Make Your Own Marshmallows!

We hope that you have enjoyed following our daily Instagram and Facebook on how to Make Your Own Marshmallows. It is a question we are asked a lot by our customers. If you have a spare afternoon, it's definitely worth getting a bit sticky and covered in icing sugar (don't wear black) or invite a friend over or get the kids involved. The recipe below is for vanilla flavour but you can make any flavour you fancy really. Get creative!

First of all, gather your ingredients together. To make approximately 30-40 marshmallows, you will need:

Ingredients

500g Caster Sugar

180g Glucose Syrup (Dr Oetker's is best)

35g Gelatine - pork or gelatine

1 spoonful of Nielsen-Massey Vanilla Bean Paste

500ml Water

You will also need a roasting tin measuring approx 250 x 180mm with a depth of at least 3cm. Coat lightly with oil and douse with lots of cornflour and icing sugar (50:50 ratio).

 

 

Marshmallow ingredients clockwise from top left: gelatine, vanilla bean paste, water, caster sugar and glucose syrup 

Caster sugar and glucose syrup

First of all, place the gelatine in the mixer bowl and add 120ml water. Next, place caster sugar and glucose syrup and 200ml water in a saucepan, turn on full heat and stir well. Heat to 130 degrees celsius - you will need a sugar thermometer for this - and when it reaches the correct temperature, switch off.

Carefully pour the molten sugars into the mixer bowl to join the gelatine and water. Start to beat very slowly at first for 2-3 minutes - careful, it is very hot and may splash. Then turn the speed up to medium allowing the mixture to cool as it beats. Finally whisk on full speed to reach maximum volume. 

The mixture will cool and turn white (it will look like meringue) and it will grow in size 3-4 times. If it becomes very stiff (like stretched out chewing gum) add some more water 10ml at a time to loosen. 

The mixture should be firm but pourable. Pour the marshmallow mixture into the greased tin. Cover and leave to set overnight. 

Once the marshmallow has set, turn it out onto a surface well-doused with cornflour and icing sugar. Cut into cubes or use a cookie cutter to make your own unique shapes. They are best eaten as fresh as possible but can be stored at room temperature in an airtight container for up to 4 weeks.