.