Every time I make homemade marshmallows I thank Linda Ulrich DeFever for the amazing original recipe. Just a few simple ingredients are needed, gelatin, water, sugar, and vanilla extract.
Marshmallow making begins with gelatin as this is what gives the marshmallow its thick dense spongy texture. In order for the gelatin to do its job properly, we need to first soften it in cold water. Then we need to make the sugar syrup which involves cooking sugar and water to 240 degrees F (115 degrees C). Then the two mixtures are combined and whipped until thick and fluffy and almost irresistible.
Homemade Marshmallows:
Homemade Marshmallows:
Marshmallow making begins with gelatin as this is what gives the marshmallow its thick dense spongy texture. In order for the gelatin to do its job properly, we need to first soften it in cold water. Then we need to make the sugar syrup which involves cooking sugar and water to 240 degrees F (115 degrees C). Then the two mixtures are combined and whipped until thick and fluffy and almost irresistible.
Homemade Marshmallows:
1 cup (240 ml) cold water (or 1 1/2 if your using 6 sachets of gelatin)
3 sachets (21 grams) unflavored gelatin from ASDA (I use 6 envelopes now and add an extra 1/2 cup of water)
2 cups (400 grams) organic raw cane sugar
2 teaspoons pure vanilla extract (or any other flavor, orange is great)
1 cup of desiccated coconut
3 sachets (21 grams) unflavored gelatin from ASDA (I use 6 envelopes now and add an extra 1/2 cup of water)
2 cups (400 grams) organic raw cane sugar
2 teaspoons pure vanilla extract (or any other flavor, orange is great)
1 cup of desiccated coconut
Homemade Marshmallows:
Place 1/2 cup (120 ml) cold water into a bowl. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes. If your using 6 sachets then obviously need to double the water to 1 cup.
Meanwhile, in a heavy two quart saucepan, place the sugar and the remaining 1/2 cup cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about three minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F (115 degrees C), about 10 minutes. Remove from heat. I have experimented with various amounts of sugar and if it tastes a little too sweet for you I now use 1 1/2 cups with the 6 sachets. Its still sweet but its super chewy.
With food mixer (with whisk attachment fitted) running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes. Add vanilla extract and beat to combine, about 30 seconds longer.
Dust the container with the coconut and then scrape marshmallow mixture into it. Dust the top of the marshmallow with the remainder and then leave to set at either room temperature or in the fridge.
Remove the marshmallow from the container by first running a small sharp knife around the edge of the marshmallow to loosen it. You might have to use your fingers to help loosen the marshmallow from the pan so make sure you haven't been licking your fingers. Cut the marshmallow into squares using scissors and store in an airtight container.
Meanwhile, in a heavy two quart saucepan, place the sugar and the remaining 1/2 cup cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about three minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F (115 degrees C), about 10 minutes. Remove from heat. I have experimented with various amounts of sugar and if it tastes a little too sweet for you I now use 1 1/2 cups with the 6 sachets. Its still sweet but its super chewy.
With food mixer (with whisk attachment fitted) running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes. Add vanilla extract and beat to combine, about 30 seconds longer.
Dust the container with the coconut and then scrape marshmallow mixture into it. Dust the top of the marshmallow with the remainder and then leave to set at either room temperature or in the fridge.
Remove the marshmallow from the container by first running a small sharp knife around the edge of the marshmallow to loosen it. You might have to use your fingers to help loosen the marshmallow from the pan so make sure you haven't been licking your fingers. Cut the marshmallow into squares using scissors and store in an airtight container.
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