Homemade Vanilla Marshmallows

marshmallow with sprinkles

We love to add a plumpy, sweet marshmallow to our hot chocolate at work, and to make it an extra special experience, we’ve decided to start making our own.

I wanted a recipe that didn’t use egg white, a common ingredient in homemade marshmallow. I found this excellent recipe at Cooking for Engineers.

Here’s the recipe we used, and succeeded with, if you want to give it a go.

You’ll need 2 cups of sugar, 3tbsp of gelatine, 3/4 cup light corn syrup and 1/2 cup cold water.

Soak your gelatine in the cold water and then gently heat until the gelatine dissolves.

Heat the sugar, syrup and cold water gently in a pan until the sugar dissolves.

Then, boil rapidly until the temperature of the syrup reaches 250F on a candy thermometer.

Now, be careful with this part. You need to put your gelatine liquid in the bowl of a stand mixer and very, very slowly dribble in the hot sugar syrup, all the while keeping the mixer on low.

 Add a quarter teaspoon salt and a teaspoon of vanilla extract.

Drape a couple of tea towels over the mixer so that none of the hot mixture can splatter out and crank the speed up to high.

Whip, on high speed for 12 – 15 minutes. The mixture will increase enormously in volume and become light and fluffy.

 Lightly grease a tray, and dust with icing sugar.

Scrape out your lovely marshmallow into the tray. It will be sticky and will become harder to work with, the cooler it becomes.

Now, oil a piece of plastic wrap ( we used cooking spray) and use it to smooth down the top of the marshmallow.  Add sprinkles now if you want to 🙂

Chill in the fridge, cut into your desired shape and toss the pieces in icing sugar.

Store in a cool, dry place.

You can colour the marshmallow if you like. Add  a little food colouring  at the same time you add the salt and vanilla.

You can dip these delectable morsels in chocolate when they are set, a very special treat indeed!

Till next time

sweetrosie x

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