Recipe: Homemade Marshmallows

I wanted to learn to make marshmallows at home for those annoying days when I couldn't find some at the store. 

Homemade Marshmallows:
2 1/2 cups (500g) sugar
3/4 cup (200mL) water
1/2 cup (125mL) water (for the gelatin)
2 1/4 tbsp (20g) gelatin
Pinch of salt
1 tsp vanilla extract or 1 tbsp vanilla sugar
Powdered sugar

In a saucepan, add sugar and 3/4 cup water (and vanilla sugar, if using that). Stir to dissolve.
Stop stirring while heating. Heat over high heat until sugar syrup reaches hard ball stage. 

While the sugar syrup is heating, add 1/2 cup water and gelatin to a bowl and stir to dissolve, allowing gelatin to bloom for about 5 minutes.

When the sugar syrup has reach the correct stage, remove from heat and allow to stand briefly.

In the meantime, add gelatin to a stand mixer with a whisk attachment. Slowly add sugar syrup to gelatin mixture while mixture is beating on low.

Then beat mixture on medium high for about 6 minutes or until mixture triples in volume. Add salt and vanilla at the end.
Pour mixture into buttered casserole dish.


Sift powdered sugar on the top of the marshmallows. Allow to stand at room temperature for about 6 hours.
Cut into pieces with a buttered knife. Toss marshmallows in powdered sugar. These should last for at least 6 months.


Full disclosure, these did not turn out as fluffy as I thought they would. These are quite dry and hard for marshmallows.
I would say they taste more similar to the hard marshmallows in Lucky Charms cereal than the fluffy marshmallows you would roast over a fire.
But, considering there are moments when the hard marshmallows are appropriate, I thought I would still post the recipe.


Watch us make these hard marshmallows on our YouTube channel here: https://youtu.be/HDNze7JtylY
Schaut zu wie ich diese harte Marshmallows auf meinem YouTube Kanal machen hier: https://youtu.be/CIcRIsRapy4

Comments

Post a Comment

Popular posts from this blog

Dress up a Sheet Cake: White on White Wedding Cake

Image
I've been thinking about all the things that have been cancelled because of Covid19 and I think the saddest is the weddings. So much expense, planning, excitement... gone. Now, I know most of you who had to reschedule your wedding will eventually have them. But I don't know how much money you would have lost because of the cancellation of your first planned wedding. So, I thought some of you might need to save money on your future wedding. So, I thought I would share with you a way you could make your own wedding cake out of a regular, plain sheet cake. I started out with a frosted sheet cake. You can frost it yourself or buy it frosted.  Then I thought I would use all of these tips, but I only ended up using the small round tip and the medium star tip. The petal tip and leaf tip weren't needed for this design.  Using a skewer, I traced two interlocking hearts as well as the monograms of the couple. In this case, T and C.  Then I traced over the letters with ...
Read more

Dairy-Free Swiss Meringue Buttercream

Image
After going through the effort of making my vanilla cake gluten free, dairy free and soy free, I needed a dairy free frosting. American buttercream is easy to make dairy free. But the family I'm making the cake for prefers Swiss meringue buttercream. I googled how to make dairy free Swiss meringue buttercream, and basically every blog I found said that it wasn't possible. They all said you have to use butter. I am not willing to accept that answer. So, I decided to experiment a bit until I found a ratio that works. So, first off, here's the recipe: Dairy-free Swiss Meringue Buttercream: 7 egg whites 2 cups sugar 1 1/2 cups dairy-free margarine 1/2 cup shortening pinch of salt 1 tsp vanilla extract or 1 tbsp vanilla sugar 1 tsp butter vanilla flavoring (optional, if omitting, double amount of vanilla flavoring)  I'm using a stand mixer today with a whisk attachment.  I first whisk the egg whites, sugar and vanilla sugar, if using vanilla sugar. Then I h...
Read more

Tutorial: How to Make a 2D Simba Cake Topper

Image
 I tried to make this character 3D. I really did. But it was so terrible I just couldn't bring myself to use it.  I eventually decided to try making a 2D figure. Then I could use a template. So first, here's the image I used: First, I cut out a yellow circle to use as a background. Then I added some brown to yellow fondant and rolled it out. I cut around the template and cut out the paws. Then I added the paws cut out of white fondant. Then I used a pointed scuplting tool to press the lines of the template into the fondant. Then, removing the template, I deepened the lines to make them more visible. I added a white muzzle and a pink nose. I painted some brown food coloring mixed with alcohol into the shadows of the face and ears. Finally, I added some undiluted black food coloring to the ears, eyebrows and eyes. How adorable is this? And so clearly Simba. This is a great method for those who can't accurately draw the characters themselves. In other words, perfect for me. Wa...
Read more