Homemade Marshmallows

Yummy, sweet and squishy treats you'll love!

An absolute classic treat... the marshmallow!

Marshmallows are a popular sweet treat and you can enjoy them alone or as part of a whole range of fun recipes. They're also great for roasting over a fire when camping, or even in your back garden. Plus, these squishy delights can be tailored to your preferences - you can choose the colour, flavour and decorations on top to really make them your own!

My Notes:

At first I was quite daunted by the idea of making my own marshmallows as they were completely out of my comfort zone and I hadn't made anything similar before. As this was my first time, I did a lot of research to find the right recipe. I found that a lot of them needed complicated ingredients that weren't available in the UK, so this final recipe is easy to use and, best of all, with ingredients you can get from your local supermarket (trust me, I got them from mine!).

I did, however, invest in a good quality sugar thermometer and I already had a free-standing mixer, but if you don't have these pieces of equipment there are simple alternatives you can try! I personally found using these 2 pieces of baking equipment made the whole process a lot easier, but if you want to give it a go without spending lots of money, you still can - just check out my tips section!

Serves: 20 Marshmallows

Prep Time: 25 Minutes

Cooking Time: 0 Minutes

Allergies: Contains Gelatine

Please note these are only rough nutritional facts and will depend on the specific ingredients used.

Ingredients:

1 1/2 tbsp Powdered Gelatine

6.5oz/190g Granulated Sugar

7oz/200g Golden Syrup

Pinch Of Salt

Flavouring

Food Colouring

1 tbsp Vegetable/Sunflower Oil

5 tbsp Icing Sugar, Sieved

Choice Of Sprinkles (Optional)

Method:

With the vegetable or sunflower oil, lightly coat a non-metallic serving dish then dust with 3/4 of the sieved icing sugar until completely coated in a thin layer.
Bloom the gelatine powder by placing it in a bowl with 75ml cold water and leaving it to soak.
In the meantime, create the sugar syrup. On a medium heat, mix the granulated sugar, golden syrup and the pinch of salt with 75ml water. Keep stirring until the sugar has fully dissolved.
Once dissolved, leave the mixture (don't touch!) for around 10-12 minutes until it has reached 115°C, or soft ball stage, on a sugar thermometer.
Transfer your gelatine mixture (it should now have absorbed all the water) into your mixer and on a low speed gradually add the sugar syrup. You can also use a handheld mixer for this.
Beat for 10-12 minutes at a high speed until it turns thick and white. Time might vary depending on your mixer and speed setting.
Add your desired flavouring and food colouring to taste and preference. Mix to make sure the taste and colour is even.
Carefully scrape your marshmallow mix into the dusted dish and even out with a spatula.
Top with your choice of sprinkles (optional).
Sieve around 1tbsp icing sugar evenly over the top.
Allow the mix to stand for at least 4 hours, but ideally overnight, at room temperature.
Once set, carefully slice your marshmallows into pieces - the size is up to you!
Either in a bowl or individually, coat the sticky sides of each marshmallow with sieved icing sugar.
Enjoy!

Tips:

I suggest using vegetable or sunflower oil to help line the dish as these are considered 'unflavoured'. Don't use something like olive oil as it will affect the taste!
It is really important that you coat the dish first in oil and then icing sugar - if you don't it will be a nightmare to get out!
If you don't have a sugar thermometer, don't just guess! To check your sugar syrup, carefully take a small amount of the syrup with a spoon and drop it into a bowl of cold water. If it has reached soft ball stage, when you pick it up it will be soft and pliable and you will be able to mould it in your fingers.
I used a free-standing mixer for this recipe as it makes it easier to add the syrup and then leave it to mix. You can, however, use a handheld whisk for this, but it might tire your arms out!
For this recipe, you can use whatever flavour and colours you want! For the pictures above, I used 1/2 tsp strawberry flavouring and a few drops of both pink and red food colouring. You can try other flavours such as vanilla, caramel or even marshmallow! The choice is really up to you!
You can also top your marshmallows with whatever you want - or use nothing at all! Personally I like how fun and colourful the sprinkles are, but they're just as yummy plain!
The final mixture will be very sticky and will get more and more sticky the longer you leave it! My tip for this is to act fast and get it out the mixing bowl straight away. I also find it easier to use a spatula to get it all out the bowl instead of a wooden or metal spoon.
When coating the final marshmallows, you can put them in a bowl or tub and mix them in with the sieved icing sugar. Personally, I found it easier to dip each one individually into icing sugar to make sure they were all covered. This stops them being so sticky.
It can be difficult to cut the marshmallows as they're quite sticky, so if you're finding it hard, lightly coat your knife with some vegetable or sunflower oil.

If you do decide to try out my homemade marshmallow recipe, I'd love to see some pictures! Tag me on instagram @lauras.bakery_ so I can have a look!

Homemade Marshmallows

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