Making your own marshmallows from scratch is much easier than it seems! Nothing compares to these sweet, airy and gooey homemade marshmallows. In addition, the extra bonus- these are gluten-free and dairy-free.
Get the written recipe with American and Metric measures here.
Sugar - 350 grams
Glucose syrup - 175 grams
Water - 250 ml
Gelatin - 15 grams
Powdered sugar - about 100 grams
Soak 15 grams of gelatin in about half a cup of cold water and set aside.
Combine 350 grams of sugar, 175 grams of honey and 175 grams of glucose syrup, and half a cup of water in a heavy bottomed saucepan. Bring to boil, stirring to dissolve the sugar. Stop stirring as the syrup comes to boil, and skim the surface to remove any impurities.
Cook without stirring, until the syrup reaches 120°C. Wash down the sides of the pot using a wet pastry brush from time to time. When the syrup reaches 120°C, remove the saucepan from the heat and cool the syrup to 100°C.
While the syrup in cooling, melt the gelatin in a bowl set over simmering water.
Pour the syrup into the bowl of a stand mixer, and add the melted gelatin.
Whip on high speed until stiff (medium peaks), and cools to 35 – 45°C (95 -110°F).
Spread the mixture into a 20×20 cm baking pan, lined with parchment paper or plastic wrap and lightly brushed with oil. Place a sheet of parchment paper on top and use a spatula to spread the marshmallow mixture evenly.
Allow to set for at least 10 hours.
Sprinkle a cutting board with powdered sugar, Remove the parchment paper and invert the pan onto the cutting board. Unmold, peel of the plastic wrap and sprinkle with powdered sugar.
Cut the marshmallow into 2 cm squares, dusting with confectioner’s sugar as necessary. You could mix the powdered sugar with starch – add 1 teaspoon of starch to 1 cup of icing sugar.