Homemade Marshmallows Recipe
If you’re craving a soft, chewy, and sweet treat, homemade marshmallows are the way to go! Not only are they a delight to make, but they also offer a homemade touch that store-bought versions simply can’t match. Whether you’re enjoying them on their own, using them in hot cocoa, or incorporating them into various desserts, these marshmallows will surely be a hit with everyone. Let’s dive into how you can create your own marshmallows at home!
Ingredients for Homemade Marshmallows (Makes approximately 50 pieces)
| Ingredient | Quantity |
|---|---|
| Water | 85g |
| Gelatin Sheets | 17g |
| Water | 80g |
| Sugar | 220g |
| Glucose | 90g |
| Egg Whites | 100g |
| Cornstarch (Maizena) | 80g |
| Powdered Sugar | 120g |
Nutritional Information (per marshmallow, approximate values)
| Nutrient | Value |
|---|---|
| Calories | 25 kcal |
| Protein | 0.3g |
| Carbohydrates | 6g |
| Sugars | 5.5g |
| Fat | 0g |
| Fiber | 0g |
| Sodium | 0mg |
Step-by-Step Instructions to Make Homemade Marshmallows
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Soak the Gelatin: Begin by soaking the gelatin sheets in 85 grams of cold water for at least 10 minutes. This allows the gelatin to absorb the water and soften up, preparing it for incorporation into the marshmallow mixture.
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Prepare the Syrup: In a medium saucepan, pour 80 grams of water and add the glucose. Heat the mixture over medium heat, stirring until the glucose dissolves. Use a kitchen thermometer to monitor the temperature of the syrup. Once the mixture reaches 116°C (240°F), it’s ready to be combined with the egg whites.
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Whip the Egg Whites: While the syrup is heating, begin whipping the egg whites. You can do this using a stand mixer (planetary mixer) or a hand-held electric mixer if you don’t have a stand mixer. Whip the egg whites until they form stiff peaks.
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Combine Syrup and Egg Whites: Once the syrup reaches 116°C, carefully pour the hot syrup into the whipped egg whites. Do this slowly to avoid splashing, and be cautious of the heat. The syrup will soften the egg whites slightly, so continue whipping the mixture until it becomes thick and glossy.
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Melt the Gelatin: After soaking, the gelatin will have absorbed the water. Now, transfer the gelatin to a small saucepan and heat it on low flame until it completely dissolves. Make sure to stir gently to avoid any burning or clumping.
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Add Gelatin to the Mixture: Once the gelatin is fully dissolved, add it to the egg white and syrup mixture in your stand mixer. Whisk on medium speed to incorporate the gelatin evenly into the mixture. This step is key to giving your marshmallows that signature fluffy texture.
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Prepare the Powdered Coating: In a separate bowl, sift together the cornstarch (Maizena) and powdered sugar. This will be used to coat the marshmallows and prevent them from sticking together. Set this aside for later use.
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Set the Marshmallow Mixture: Once the gelatin is incorporated, pour the marshmallow mixture into a prepared pan lined with parchment paper. Smooth the top with a spatula to ensure an even layer. Leave the marshmallows to set at room temperature for about 12 hours. It’s important not to cover them while they set, as the air will help them firm up.
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Cut the Marshmallows: After 12 hours, the marshmallow mixture will have firmed up and taken on a slightly chewy texture. Gently lift the marshmallow slab out of the pan and peel off the parchment paper. Using a sharp knife, cut the marshmallow into squares or rectangles, depending on your preference.
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Coat the Marshmallows: After cutting, coat each piece in the powdered sugar and cornstarch mixture to prevent them from sticking together. Make sure to shake off any excess powder. You can also use a fine mesh strainer to dust the marshmallows with the powdered mixture for a more even coat.
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Enjoy: Your homemade marshmallows are now ready to be enjoyed! You can serve them as a treat, use them in recipes, or store them in an airtight container for up to a week.
Tips for Success:
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Temperature Control: It’s essential to use a kitchen thermometer to monitor the syrup temperature carefully. If the syrup is too hot or too cold, it may not set properly when combined with the egg whites.
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Gelatin Sheets vs. Powder: If you can’t find gelatin sheets, you can substitute with powdered gelatin. Just be sure to use the correct equivalent measurement (typically 1 tablespoon of powdered gelatin for every 10g of gelatin sheets).
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Whipping Egg Whites: Make sure the bowl and beaters are clean and free of any grease or fat before whipping the egg whites. This helps them reach the ideal stiff peaks.
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Storage: Store the marshmallows in an airtight container at room temperature to keep them fresh. For longer shelf life, you can freeze the marshmallows, though they may lose some of their texture after thawing.
Making marshmallows at home is easier than it sounds, and the result is a delicious, homemade treat that beats store-bought versions any day. Whether you’re serving them as a snack, adding them to hot cocoa, or using them in desserts, these marshmallows will surely satisfy your sweet tooth. Enjoy the fun process of making these soft, pillowy treats!
