If you follow my blog regularly you’ll already know this – I adore marshmallow. Now, I’m not talking about the kind you buy in bags at the supermarket; I mean real melt-in-your mouth, puffy, homemade marshmallows.
If you haven’t tried them, you absolutely must – they’re so dissimilar to the store bought variety you’d be forgiven for thinking they’re something different altogether. While you can buy marshmallow with these beautiful homemade qualities at specialty stores, you should definitely try making your own – they’re so much easier than you’d think!
For some reason the idea of making marshmallow seems to intimidate a lot of people – maybe it’s the boiling sugar? Anyway, the great news is marshmallow making can be as simple or as complex as you like – it all depends on what you want. So today I thought I’d share the perfect marshmallow for beginners – fluffy vanilla marshmallow with chocolate flecks.
With no hidden tricks, colouring or flavouring, this is definitely the best recipe for beginner mallow-makers – provided you follow the instructions it’s pretty fool-proof! What is it exactly? Fluffy, pillowy vanilla marshmallow dotted with candy coated chocolate flecks. The chocolate complements the vanilla mallow perfectly, while the candy coating gives the marshmallow a festive rainbow look without looking to childish.
Now, I promised this would be easy right? There’s just one trick – you need a sugar thermometer to get it right. You can pick these up at most homewares stores for between $9 and $20 depending on which brand you’re after, and they’re totally worth the money.
Making marshmallow consist of three parts – the sugar syrup, the bloom and the egg whites. The syrup is simply a combination of melted sugar, glucose syrup and water. The bloom is just as simple – it’s just gelatine dissolved in hot water. Finally, the egg whites are (you guessed it) – egg whites! There’re no tricks at all.
Once you’ve combined the three parts you’ll be left with marshmallow – it’s that easy! Then all you need to do is leave it to set at room temperature for 24 hours, then cut it into squares (or whatever shape you want) and coat it in a mixture of cornflour and icing sugar. Voila!
- 500g caster sugar
- 4 tsp glucose syrup
- 2 Tbsp gelatine powder
- 2 egg whites
- 2 tsp vanilla bean paste
- 4 Tbsp candy coated chocolate pieces
- ½ cup icing sugar
- ½ cup corn flour
- Grease and line a rectangular tray with baking paper. Lightly spray top of baking paper with non-stick spray.
- Place 200ml of water in a bowl and sprinkle with gelatine. Set aside.
- Place sugar, glucose and 200ml of water in a large saucepan. Place on low heat and stir until sugar is dissolved.
- Increase heat to medium-high and insert sugar thermometer. Boil for 3-5 minutes until the mixture reaches 120 degrees Celsius.
- Remove from heat and carefully add gelatine mixture. Whisk until gelatine dissolves and no lumps remain.
- Place egg whites in a large bowl and beat with whisk attachment on high until foamy. Gradually add hot sugar syrup while mixing.
- Continue to beat on high until white and glossy – about 5 min with stand mixer, 10 with hand mixer. Fold vanilla bean paste and candy coated chocolate chips through mixture.
- Pour into prepared pan and leave to set overnight
- Sift together icing sugar and corn flour. Dust large knife with icing sugar mixture and slice marshmallow into squares.
- Roll each piece in icing sugar mixture and place on cooling rack. Leave to dry for at least 3 hours. Store in an airtight container.