Homemade Marshmallow Recipe | Kitchenstagram
Discovering the world of homemade marshmallows was a revelation for me. Admittedly, I never found much appeal in store-bought version, but my perception took a delightful turn when I tried crafting my own. Imagine sinking your teeth into a confectionery cloud- that’s the enchanting experience these marshmallows offer. Soft, gooey and irresistibly pillowy, they redefine the very essence of this classic treat.
Creating these marshmallows in your kitchen unlocks a realm of rewards- a dreamy texture that feels like biting into a vanilla-scented dream, and a delightful ability to dissolve seamlessly in a steaming mug of hot chocolate. Elevate them by dipping in a chocolate, transforming them into a thoughtful homemade Christmas food gift or an exquisite addition to a hot chocolate board or a festive spread of Christmas candy.
While traditionally associated with holiday festivities, these marshmallows transcend seasonal boundaries. They’re the star of campfire s’mores, adding a layer of indulgence to outdoor gatherings. Their versatility knows no bound, making them a cherished addition to any occasion.
Why bother to make homemade marshmallow?
Homemade marshmallows boast a superior quality compared to their store-bought counterparts. Unbelievably soft, sweet without overwhelming the palate and possessing the perfect texture. What sets homemade marshmallows apart is their simplicity. With basic ingredients and straightforward techniques, anyone can create these delectable treats. Whether a delightful gift to your loved ones or enhancing the joy of any s’more or cup of hot cocoa.
Making marshmallows at home may see like an unnecessary endeavour, given the seemingly similar ingredients shared with their store-bought counterparts. However, the distinction lies in the texture, a revelation that becomes apparent with the first indulgent bite. The typical marshmallow experience, characterized by sweetness, a hint of vanilla and a chewy consistency is elevated to unprecedented heights through the homemade variety.
Upon encountering a homemade marshmallow, one is met with astonishment as it effortlessly dissolves in mouth, reminiscent of a creamy form of cotton candy that simply melts away. The infusion of vanilla adds a layer of flavour, elevating the marshmallow beyond the ordinary. In comparison, store-bought marshmallows fall short, lacking the pure, irresistible essence and the ethereal fluffiness that defines their homemade counterparts.
Beyond flavour and texture, the advantages of homemade marshmallows extend to customization. Crafting marshmallows at home allows for the creation of any desired size and more importantly, grants control over the quality of ingredients. Additionally, stored in an airtight container, homemade marshmallows boast an impressive shelf life, immune to the ravage of time. Their enduring freshness is a testament to the absence of perishable elements, making them a delectable treat that stands the test of time. So, when it comes to marshmallows, the choice is clear- homemade is not just a process, it’s a flavour and texture revolution.
Ingredients for homemade marshmallow:
creating homemade marshmallow is a simple delight with just a few pantry staples.
Gelatin: Unflavoured gelatin is used. You can use powdered gelatin or Gelatin sheets. Gelatin provides the marshmallow’s structure and chewiness.
Sugar: Granulated sugar forms the base of the syrup. Sugar is what makes these marshmallow fluffy and stretchy in texture.
Corn syrup: Corn syrup works its magic to achieve the ideal marshmallow consistency.
Sea Salt: Sea salt adds depth to the flavour.
Confectioners’ sugar: Confectioners’ sugar or powdered sugar serves a dual purpose , preventing stickiness and aiding in dusting the finished marshmallows.
Difference between Powdered Gelatin and Gelatin sheets?
Powdered Gelatin and Gelatin sheets are essentially the same ingredient, differing only in form. While gelatin sheets are favoured by professionals for creating transparent, clear recipes like Jell-O, powdered gelatin is more convenient for home kitchens. Powdered gelatin dissolves uniformly in liquids, making it easier to use for everyday culinary applications.
How to make fluffy Marshmallows?
To create fluffy marshmallows, carefully combine gelatin with hot sugar syrup, ensuring a slow drizzle into the gelatin while whipping at medium-low speed. Then, increase to high speed for 10-12 minutes to incorporate maximum air. Allow the marshmallow mixture to set at room temperature, avoiding refrigeration to prevent deflation.
Can the sugar be substituted or Reduced ?
The crucial role of sugar in marshmallows extend beyond sweetness, contributing to their delightful texture. Its unique ability to undergo transformation during cooking ensures the characteristic fluffiness and chewiness. Unfortunately, substituting sugar is challenging, as no alternative replicates these properties. The distinctive qualities of marshmallows rely on the singular nature of sugar in achieving their light and fluffy composition.
Can I make marshmallows without Corn syrup?
Making homemade marshmallow without corn syrup is possible but requires extra attention to prevent crystallization of the sugar syrup. The role of corn syrup in marshmallow recipe is to inhibit crystallization and without it, you’ll need to be cautious to maintain a smooth texture.
Crystallization occurs when sugar syrup, boiled to a point with 0% water, reverts to its crystallized state due to factors like cold water or agitation. To corn syrup, consider using other inverted sugars such as agave syrup, golden syrup, maple syrup or honey. These alternatives can help prevent crystallization. But keep in mind that these alternatives will change the colour and flavour of marshmallows.
Can Gelatin be substituted ?
For gelatin-free marshmallows, opt for vegan gel made from vegetable gum. This substitute maintains the fluffy texture of traditional marshmallows, offering a 1:1 ratio for easy replacement.
Can I make marshmallows without a Candy thermometer?
Making marshmallows without candy thermometer requires mastering the softball test. Though recommended for seasoned cooks, it’s feasible with patience. Every 5 minutes, take a teaspoon of sugar syrup and drop it into cold water. If it forms a firm ball in your fingers without collapsing, it’s ready. The syrup should be pliable, maintaining its shape when pressed. If it dissolves or flattens, it needs more time. This method demands attention and experience to ensure the marshmallow mixture reaches the right consistency.
