Categories
Confectionery

Marshmallows

Making marshmallows at home doesn’t have to be complicated! This simplified recipe gives you soft, fluffy marshmallows with just a few easy steps. The golden syrup adds a gentle sweetness, and you don’t need to worry about preheating the gelatin—just mix everything together and whip!

Ingredients

1 packet of gelatin (12g)

250g sugar (about 1 cup)

60ml water (about 1/4 cup) for the sugar syrup

1 tbsp golden syrup (about 20g)

60ml water (for blooming the gelatin)

Icing sugar and cornflour (for dusting)

Optional: 1 tsp vanilla extract or other flavourings

Step-by-step Instructions
  1. Prepare the Gelatin:
    1. In a small bowl, sprinkle the 12g gelatin over 60ml of cold water. Stir gently to combine and let it sit for about 5 minutes to bloom. The gelatin will absorb the water and swell.
  2. Make the Sugar Syrup:
    1. In a medium saucepan, combine 250g sugar, 60ml water, and 1 tbsp golden syrup. Stir the mixture gently over medium heat until the sugar has fully dissolved.
    2. Once the sugar is dissolved, stop stirring and allow the syrup to come to a boil. Using a thermometer, heat the syrup until it reaches 115°C (240°F) (soft ball stage). This will take about 5-7 minutes.
  3. Dissolve the Gelatin:
    1. While the sugar syrup is heating, gently melt the bloomed gelatin by placing it over a pan of simmering water or briefly microwaving it until fully dissolved. Be careful not to overheat it.
  4. Whip the Marshmallow Mixture:
    1. Once the sugar syrup reaches 115°C (240°F), remove it from the heat. Slowly pour the syrup into the dissolved gelatin, beating on low speed using a hand mixer or stand mixer.
    2. Gradually increase the speed to high and continue beating for about 8-10 minutes until the mixture becomes thick, glossy, and significantly increased in volume.
    3. If you’re adding vanilla extract or another flavouring, do so in the last minute of mixing.
  5. Prepare the Pan:
    1. While the marshmallow mixture is whipping, lightly grease a square baking dish (about 8×8 inches) and dust it generously with a mixture of icing sugar and cornflour (this prevents sticking).
  6. Pour the Marshmallow:
    1. Pour the whipped marshmallow mixture into the prepared dish. Smooth the top with a spatula, and then dust the surface with more icing sugar and cornflour.
    2. Let the marshmallows set at room temperature for at least 4 hours or overnight.
  7. Cut and Coat:
    1. Once set, turn the marshmallows out onto a cutting board dusted with icing sugar and cornflour.
    2. Use a very sharp knife or kitchen scissors to cut the marshmallows into squares, and toss each piece in the icing sugar and cornflour mixture to coat all sides and prevent sticking.