Introduction: Homemade Marshmallows

About: was founded by 3 generations of one family. Grandma Emma, Dad Leon, and me - Daniella. I graduated from the Culinary Institute of America with a degree in Culinary Arts, and there's nothing …

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.

Honey - 175 grams

Sugar - 350 grams

Glucose syrup - 175 grams

Water - 250 ml

Gelatin - 15 grams

Powdered sugar - about 100 grams

Step 1:

Soak 15 grams of gelatin in about half a cup of cold water and set aside.

Step 2:

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.

Step 3:

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.

Step 4:

While the syrup in cooling, melt the gelatin in a bowl set over simmering water.

Step 5:

Pour the syrup into the bowl of a stand mixer, and add the melted gelatin.

Step 6:

Whip on high speed until stiff (medium peaks), and cools to 35 – 45°C (95 -110°F).

Step 7:

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.

Step 8:

Allow to set for at least 10 hours.

Step 9:

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.

Step 10:

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.

Step 11:

Store the marshmallows in a single layer in an airtight container (you can separate layers with parchment paper). Make s’mores, roast marshmallows sitting around a fire, or enjoy with hot chocolate! Visit our website to find a delicious apple based Russian style Marshmallow – Zephyr.

Snacks Contest 2016

Participated in the
Snacks Contest 2016