HOMEMADE MARSHMALLOWS {CORN SYRUP FREE}

I was planning to share this recipe long ago but always had some other things to post about, though it is a very good one and it is unfair to keep it to myself. These marshmallows are way better than store bought as they taste better, the texture is better and you definitely know what you’ve put in them. Perfect for s’mor recipes or a good company to coffee or hot chocolate on their own. Actually this is a basic recipe and further on you can expreriment with colors and flavors.

Besides, this recipe does not require corn syrup, an ingredient that is very difficult to find here in Ukraine and it is not a super healthy product to use (neither is sugar but corn syrup is even worse, believe me). Neither raw egg whites are needed. I am not a fan of the idea of using raw eggs and I know many people will agree with me too.

Don’t be scared of the ‘difficult’ recipe. It only looks like this. All you need to do is carefully read it through till the end and prepare all the necessary ingredients and tools before you start. You have to work quickly and running back and forth in search of a spatula ot a termometer will not do good. So let’s do this and enjoy afterwards!

2 Homemade marshmallow 3 Homemade marshmallow 4 Homemade marshmallow 5 Homemade marshmallow 6 Homemade marshmallow 8 Homemade marshmallow

Homemade Vanilla Marshmallows {no corn syrup}

Ingredients:

  • 10 gelatin sheets*
  • cold water for soaking + 50 ml
  • 1/2 cup condensed milk
  • 1 3/4 cup sugar
  • 1 tbsp vanilla extract
  • 1 cup powdered sugar
  • 2 tbsp cornstarch

* You can use powdered sugar if you like. In this case you should increase the amount in 1.5. This way be accurate no to soak the gelatin for too long as it may absord too much of water and harden till the time you add it to the caramel. Also watch to dissolve all the granules as afterwards you may feel them when eating. 

 

Method:

Prepare the square pan 20 x 20 cm (8 x 8 inches). Butter the bottom and sides of the pan and cover with parchment paper. Make sure the paper is hanging from sides of the pan for easy removal. You’ll simple pull the ‘tails’ and remove the marshmallows from the pan.

Soak gelatin in a bowl of cold water and set aside to boost. When using powdered gelatin read carefully the manufacturer’s instructions for the amount of water needed.

Meanwhile in a pot combine water, sugar and condensed milk. Stir to combine and place over low heat. Stirring frequently dissolve the sugar and bring to a gentle boil. Then reduce to simmer and heat for about 10-15 minutes till 120c (250F).

Take the caramel off heat and pour it into a mixing bowl, add drained gelatin sheets and vanilla extract. Whip on low speed until gelatin is dissolved, then increase the speed to high and beat for about 10 minutes until the mixture triples in volume.

Pour it into the prepared pan and spread evenly. Note. The mixture will be very sticky and it will remain of the sides of the pan and on a spatula. Don’t try to scrape the sides. It’s ok.

Combine powdered sugar with the cornstarch and sift a few tbsp on top of the mixture. Spread and gently press it with your hands.

Set aside to harden for 8 hours or overnight. Do not put it to the fridge.

Take the marshmallow out of the pan and cut into cubes. Sift powdered sugar and roll the cubes in it.

Keep in an airtight container for up to 2 weeks. It goes well with cocoa or morning coffee.

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