Make your own marshmallows at home & you’ll never go back to store bought
Dreamy, white clouds of sugar fluff – you can’t go wrong with marshmallows. My favourite marshmallow recipe is adapted from Peter Grewling’s book “Chocolates & Confections“, and uses 5 different sugars, making it a perfect contribution to this sugar series.
230g cold water, for hydration
340g glucose syrup
110g invert sugar
20g vanilla extract
confectioners sugar, as needed
1. Prepare a half sheet pan with a piece of parchment, oiled.
2. Stir the gelatin into 230g cold water to hydrate.
3. Combine the sugar, glucose syrup, honey, invert sugar, and 170g water in a sauce pan and cook to 122 Celsius.
4. Pour the cooked sugar into a stand mixer and allow to cool to 100 Celsius.
5. While the syrup cools, melt the hydrated gelatin in a bain marie over a water bath. Be careful not to let it get too hot – take it off of the heat as soon as it is melted.
6. Pour the gelatin into the cooked sugar syrup and, using the whisk attachment, whip on high speed until well aerated, about 10 minutes, then add the vanilla and mix until it is blended in.
7. Spread the marshmallow into the prepared pan, and then cover the marshmallow with another piece of oiled parchment. Allow to set for 24 hours.
8. Peel the parchment off of the marshmallow and dust with confectioners sugar, and then cut into the desired shape. Store in a sealed container.
You can adapt this recipe many ways. For example, you can add cocoa powder to make chocolate marshmallows, or reduced fruit puree to make fruit flavours.
Try your marshmallow slabbed over a ganache for a two layer piece, or make some gourmet smores. These marshmallows take a little longer to roast than the store bought kind, but it is well worth it!
I’d love to see how you make it your own – post your ideas in the comments below!