These homemade marshmallows are the best you will ever taste! Make these to give as gifts, enjoy them with your hot chocolate or include them in an Easter treat buffet, you will never want to buy marshmallows again!
We have included our base marshmallow recipe and two ways to jazz them up below.
INGREDIENTS
For your homemade marshmallows you will need
- oil
- cornflour
- icing sugar
- gelatin
- sugar
- glucose syrup
- frozen raspberries
- vanilla extract
- dark chocolate
METHOD
Variation 1: Homemade marshmallows with a berry twist!
This first variation involves making a tangy berry coulis to add to your marshmallow base. As the marshmallow sets, the coulis sets as well, creating layers of pillowy softness and tangy berry nuggets in between the fluff.
Once the marshmallow has finished whipping: Using an oiled spatula or spoon, and working quickly, scoop half of the marshmallow into the prepared tin. Work the mixture into the corners of the tin, you may need to re-oil the tool to allow for easy working. Add the cooled raspberry mixture onto the first layer of marshmallow, then top with the remaining marshmallow. Dust the top of the marshmallow with corn flour and cover with a layer of baking paper.
For variation 2: Homemade marshmallows with a hint of vanilla and decadent coating of chocolate.
This second variation involves adding some good quality vanilla to your marshmallow as it is whipping. Once set and cut into pieces, the fun starts. We used some delicious melted dark chocolate and dipped our marshmallow cubes into it to create a fun high tea treat.
All you need to do once your marshmallow has finished whipping is use an oiled spatula to help it into the tin. Pat the mixture down with some oiled hands, then dust the top with some more cornflour and cover with a piece of baking paper. Whether you make variant 1 or 2, it is important to let your marshmallows set for at least 6 hours or preferably overnight. This makes them easier to cut and work with.
To cut your marshmallow
Dust your countertop with a generous mixture of cornflour and icing sugar, and carefully remove your slab of marshmallow from the tin. Using a sharp, oiled knife, cut into the marshmallow as you would brownies. Each time you cut out a section, turn the exposed sticky side onto the dusted countertop to coat in the cornflour. Cut your marshmallows into the desired size you’d like. Once cut, store your homemade marshmallows in an airtight container or package them to give as gifts.
Decoration ideas
If you’re looking to further your homemade marshmallow decoration game, or create a fun marshmallow decor table for your kids, then we suggest using baking chocolate instead. Once melted, the chocolate hardens again, which means less mess.
Try dipping your marshmallows in sprinkles, desiccated coconut, or chopped nuts after you’ve dipped them in chocolate to add more flavour and colour to your end result. Baking chocolate can be found at may baking store and often many grocery stores. We used normal chocolate as it is overall better quality, has a richer flavour and lovely shine to it. The un-dipped marshmallows serve brilliantly as gifts or party favours.
The Best Homemade Marshmallows
We've developed a fantastic homemade marshmallow recipe with two fun flavour variations for you to try when you're next feeling like getting creative in the ktichen!
Ingredients
- For the coating
- 1/4 cup corn flour
- 1/4 cup confectioners' sugar
- For the marshmallow base
- ½ cup water
- 22g unflavored gelatin
- For the syrup
- 1/2 cup water
- 2/3 cup glucose syrup
- 2 cups white sugar
- Variation 1: Raspberry ripple marshmallows
- For the raspberry ripple
- 200g frozen raspberries
- 2 tbsp sugar
- 2 tsp gelatine
- Variation 2: Chocolate dipped marshmallows
- 1 tsp vanilla extract
- 360g good quality dark chocolate, melted
Instructions
For variation 1:
Place the raspberries and sugar in a pot over medium heat. Cook, stirring, for 10 minutes until the berries are broken down. Pour the mixture through a fine-mesh sieve into a bowl and discard the seeds. Place the berries back on the heat and add the gelatine. Stir until dissolved and mixed through, then set aside to cool completely.
For the marshmallow base
Lightly oil the base and sides of a 20x20cm tin*. Generously coat the sides and base of the tin with corn flour, baking sure to get it into the corners and edges.
Place the water and gelatin in the bowl of a stand mixer fitted with a whisk attachment and allow to bloom.
Meanwhile, place the water, glucose syrup and sugar in a pot over low-medium heat. Stir gently for 10-15 minutes until all of the sugar has dissolved and the mixture is see through. Make sure there are no sugar granules left on the sides of the pot by brushing them off with a wet pastry brush or covering with the lid for a minute. The steam coming off of the mixture will cling to the sides of the pot and help dissolve these granules.
Turn the heat up to high and stop stirring. Using a sugar thermometer, bring the mixture to 119ºC. This may take a while, but don't stir the mixture at all.
When the syrup reaches 116ºC, switch on the stand mixer to a medium to high speed.
Slowly pour the hot syrup into the bowl in a steady stream. Once all of the sugar has been added, turn the mixer up to the high setting and beat for 10 minutes until thick and fluffy, the mixture should stand in a stiff peak when ready.
For variation 2:
Add your vanilla just before the end of mixing and incorporate well. Simply pour all of the marshmallow mixture into your tin and work into the corners. Dust with corn flour and cover with baking paper.
If doing variation 1:
Using an oiled spatula or spoon, and working quickly, scoop half of the marshmallow into the prepared tin. Work the mixture into the corners of the tin, you may need to re-oil the tool to allow for easy working. Add the cooled raspberry mixture onto the first layer of marshmallow, then top with the remaining marshmallow. Dust the top of the marshmallow with corn flour and cover with a layer of baking paper.
Allow your marshmallow to set for at least 6 hours but preferably overnight.
To serve
Cut your marshmallows up into the sizes you prefer, then melt the chocolate for variation 2 and dip your marshmallows. Serve marshmallows on a serving plate or store in a lined airtight container.
Notes
*Tin size: You can use any size tin for your marshmallows, however; do note that if your tin is larger, the marshmallows will be a lot thinner and flatter. If you are looking for thick, fluffy squares, use the tin size mentioned in the method.
Did you make this recipe? Tag us on Instagram @foodandhomesa!
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Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.
