White, fluffy, sweet, sticky and entertainingly bouncy – who doesn’t love marshmallows? We usually stick to the store-bought ones… the sickly sweet, questionable tasting ones. What if I told you that making your own homemade marshmallows is one of the easiest things in the world, and that you’ll love every minute of it? Interested? Well, here's how to make marshmallows – with step-by-step pictures and instructions in the post!
NOTE: The prep time doesn't include overnight drying!
Select a suitable container or baking tray (this recipe makes enough for about 1 inch thick marshmallow layer in a square 8 x 8 inch or a round 8 inch container) and oil it very well. (If you're using a square/rectangular container, you can line it with greaseproof/baking paper - oil that as well.)
In a small bowl, add gelatine to 1/3 cup cold water. Stir and allow to sit for 10 minutes. After 10 minutes, add the thickened gelatine mixture to the bowl of a stand mixer.
(If you're using sheet gelatine, soak it in a bowl with 1 1/2 cups of cold water for 10 minutes, then transfer it to the bowl of the stand mixer with 1/3 cup of the soaking water. You can dispose of the rest of the water.)
Make a hot sugar syrup from caster sugar and water by heating them together in a saucepan on medium-high heat with occasional stirring until the syrup reaches about 230 - 240 ºF (110 – 115 ºC).
Add the hot sugar syrup to the gelatine, mixing briefly to ensure that all gelatine is completely dissolved before you begin whisking.
Using a stand mixer with the whisk attachment (a hand mixer with the double whisk attachment works too), whisk the marshmallow mixture on medium-high speed until it increases in volume about 3 times and it cools down to room temperature. When you lift the whisk away from the mixture, it should form soft peaks. (With a KitchenAid, whisking on speed 8 for 5 - 7 minutes works well.)
Check the pictures in the post for the appropriate marshmallow mixture consistency!
Transfer the marshmallow mixture into the well-oiled container and smooth out the top.
Allow the marshmallow mixture to dry overnight. Leave the baking pan uncovered to allow moisture to escape.
(If you're really in a hurry, the minimum drying time you can get away with is about 4 hours. Overnight is recommended.)
In a bowl, mix together the powdered sugar and cornflour. You can sift them a couple of times to remove any clumps.
Coat the top of the marshmallow mixture (while still in the container) generously with the spiced powdered sugar.
NOTE: This can be done before the overnight drying step.
Turn the marshmallow mixture onto a clean greaseproof/baking paper and coat the other side of the marshmallow "block" with the powdered sugar + cornflour mixture.
Cut the marshmallow "block" into pieces of the desired shape and size, with a well-oiled knife or cutter of choice. Roll the pieces in more powdered sugar + cornflour mixture to ensure they are evenly covered.
The homemade marshmallows keep well in a closed container in a cool, dry space for 1 to 2 weeks. (But usually disappear within a day or two.)
Note 1: If you're using sheet gelatine, you will need to soak it in a bowl with 1 1/2 cups of cold water for 10 minutes, then transfer it to the bowl of the stand mixer with 1/3 cup of the soaking water. You can dispose of the rest of the water.