Homemade Marshmallows are so easy to make and they taste amazing. A crowd pleaser not only for children but for everyone!
Do you know how easy it is to make your own delicious Homemade Marshmallows?
What are Marshmallows?
Marshmallows are a type of confectionary made from sugar, corn syrup, water and gelatin that has been beaten into a light, fluffy texture. (In this recipe I do not use corn syrup).
They have been around for centuries in various forms, but today’s popular version was invented by the French candy maker Venton in the late 1800s.
Marshmallows are often coated with icing (confectioner’s) sugar to prevent them from sticking together, and they can be enjoyed as-is or melted into any number of sweet treats.
Besides being delicious, marshmallows also provide a good source of vitamins A, B6 and C, calcium and iron.
Why are they called marshmallows?
Their name comes from the mallow plant (Althaea officinalis) that grows wild in marshes.
It’s Greek name is Althaea, which derives from the ancient Greek verb ἀλθαίνειν (althainein), which means to heal, to cure.
This plant is native to Europe and parts of Asia. Of the fifteen species of the genus, six of them thrive in Greece.
The young leaves can be cooked. The flower buds can be pickled. The roots can be peeled, sliced, boiled and sweetened to make candy.
Water used to boil any part of the plant can be used as an egg white substitute.
The root was mashed and mixed with sugar and egg whites to create a sweet, fluffy confection.
Today, marshmallows are typically made with corn syrup, sugar, and gelatin, but the name marshmallow still remains.
Ingredients need to make homemade marshmallows:
- Granulated sugar
- Lemon juice
- Vanilla extract (or other flavouring)
- Icing (Confectioners’) sugar
Conversion of gelatin
Gelatin comes into three types: the granular, the powdered and the sheets.
1 envelope (7 grams / 0.25 oz.) granulated gelatin equals 1 tablespoon (15 ml powdered gelatin or 3 sheets leaf gelatin.
Let’s see how we make the homemade marshmallows
First of all begin by making a syrup with granulated sugar and honey. This will take about 20 minutes.
While the syrup is cooking, we can do other preparations, such as:
We can soak the gelatin in water until it becomes soft.
Prepare the baking dish.
When the syrup is ready, whisk the gelatin with the hot syrup until the mixture becomes fluffy.
Empty the mixture in a baking dish lined with parchment paper and lightly coated with icing sugar.
Pour the mixture in the baking dish and smooth the surface.
Allow the marshmallow mixture to set for a few hours.
Remove from the baking tray.
Cut the marshmallows with a sharp knife.
If the mixture sticks on the knife, dust the blade with icing sugar and corn flour.
Dust them with a mixture of more corn flour and icing (confectioners’) sugar.
How long can I store marshmallows which do not contain egg whites?
Since they do not contain any egg white, they can be stored in an airtight container for several months, as long as they are kept dry and away from heat sources and strong odours.
For the syrup:
- 350 grams granulated sugar
- 150 grams honey
- 300 ml water
- 1 tbsp lemon juice
- 1/4 tsp sea salt
- 1 tsp vanilla extract (or other flavour of your preference)
For the marshmallows:
- 20 grams powdered gelatin
- 100 ml cold water
- 30 grams Icing sugar
- 30 grams corn flour (starch)
To make the syrup:
- In a small saucepan put the sugar and honey. Add the water and salt and mix to combine the ingredients.
- Cook over medium heat, stirring constantly, until the sugar and honey have dissolved. Lower the heat and let it simmer for 15 - 20 or until a thermometer reads 113 degrees C / 236 degrees F.
- Add the lemon juice and and vanilla extract and mix. Remove from the heat.
To make the marshmallows:
- In the bowl of a stand mixer fitted with the whisk attachment, add the water and sprinkle the gelatin over with the water. Let it sit for at least 5 minutes to soften.
- Turn the mixer on low and slowly pour the hot syrup into the bowl with the gelatin.
- Increase the mixer speed gradually to high and beat for about 20 minutes, or until the mixture has thickened and turned white and fluffy.
- Line a 32 x 22 cm baking tray with parchment paper and dust it with the icing sugar and corn flour mixture.
- Pour the marshmallow mixture into the prepared dish and smooth the top with a spatula.
- Let it cool completely for at least 6 hours, or overnight, to set.
- Once set, dust them with icing sugar and corn flour and remove them from the baking dish.
- Use a sharp knife to cut the marshmallows into about 3 cm. squares.
- If the mixture sticks on the knife, dust the blade with icing sugar and corn flour.
- Toss the marshmallows in the remaining icing sugar and corn flour mixture, to prevent them from sticking together.
- Store them in an airtight container.
If the marshmallows stick to the knife, when cutting, grease it with some butter.
Nutrition InformationYield 54 Serving Size 1
Amount Per Serving Calories 39Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 12mgCarbohydrates 10gFiber 0gSugar 9gProtein 0g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi!