If you've never made marshmallows yourself, give them a try. Homemade marshmallows taste better than store-bought products. In addition, the manufacturing process is quite exciting. Homemade marshmallows make great gifts, delicious S'mores ingredients, and delicious toppings for taro or baked sweet potatoes. If you are a vegetarian or vegan, don't worry as there is a marshmallow option without gelatin!
Ingredients
Simple Marshmallows
- 3 packs of plain gelatin
- 250 milliliters of cold water, divided into two glasses
- 350 grams of sugar
- 250 milliliters corn syrup
- teaspoon salt
- 1 teaspoon vanilla extract
- 30 grams of powdered sugar
- 30 grams of corn starch
For 81 marshmallows
Marshmallows Without Corn Syrup
- 2 packs of plain gelatin
- 250 milliliters of cold water, divided into two glasses
- 450 grams of sugar
- 70 grams of powdered sugar
- teaspoon salt
- 2 teaspoons vanilla extract
For 81 marshmallows
Vegan Marshmallows
- 2 tablespoons (20 grams) glutinous rice flour (also prepare additional for dusting)
- 350 grams of water, divided into two glasses
- 2 tablespoons (10 grams) agar-agar powder
- 350 grams of sugar
- 2 tablespoons (3 grams) unsalted soybean powder
- teaspoon xanthan gum powder
- teaspoon guar gum powder
- teaspoon cream of tartar
- A little salt
- 1½ teaspoon vanilla extract
For 64 marshmallows
Step
Method 1 of 3: Making Simple Marshmallows
Step 1. Mix gelatin with 1 cup water (about 125 milliliters)
Pour 3 packs of gelatin into the mixing bowl. After that, add 120 milliliters of cold water. Leave the mixer to allow the gelatin to expand.
- It will take about 10 minutes for the gelatin to expand. While waiting, prepare the other necessary ingredients.
- You can also use a food processor equipped with an egg whisk. However, don't plug the whisk into the appliance yet.
Step 2. Let the gelatin and water sit for 10 minutes while you prepare the sugar and corn syrup mixture
At this time, the gelatin will begin to expand.
Step 3. Heat another glass of water with sugar, corn syrup and salt
Pour another glass of water into a small saucepan. Add and stir in the sugar, salt, and corn syrup. Let the mixture heat and mix evenly over medium/hot heat for 3-4 minutes.
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Don't add powdered sugar just yet.
Make Marshmallows Step 8
Step 4. Heat the sugar water mixture until it reaches 115°C
Open the lid and attach a candy thermometer to one side of the pan. Heat the sugar water mixture until the temperature reaches 115°C. This process takes about 7-8 minutes. Once the mixture reaches 115°C, remove the pan from the heat.
Step 5. Slowly add the sugar-water mixture to the gelatin mixture
Place the egg beater in a mixer or food processor. Turn the mixer or processor on to low speed, then slowly pour the sugar-water mixture over the sides of the mixer bowl.
Step 6. Mix all the ingredients
Once all the sugar water mixture has been added, increase the speed of the mixer. Continue to beat all the ingredients until the mixture is thick, creamy, and warm. This process takes about 12-15 minutes.
Step 7. Add vanilla extract
Make sure you mix all the ingredients until smooth. If you don't like vanilla, you don't need to add it, or you can use another extract, such as peppermint extract.
Step 8. Grease a baking sheet with powdered sugar and cornstarch
Mix 30 grams of powdered sugar with 30 grams of corn starch. After that, grease the mixture on the bottom and sides of a square baking dish (25 x 25 centimeters) that has been previously buttered/oiled.
Save the remaining cornstarch and powdered sugar mixture for later use
Step 9. Pour the marshmallow mixture into the pan
Use a rubber spatula to spread the mixture onto the sides of the pan. Sprinkle the top of the marshmallow mixture with more of the powdered sugar and cornstarch mixture. After that, save the remaining powdered sugar mixture.
Grease a spatula with cooking oil beforehand so that the marshmallow mixture doesn't stick
Step 10. Let the marshmallows sit for (at least) 4 hours before you cut them
It would be better if you let it sit overnight. Once the marshmallows have hardened, transfer the marshmallows onto a cutting board and cut them into small squares about 2.5–3 centimeters in size.
