Homemade marshmallow: vanilla, lemon, and chocolate


Nubes caseras

Cloudy with a chance of confetti

Homemade marshmallows use simple ingredients and are easier to make than you might think. Most recipes call for corn syrup or candy thermometers, but this one does not. The preparation is surprisingly easy, and all you need is an electric mixer. Marshmallows are basically a combination of sugar, water, and gelatin. This mixture is whipped until doubled in volume, resulting in a fluffy marshmallow cream. I have prepared three version: Vanilla, lemon (using fresh lemon juice) and chocolate. If you’ve never had homemade marshmallows, get excited to eat something heavenly! Ready?



Nubes caseras

Nubes caseras



Nubes caseras

IMG_6895



{Homemade marshmallows}

Prep time: 15 min

Cooking time: 2 min

Serves: many (a 9*13 inch pan)

Ingredients

  • 250 ml water (1 cup)
  • 20 g unflavored gelatin (2 enveloppes)
  • 1 tsp pure vanilla paste
  • 400 g granulated sugar (aprox 2 cups)
  • To coat the marshmallows: 1/2 cup powdered sugar and 1/2 cup cornstarch, combined

Directions

  1. Coat a baking pan (mine was 13*9 inches) with butter and set aside. Pour 1/2 cup cold water (125 ml) into a bowl. Sprinkle with gelatin, and let mixture soften (about 5 minutes).
  2. Combine granulated sugar and 1/2 cup of water in a large heavy saucepan. Cook and stir over medium heat until dissolved. Bring to a boil, and remove from the heat
  3. Add the content of the other bowl (gelatin+water) and bring again to a boil, stirring constantly
  4. Remove from heat. Add vanilla paste and mix. Pour into a large mixing bowl and let stand until warm (it will look like egg whites, it will take about an hour).
  5. With an electric mixer, beat for 10 minutes on high speed
  6. Pour into the prepared pan, and spread with an offset spatula
  7. Sprinkle some powdered sugar and cornstarch on top, and let it sit until set (about four hours or overnight)
  8. Using a sharp knife, cut it into squares. Or use a cookie cutter, as I did. Don’t forget to dust the knife or cookie cutter with the sugar/cornstarch mixture, to prevent sticking
  9. Toss the marshmallows in the sugar/cornstarch mixture to prevent sticking
  10. Store inside a bag in an airtight container up to a week

NOTES:

Autora : Sandeea Cocina


11 Comments a “Homemade marshmallow: vanilla, lemon, and chocolate”

  1. 10 April 2014, 7:09 am - Reyhaneh

    Can’t wait it try this! I’ve always avoided making marshmallows because of the corn syrup. But I do have a question, can we skip the cornstarch in the coating? I’m avoiding all GMO products …any corn by product in North America.

    Responder a este comentario
    • 2 May 2014, 9:39 am - SandeeA

      Yes, you can use only confectioners’ sugar :)

  2. 4 May 2014, 3:46 pm - Liz Thompson

    Ha ha ha, I like your “talk now or forever hold your peace” … so, I’m talking!
    Do you have a version of homemade marshmallows recipe for diabetics, made with splenda or something?
    I would be thriled to try it! :)

    Responder a este comentario
    • 10 May 2014, 10:34 pm - SandeeA

      No, sorry :(

  3. 5 May 2014, 11:03 am - Librarian Lavender

    Kawaii food, how cool is that? Love it!

    Responder a este comentario
    • 10 May 2014, 10:34 pm - SandeeA

      Thank you :)

  4. 5 July 2014, 3:05 pm - Siv @ AWorldInMyOven

    Ooh, you made these look so adorable! And coated in chocolate – too much to resist! It sounds incredibly easy to make as well. I can’t wait to make some of these myself! :)

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  5. 13 September 2014, 1:21 pm - Regina

    You have such cute & pretty ideas, your blog is a must to follow.

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  6. 15 September 2014, 8:05 am - Philippe

    no egg whites?

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  7. 15 September 2014, 6:15 pm - Kristine

    Where do I find vanilla paste?

    Responder a este comentario
  8. 15 September 2014, 7:17 pm - Lynda LaCasse

    Beautiful. Hard for me to hold my peace, lol!

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