Hi again! Hope everyone is having a fantastic weekend. Yesterday I decided to make marshmallows. They came out super fluffy and tasty, so much better than shop bought!
If anyone knows me, they will know the amount of disasters that have occurred for me in the kitchen sometimes, marshmallows being one of those times… so I was pretty nervous about making them. The last time I tried I didn’t have a sugar thermometer or an electric mix which is the fist big red flag of ‘DO NOT ATTEMPT THIS.’
All I managed that day was a lumpy mixture that just looked and smelt like gelatine and if you’ve worked with gelatine before this is not a good sight or smell!!
These marshmallows though… I’m so proud! Not only were they SUPER easy, they actually tasted great and I ended up making so many that I dipped some of them in chocolate with chopped hazelnuts. This recipe is a great base recipe for which you can then put your own spin on. Check my notes down below on ways to make these marshmallows even tastier!
I’m all about baking at home without crazy utensils (purely for the fact that I can’t afford them) and I like to show ways that even if you have a bowl, spoon and a few ingredients you can still make something amazing. However, if you want to make sure that this recipe is as easy as it can be I really would recommend a sugar thermometer. I had put it off for so many years and finally gave in to buying one but I am so happy I did as it just removes 90% of the stress and anxiety that comes from cooking the sugar!
I got mine from Amazon, click the link if you want to see. It works fabulous and I would recommend. If you want to make these and don’t have a thermometer you can check by removing some of the mixture and placing it in water. Take it back out and you should be able to form it into a hard ball that holds its shape but flattens slightly when squeezed firmly. This is the stage you want the sugar to be in known as the firm ball stage.
Another tip is for the gelatine. I used three packets of gelatine and it went super thick and sticky and I thought it was going to be too much but the marshmallows still turned out soft and just the right amount of chewiness. So don’t be too alarmed at the amount of gelatine! Also, the smell of the gelatine stays right until the end. Even when the mallow mixture has come together you may get a whiff still of the gelatine but it’s perfectly normal! Once you have let it set and covered again in the dusting powder, you can’t smell anything anymore other than vanilla goodness!!
I can’t wait for you all to try these! Tag me @merakibaking on instagram so I can see how it goes or send me a message to let me know how you got on! Until next time! x
- 500g Caster Sugar
- 160ml Water (room temp) for sugar
- 120ml Water (room temp) for gelatine
- 3 x 6.5g Gelatine powder (3 packets)
- 2 tsp Vanilla Extract
- 110g Icing Sugar
- 60g Cornflour
- A sugar thermometer is very important for this recipe and makes it a much easier recipe.
- Try different flavourings with these marshmallows such as adding 250g crushed fresh raspberries to make a raspberry ripple, add orange extract instead of vanilla to make orange ones. Or like I have done, dip these vanilla marshmallows into chocolate and sprinkle over chopped nuts such as hazelnuts and drizzle with white chocolate for an extra special look and taste.
- It sound like a lot of gelatine, but trust me it needs it! Do not worry about the smell. Once set, it completely disappears.
- If you are vegetarian, there are replacements for gelatine such as vege-gel which is just a vegetarian gelatine and works just as good.