Cut the marshmallows using a sharp knife or pizza cutter. If the marshmallows feel too sticky, coat the knife with cooking oil
Step 11. Coat the marshmallows with sugar before serving
Fill a tray or tray with the remaining cornstarch and powdered sugar mixture. After that, roll the marshmallows in the mixture until they are completely coated. Pat or shake the marshmallows to remove excess sugar and starch mixture, then serve.
Method 2 of 3: Making Marshmallows Without Corn Syrup
Step 1. Mix gelatin with water, then set aside
Pour a glass of water (about 120 milliliters) of cold water into a small bowl. After that, add and stir 2 packs of gelatin. Set the bowl aside for about 10 minutes to allow the gelatin to rise. While waiting, you can prepare other ingredients.
Step 2. Prepare a square baking dish (25 x 25 centimeters)
Coat the bottom and sides of the pan with cooking oil (lightly only). After that, coat the pan with powdered sugar or cornstarch again.
Step 3. Dissolve the sugar in another glass of water
Pour another glass of water (about 120-130 milliliters) of water into the pot. After that, add and stir in granulated sugar (not powdered sugar). Attach the candy thermometer to the side of the pan so you're ready for the next step.
Step 4. Add gelatin, then heat the sugar-water mixture until it reaches 115°C
Add the gelatin mixture to the sugar-water mixture. After that, bring the mixture to a boil over medium heat. Heat the mixture until it reaches 115°C. At this stage, do not stir the mixture.
Step 5. Remove the pan from the heat, then add the salt and vanilla extract
Once the sugar-water mixture reaches 115°C, remove the pan from the heat and place it on a heat-resistant surface. Add salt and vanilla extract, then stir. If you don't like vanilla, you don't need to add it or you can substitute a different extract.
Step 6. Beat the water-sugar mixture with an electric mixer until the volume increases
Pour the water-sugar mixture into the mixing bowl equipped with the egg mixture. After that, beat the mixture on low speed for 2 minutes, then beat on high speed for 10-15 minutes. The mixture is ready to use when it is soft in texture and has doubled in volume.
Step 7. Transfer the mixture to the prepared pan
Use a rubber spatula to spread the mixture across the bottom of the pan, from corner to corner. If the marshmallow mixture sticks to the spatula, apply cooking oil to the spatula first.
Step 8. Allow the marshmallow mixture to harden for 3 hours
Leave the mixture in a place where it won't be disturbed without covering it up. Once the mixture has cooled, sprinkle the top with 65 grams of powdered sugar.
Step 9. Cut the marshmallows into small squares measuring about 2.5 – 3 centimeters
Transfer the marshmallows to a cutting board. Use a pizza cutter or sharp knife to cut the marshmallow into small, 2, 5 or 3 centimeter squares. If the marshmallow feels too sticky, coat the knife with cooking oil first.
Step 10. Coat the marshmallows with more powdered sugar before serving
Pour the powdered sugar into the tray. After that, roll the marshmallows in the powdered sugar, and pat or shake the marshmallows to remove any excess powdered sugar. With powdered sugar, the marshmallows won't stick together.
Method 3 of 3: Making Vegan Marshmallows
Step 1. Dissolve the agar powder in 120 milliliters of water
Pour 120 milliliters of water into a small saucepan. Add 2 tablespoons (or 10 grams) of agar-agar powder. After that, set the pot aside. The gelatin will absorb water and form a gel as you prepare the other ingredients.
Step 2. Heat the sugar, glutinous rice flour and water
Put the sugar in a separate saucepan. After that, add 2 tablespoons (or 20 grams) of glutinous rice flour and mix. Pour 120 milliliters of water into a saucepan, then heat the mixture to a simmer over medium heat.
Step 3. Heat the sugar water for 5 minutes
Once the mixture starts to boil, reduce the heat (to low or low-medium heat). Heat the mixture for about 5 minutes, stirring occasionally with an egg so that there are no lumps. Later, this mixture will form a kind of syrup.
Prepare the basic marshmallow mixture while heating the sugar water
Step 4. Combine the remaining water and the other five ingredients in a mixer
Pour the soy powder into an electric mixer that has been fitted with the beaten egg. Add xanthan gum, guar gum, cream of tartar, and salt. Finally, add 120 milliliters of water and beat all the ingredients on low speed. This mixture will later become the basic marshmallow mixture.
