Easy Homemade Marshmallows

5 from 1 vote

These sweet, soft and fluffy homemade marshmallows are utterly delicious. Perfect for a delightful treat or topping a steaming mug of rich hot chocolate.

Prep Time20

Cook Time20

Chilling Time2

Total Time2 40

Course: Baking

Cuisine: French/Global

Servings: marshmallows

Author: Margie

Ingredients

2 tbsp vegetable oil roughly
8 tsp powdered gelatine 24g, plus 4 tbsp cold water
280 g liquid glucose
460 g caster sugar
300 ml water
4 tbsp cornflour to dust
120 g icing (powdered) sugar to dust

Instructions

First, grease your tin well. Add vegetable oil and use clean fingers to evenly coat the tin. I would suggest a 30x20cm rectangular tin. Mix together the icing sugar and cornflour. Then tip the whole lot in the tin and shuffle it around until the tin is all coated. Pour the excess out into a separate bowl.
Place the gelatine into a large heatproof bowl (ideally the bowl of a stand mixer if you have one). Add the 4 tbsp cold water and mix well. Set aside.
Next, add the glucose syrup and caster sugar to a large saucepan. Pour in 300ml water and place over a medium heat. Stir gently until the sugar has dissolved in the water. Once the mix begins to simmer, stop stirring. Continue to heat over a medium-high heat, gently swirling the pan, until the sugar syrup reaches 115C (use a jam thermometer to check). At this stage the liquid should be clear and bubbling. Handle the pan carefully as it will be extremely hot.
Remove the pan from the heat and very carefully drizzle the sugar syrup into the gelatine whilst whisking with an electric whisk. You will find this easiest if you use a stand mixer fitted with the whisk attachment.
Once all has been added, whisk on medium-high speed for a further 12-14 minutes - or until you have a thick, white meringue-like texture.
Spoon the mixture into the prepared tin and smooth over the top using a spatula or palette knife. Leave to set for at least 2 hours.
Dust a baking tray or board with some of the the cornflour and icing sugar mixture. Tip the marshmallows onto the tray. Dust a large sharp knife with icing sugar & cornflour (it's sticky! Or you can run it under a very hot tap) then cut the marshmallow into equal-sized cubes. Then toss each marshmallow in the bowl with the icing sugar & cornflour so each side is coated. They shouldn't be sticky to touch anymore. You can add in more icing sugar and cornflour as needed, it doesn't have to be an exact science and you never know exactly how much you will need.

Notes

Scroll up for a Step by Step guide for more details and for pictures.

To store: Make sure each individual marshmallow is liberally coated in the icing-cornflour mix as that stops them all sticking together in the container. They need to be in an airtight container and I would layer with greaseproof paper if stacking in layers, to avoid any sticking. They will keep for up to 3 weeks in a sealed container in a cool, dry place.

To freeze: Freeze in an airtight container. They will last up to 3 months. They do keep for a few weeks at room temp (not frozen) so you may not need to freeze them.

Make ahead: these homemade marshmallows keep well in an airtight container in a cool place for up to 3 weeks.

Size: you can cut the marshmallows into whatever size you like. Sometimes I make jumbo marshmallows, other times I make mini marshmallows. You can also use different sized tupperwares to alter the depth.

Make without sugar thermometer: If you are making without a sugar thermometer, scroll up to FAQs to see how it's done. You will need to use the cold water method.

Use gelatin sheets rather than powder: Sub the 8 tsp gelatin powder for 12 sheets/leaves of gelatin. Soften them in cold water, squeeze out all the water and then dissolve in the 4 tbsp of water like you would for the powder. Continue as instructed.

Nutrition