Monday, December 12, 2011

Fluffy Homemade Marshmallows

As promised, here's the recipe for marshmallows! And as previously mentioned in my last entry, this pairs divinely with a cuppa ultimate hot chocolate. Just plonk in two to three of these fluffy pillows for a delicious treat!

Do try this recipe if you've never made marshmallows before. It is surprisingly easy, and you only need a few basic ingredients. Gone are the days of those rubbery and spongy store-bought marshmallows. Homemade ones are the real deal! Try it if you don't believe me! The ones you make yourself are waaaay softer and they just melt in your mouth. And they taste way better too! :)

I was able to fill two 9-inch pans of marshmallows with this recipe, so feel free to adjust accordingly. They can also be kept for a few weeks in an air-tight container. 

Homemade Marshmallows


2/3 cup of water, divided into two
3 envelopes of unflavored gelatin (each envelope containing 1/4oz of powdered gelatin)
1 cup of granulated sugar
1 cup light corn syrup
a pinch of salt
1 teaspoon of vanilla essence
1 cup of powdered/icing sugar for dusting

Lightly coat the insides of your pan with vegetable cooking spray. Sprinkle powdered sugar over it and set aside.

Pour 1/3 cup of the water into a bowl. Sprinkle the gelatin over the water and stir briefly to incorporate. Let it stand for about 10 minutes, or until the gelatin has softened.

In a small unheated saucepan, combine the remaining 1/3 cup of water and the granulated sugar, corn syrup and salt. Stir to mix well. Place the saucepan over medium-high heat. Cook the mixture without stirring for 10 minutes, or until it reaches 240 degrees, also known as the softball stage. You may clip a candy thermometer on the inside of the pan (make sure it doesn't touch the bottom of the pan or the reading will not be accurate). If you don't have a candy thermometer, you can also test the temperature of the mixture by dropping a small amount of it in a bowl of ice water. If the mixture solidify into a malleable ball, the sugar has reached softball stage, as opposed to hardball stage.

Using a hand electric mixer (or a standing mixer) on low speed, carefully add the hot syrup to the softened gelatin. Add the vanilla essence and increase the speed to medium-high. The mixture will start out very clear, but will eventually turn white. Beat for about 10 minutes, or until the marshmallow gets very thick and sticky - like melted marshmallow.

Using your spatula, spread the mixture into the prepared pan. Set it aside for about 3 hours, pr until the mixture is firm and cool. It will not be as firm as store-bought marshmallows.

When done, sift the powdered sugar on the top of the marshmallow, lightly coating it. Sift the rest of the powdered sugar into a shallow bowl. Run your knife around the edge of the cooled pan to loosen the marshmallow. Turn the pan upside down onto a sheet of wax paper. Cut your marshmallows into desired shapes/cubes. Place your knife under running water from time to time to prevent too much marshmallows from accumulating on the knife because they will be sticky.

Lastly, roll each marshmallow in the powdered sugar until completely coated. Store marshmallows in a single layer, or in layers separated by wax paper. 

Happy marshmallow-ing! :)

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