You can also use a food processor that comes with a whisk
Step 5. Beat the basic marshmallow mixture until the texture of the edges is hard (you can see at the end of the whisk) for 5 minutes
Once all the ingredients are mixed, increase the speed and keep beating the dough until it has tripled in volume and a hard dough edge forms at the end of the whisk. Also, make sure you scrape the bottom and sides of the mixer bowl frequently. This process takes about 5 minutes.
If you are using a food processor, you will need to stop the machine every now and then and scrape the sides of the bowl with a rubber spatula
Step 6. Bring the gelatin water mixture to a boil over low-medium heat
You can boil it when the sugar water is almost done. Stir occasionally to allow the powder to dissolve.
Step 7. Gradually add the sugar water to the marshmallow mixture
Turn on the mixer at high speed. While the mixer is moving, place the hot sugar-water mixture into the mixer bowl and pour it on the sides. Continue to beat the dough until the texture thickens. This process takes about 4-5 minutes.
Step 8. Add vanilla extract and mix
Pour the vanilla extract into the marshmallow mixture. If you don't like vanilla, you don't need to add it, or you can use a different type of extract. Choose an extract that matches the marshmallow.
Step 9. Add the gelatin mixture gradually and beat
You will need to add the mixture while the mixer is still running at high speed. Keep beating the marshmallow mixture for 1-2 minutes. Turn off the mixer once the mixture is thicker, but still warm.
Step 10. Prepare the pan
Grease the inside of a 20 x 20 cm square pan. Once oiled, coat the bottom and the inside of the pan with glutinous flour evenly. You can also use corn starch and/or powdered sugar instead of glutinous rice flour.
Step 11. Spread the dough on the bottom of the pan
Use a rubber spatula to spread the dough across the bottom of the pan, from corner to corner. If the dough sticks to the spatula, coat the spatula first with cooking oil. After that, sprinkle the top of the dough with glutinous rice flour.
Step 12. Let the dough harden for 1 hour before cutting it
After the dough hardens, the texture will feel denser and chewy. Transfer the marshmallows to a cutting board. Use a sharp knife or pizza cutter to cut the marshmallow into small, 2.5 – 3 cm squares.
Step 13. Coat the marshmallows with glutinous rice flour before serving
Fill the tray with glutinous rice flour. After that, roll the marshmallows in the glutinous rice flour until all sides are coated. With a layer of glutinous rice flour, the marshmallows won't stick together. Pat or shake the marshmallows to remove any remaining sticky rice flour, then place the marshmallows in an airtight container and store in the refrigerator. Marshmallows that are made can last for up to 1 week.
You can also use corn starch and/or powdered sugar at this step
Tips
- Store marshmallows in an airtight container lined with parchment paper or wax paper.
- Store marshmallows in a cool, dry place. Meanwhile, vegan marshmallows should be refrigerated.
- Consume marshmallows in 3-4 weeks. Meanwhile, vegan marshmallows should be finished within 1 week.
- Make sure you use plain, plain gelatin, not a gelatin product that contains flavors like Jello.
- Instead of using vanilla extract, try using another extract, such as almond, peppermint, or strawberry extract.
- Add food coloring to the mixture after you've added the extract to make the marshmallows colored. Usually, teaspoon of coloring is enough for one dough.
- To make marshmallows of different shapes, pour the batter into a 25 x 35 cm rectangular baking dish. Let the dough rest until it hardens, then cut the dough using a cookie cutter that has been greased with powdered sugar.
- Give the marshmallows texture by adding 90g of small chocolate chips or chocolate chips after you add the extract. Keep in mind that the temperature of the mixture that is still hot can melt the chocolate.
- Make chocolate-dipped marshmallows by melting the chocolate in a team saucepan, then dipping some of the marshmallows (about 0.5 centimeters) in the chocolate. Make sure you've removed the remaining cornstarch/sugar on the marshmallow beforehand.
- Coat a knife or cutter with cornstarch first before cutting the marshmallows to prevent the dough from sticking.
- The heat exchanger between the burner and the pot helps distribute the heat to the sugar and corn syrup mixture.
- You can also use a larger pan if you prefer. With a larger pan, you can get more marshmallows, but in a thinner size.
