To be honest, marshmallows are not a staple item in my pantry. Aside from corn syrup and the long list of chemicals and preservatives, I find them cloyingly sweet, maybe more so now that I’m older.
However, on occasion, I have purchased the vegan non-GMO marshmallows — mainly to make s’mores, or rice krispie square treats for the kids.
Those marshmallows cost a pretty penny…. more than 500 to be accurate!
Until now.
Making homemade marshmallows has always been on my bucket list, but it was never at the forefront since I try really hard not to consume too much sugar, especially refined sugar.
Also, many recipes call for corn syrup, which is one of the ingredients I avoid at all times.
I finally got around to making these marshmallows. Super light, fluffy, squishy — perfect for those s’mores around the campfire, or for hot chocolate, rice krispie treats, or even marshmallow fluff.
The best thing is that it cost less than those 500 pennies to make! I still can’t believe it took me this long to make them myself.
ONLY A FEW INGREDIENTS
These marshmallows are made with a few ingredients — maybe you already might have in your pantry:
- water
- granulated sugar
- gelatin or agar
- cornstarch
- vanilla extract
- icing sugar
And some time.
OK, 4 hours.
But at least you can do something else while you wait for your marshmallows to set.
Don’t be like me and wait forever to make these homemade marshmallows. Your kids and your wallet will thank you!
HOW TO USE MARSHMALLOWS
Use the marshmallows as an alternative to the brown rice syrup in my Chocolate Peanut Butter Crunch Clif Bars or try them out in my Matcha S’mores recipe.
Add them to drinks, like my Triple Peppermint Hot Chocolate.
You can halve the recipe and make them as the filling for Matcha Choco Pie.
Let me know if you try out this recipe — tag me on Instagram @siftandsimmer or leave me a comment below.
Homemade Marshmallows
Ingredients
Sugar Syrup:
- ½ C water
- 2 C organic cane sugar
Gelatin:
- ½ C cold water
- 14 g organic powdered gelatin
- 1 tsp vanilla extract
Icing Sugar Mixture:
- 2 ½ Tbsp icing sugar sifted
- 1 Tbsp corn starch sifted
Instructions
- Prepare a 8" x 8" glass pyrex dish by placing a square piece of parchment paper in it. Make slits at the corners to ensure that the paper lies flat. Be sure to leave extra paper overhanging so you can lift it out easily.
- Lightly grease the paper with a neutral oil (I used almond oil) and sprinkle about 1 T of the icing sugar and corn starch mixture over top.
- In a stand mixer fitted with a balloon whisk, combine the cold water and the gelatin and let it bloom for about 5 minutes.
- In a small saucepan, add ½ C water and the sugar. Don't stir. Heat over high heat until a candy thermometer registers 240F. It will quickly reach 220F and then slowly increase to 240F. Be patient.
- Once the sugar syrup reaches 240F, remove from heat.
- Start the stand mixer on low and carefully pour the hot sugar syrup in a gentle stream. Best way is to pour it down the side of the bowl so it doesn't splatter when the whisk hits the syrup.
- Gradually increase the speed of the mixer and continue to beat until the mixture becomes white and fluffy, about 10-15 minutes. It will triple in volume.
- Using a spatula, scrape the marshmallow mixture into the prepared glass pan. It will be slightly sticky. Smooth the top and dust with another 1 T of the icing sugar mixture.
- Leave to sit uncovered in a dry area for at least 4 hours.
- Test if it's ready by lightly pressing into the marshmallow with your finger. If it feels firm, then it is ready.
- Carefully lift the parchment paper and place onto a cutting board, dusted with a little of the icing sugar mixture.
- Use a sharp serrated knife to make cuts and dust the cut ends with the icing sugar.
- Enjoy as is, in hot chocolate, or store in a clean, dry, airtight container for up to 2 weeks.
Recipe adapted from Nuddy Bar.
Leave a Reply