Reason for Dense Marshmallows:
The density of marshmallows can be attributed to the critical temperature of sugar syrup during preparation. If the sugar syrup exceeds 240°F by even a few degrees, it becomes excessively firm, resulting in dense marshmallows instead of desired fluffiness. To avoid this closely monitor your thermometer, ensuring it doesn’t surpass 240°F. Swiftly remove it from heat and promptly incorporate it into the gelatin mix for optimal texture.
How to keep marshmallows from sticking:
To prevent marshmallows from sticking, utilize neutral-flavored oil and powdered sugar as key allies. Ensure thorough coating of your pan, spatula, parchment paper, knives and hands with oil to mitigate sticking.
Allow the marshmallows to set for 24 hours before cutting them.
At the time of cutting generously dust your work surface with powdered sugar as a protective layer.
After slicing the marshmallows, roll them in powdered sugar to prevent from sticking.
Storage tips for Marshmallows:
To preserve marshmallows, store them in an airtight container at room temperature. Optimal storage involves placing them in a single layer, with parchment paper between layers if stacking is necessary.
How long do Homemade marshmallows last?
Homemade marshmallows last indefinitely when stored in an airtight container. To maintain freshness and prevent drying, freezing is recommended. Enjoy the sweet treat anytime with this simple storage tip.
Ingredients
For Soaking Gelatin:
21 gm Gelatin (unflavoured)
118 ml cold Water
For Marshmallow:
340 gm Granulated Sugar
240 ml Corn syrup
118 ml Water
A pinch of Sea salt
2 tsp Vanilla essence
1/2 Vegetable oil, for brushing utensils
1 cup Confectioners’ sugar
Preparation
- Step 1: As the marshmallows set up very fast, pre-measure all your ingredients, grease your spatula, whisk, knife and don’t forget your hands.
- Step 2: Grease a 8”x8” baking pan with vegetable oil. Cut one piece of parchment paper to be 8”x14” and the 2nd to be 8”x 20”. Line the baking pan with two piece of parchment paper going in opposite directions. Also grease the parchment papers, to prevent marshmallow from sticking.
- Step 3: Add the gelatin and cold water to the bowl of mixer and let it bloom while making the syrup.
- Step 4: In a saucepan, combine the granulated sugar, corn syrup and water. Place over medium heat and stir together to combine. Don’t mix it again.
- Step 5: Continue heating but DO NOT stir. Use a candy thermometer to check the temperature. Heat until it reaches 240°F (115°C). once the water evaporates completely from the syrup, the temperature of the syrup will rise quickly.
- Step 6: Once the syrup reaches 240°F, carefully remove the saucepan from the heat.
- Step 7: Break up the bloomed gelatin with the mixer on low speed and slowly pour the hot syrup into the gelatin.
- Step 8: Once all of the syrup has been added, gradually increase the speed to high. Then add the salt and vanilla essence and whip for approximately 12-14 minutes.
- Step 9: After 12-14 minutes, when the bowl is slightly warm to touch, dip the whisk attachment into the mixture and pulling it up, if a thick ribbon falls from the whisk and forms on the mixture in the bowl, it’s done. Now, move very quickly as the marshmallows will start to set up very quickly.
- Step 10: Now, pour the marshmallow fluff into your prepared pan with greased spatula. Use the greased spatula or oiled hands to spread the marshmallow evenly. Cover with the long end of the parchment and smooth the edges and top.
- Step 11: Allow the marshmallow to sit at room temperature for at least 4 hours, preferably overnight to 24 hours. The longer you let them rest, the easier they will be to cut.
- Step 12: Once set up, lift the sides of the parchment paper to remove the marshmallows from the pan. Peel off the top layer of the parchment paper and dust the top with powdered sugar. And also remove the parchment paper from the marshmallows.
- Step 13: Dust your surface with powdered sugar as well and place the square marshmallow on prepared surface, to help prevent sticking.
- Step 14: Coat your knife with oil to help prevent sticking. Cut the marshmallow into squares. Clean the knife with a damp cotton towel and also oil the knife between each cut.
- Step 15: Coat each marshmallow in more powdered sugar so they don’t stick together.
- Step 16: Leave your cut marshmallows at room temperature for 24-48 hours to dry out a bit.
- Step 17: Store the marshmallows in an airtight container or bag or freeze. They can last for months!
Pro Tips:
Before begin with your marshmallow making, first prepare your pan with oiled parchment paper. As the marshmallows starts to set quickly.
When it comes to measuring ingredients, weight is key. A kitchen scale is simple to use and provides accurate measurements. Avoid converting cups to precise results.
Using a candy thermometer is crucial when crafting perfect marshmallows. These affordable tools eliminate uncertainty of achieving the ideal syrup temperature.
However, if candy thermometer is unavailable a simple softball test is employed. Drop a teaspoon of sugar syrup into cold water, if it forms a pliable ball, it’s ready. If it dissolves, it needs more time and if the ball is excessively hard the syrup is too hot.
To prevent marshmallows from sticking, utilize neutral-flavored oil and powdered sugar as key allies. Ensure thorough coating of your pan, spatula, parchment paper, knives and hands with oil to mitigate sticking.
To ensure clean cuts, oil your knife and clean with a damp cloth and oil again in between slicing.
DO NOT STIR THE SUGAR SYRUP WHILE HEATING. Stirring the syrup can lead to crystallization, so resist the urge to mix.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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