Recipes

Cooking with Kimmie: Making Marshmallows from Scratch

March 10, 2019

We made fish balls from scratch because we like to make things harder than they have to be for ourselves sometimes. Which explains why we made our own marshmallows too.

And it looks cool af.

The recipe is very customizable. You can replace the 1 cup water with any thin, not sugary, flavored liquid. We used coffee, but you can also give it a try with fruit juices. Or you can stick to the recipe and just replace the vanilla extract with any other extract. This is the step where you can also add food coloring, if you wish. Just remember to butter or oil EVERYTHING because this recipe is sticky!

Homemade Marshmallows

  • Serves: 16 large marshmallows
  • Active time: 45 minutes
  • Total time: 45 minutes + overnight
  • Difficulty: Hard
  • Special tools: Stand mixer

INGREDIENTS

Dusting powder

  • 1 cup powdered sugar
  • 1 cup cornstarch

Marshmallow base

  • 1 cup water, divided
  • 3 tbsp. powdered gelatin
  • 2 cups white sugar
  • ½ cup glucose or light corn syrup
  • 1 tbsp. vanilla

INSTRUCTIONS

  1. In a bowl, combine powdered sugar and cornstarch. Set aside in an airtight container.
  2. Add ½ cup water into the bowl of a stand mixer.
  3. Sprinkle gelatin over water and leave to bloom.
  4. In a saucepan, add the remaining ½ cup water.
  5. Add in the white sugar and glucose or corn syrup.
  6. Turn heat on to high and let syrup mixture boil until it reaches 240F.
  7. Turn off the heat.
  8. Turn on the stand mixer with water and gelatin on low and run for 30 seconds to break up the gelatin.
  9. Turning the speed to medium, slowly pour in the syrup on the side of the bowl.
  10. Once all the syrup is in the mixer, turn heat to high and whip until thick, fluffy, and opaque, about 8-10 minutes.
  11. While the marshmallow is whipping, butter a 9×9 inch pan, a rubber spatula, and a sheet of plastic wrap.
  12. Transfer the whipped marshmallow to the pan and flatten using the buttered plastic wrap.
  13. Allow marshmallow to set overnight at room temperature.
  14. Once the marshmallows have set, cover a surface in dusting powder.
  15. Turn out the marshmallows from the pan and onto the dusted surface.
  16. Cover the exposed marshmallow in more dusting powder.
  17. Using a greased knife, cut the marshmallows equally into large squares. You should have 16 large pieces.
  18. Dust all sticky surfaces of the marshmallow with dusting powder and store in an airtight container at room temperature for up to 3 days.
Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

1 comments in this post SHOW

One response to “Cooking with Kimmie: Making Marshmallows from Scratch”

  1. P N Bear says:

    Step 10. Once all the syrup is in the mixer, turn heat to high?

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