Marshmallow From Scratch - No Corn Syrup
Intro: Marshmallow From Scratch - No Corn Syrup
Making marshmallow at home is fun and easy. The results are much fluffier, softer - heck, it tastes much better and nothing like the bags you find at your megalomart.
The ingredients for this recipe are:
- 1/4 cup water
- 2 x 28 Gram packets of gelatin (2 x 1 Oz. )
- 2 cups granulated sugar
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1 pinch salt
- Powdered sugar (for dusting the sticky goo)
If you had enough corn and corn syrup in your life, you might appreciate that this recipe has none.
STEP 1: Gelatin-ing
2 packets of gelatin go into 1/4 cup water. Stir well. Move on.
STEP 2:
2 cups of granulated sugar go in a pot with 1/2 cup water.
A stainless steel heavy bottom pot works well. Later, you might use a mixer in the pot so non stick may get scratched.
Cook, stirring as needed to prevent scorching and make a syrup, until soft ball stage is reached. You can determine the correct timing in one of 2 ways:
1) Soft ball test: take a bit of syrup using a spoon. Drop the syrup in a cup of cold water. If you can form a soft ball in the water by gathering the syrup you are there. Before this, syrup will not "bunch up".
2) Using a thermometer: 115 Celsius (240 Fahrenheit)
When syrup is done, remove from stove and stir in the gelatin emulsion. Stir thoroughly.
If in a hurry, you might want to place the pot's bottom in a sink full of cool water.
Once cool enough to touch pot with your hand - move on.
A stainless steel heavy bottom pot works well. Later, you might use a mixer in the pot so non stick may get scratched.
Cook, stirring as needed to prevent scorching and make a syrup, until soft ball stage is reached. You can determine the correct timing in one of 2 ways:
1) Soft ball test: take a bit of syrup using a spoon. Drop the syrup in a cup of cold water. If you can form a soft ball in the water by gathering the syrup you are there. Before this, syrup will not "bunch up".
2) Using a thermometer: 115 Celsius (240 Fahrenheit)
When syrup is done, remove from stove and stir in the gelatin emulsion. Stir thoroughly.
If in a hurry, you might want to place the pot's bottom in a sink full of cool water.
Once cool enough to touch pot with your hand - move on.
STEP 3:
Using mixer, mix :-)
Add a pinch of salt and 1 teaspoon vanilla extract.
You can add food coloring at this point.
I tried with mint once - works nice. Almond extract didn't :-/
Mix until it fluffs up and very viscous. When you tilt the pot it should ooze down but slowly.
Add a pinch of salt and 1 teaspoon vanilla extract.
You can add food coloring at this point.
I tried with mint once - works nice. Almond extract didn't :-/
Mix until it fluffs up and very viscous. When you tilt the pot it should ooze down but slowly.
STEP 4:
Pour mixture into pan or baking sheet.
Prior to pouring, make sure pan is greased and liberally dusted with powdered sugar. This stuff is sticky! Skimping is wimpy and senseless.Use powdered sugar.
Set aside and wait for it to set further. One hour minimum - 4 if you can hold the kids back that long.
Sprinkle top liberally with powdered sugar.
Cutting can be done using:
1) Shot glass
2) Cookie cutter
3) Knife (the thinner the better) - into squares
4) Scissors, dipped in powdered sugar - cut into strips then squares.
Roll each piece in powdered sugar. If you try to store pieces uncoated they will stick to each other. On second thought, they probably will stick even if they are coated, so just eat them while they are fresh.
Prior to pouring, make sure pan is greased and liberally dusted with powdered sugar. This stuff is sticky! Skimping is wimpy and senseless.Use powdered sugar.
Set aside and wait for it to set further. One hour minimum - 4 if you can hold the kids back that long.
Sprinkle top liberally with powdered sugar.
Cutting can be done using:
1) Shot glass
2) Cookie cutter
3) Knife (the thinner the better) - into squares
4) Scissors, dipped in powdered sugar - cut into strips then squares.
Roll each piece in powdered sugar. If you try to store pieces uncoated they will stick to each other. On second thought, they probably will stick even if they are coated, so just eat them while they are fresh.
20 Comments
Norfolkson 6 years ago
Nice to see you NOT using the evil corn syrup! I'll have to give this a try. One day I'll see if I can make marsh mallows out of actual marshmallow root like they used to be.
EleaJa 8 years ago
Thanks a lot! The instructions were simple and easy to follow, already made 3 sets so far and my folks loved it! The last one I made, I ended up adding a table spoon of corn flour(after all) along with less than half cup of water. Divided it into 2 parts, left one as original vanilla while I mixed the other with strawberry crush, poured them in layers. They were firm and chewy delight...! <3 ^^
AkankshaC 9 years ago
Hey!! The marshmallows turned out yumm!!! thanks for the recipe..!!! :)
Could you please help me in figuring out how can this recipe can be turned into a marshmallow fondant!
plasticpopcorn4 9 years ago
somethings a tiny bit off :D your cups of water are different from the ingredients to the directions. Im guessing 2/4 is supposed to be 3/4?
nuha 9 years ago
@plasticpopcorn4 good catch! I updated it. Thanks!
ayornet 11 years ago
ayornet 11 years ago
But they are yummy!! so happy this is my first time making marshmallows! so thanks for sharing! I attach the photo of them!
norml 13 years ago
Does anyone know how to make this great recipe vegan with a gelatin substitute?
Tiktaky 12 years ago
You can use corn flour or rice flour (non gelatinous) instead of powdered sugar, or use an icing mixture rather than pure powdered sugar.
nuha 13 years ago
Regarding non-animal gelatin, I have not tried out any. My first guess would probably be agar-agar.
skaar 13 years ago
creativegirlz 12 years ago
creativegirlz 12 years ago
btw thanks for sharing this recipe!!! I am attaching a photo of my marshmallows!
nuha 12 years ago
To be honest, I've always added color - never went for bright white. I suppose bright white food coloring (yes, it exists) may do the trick.
Regarding the soft ball, you need: (1) very cold water (2) boil to right temperature.
If your water is really cold, and a few drops of syrup simply don't form a soft ball, it indicates the syrup is not ready. When it is, you can kind of clump it together. It's not going to be a hard marble - it's between honey and pine sap in strength.
In any event, the finished product looks like is worked and probably didn't survive 24 hours.. so trust your instincts!
creativegirlz 12 years ago
about white coloring, wilton or other colors are not available in here, but it was white. Actually i made these to make fondant, but it didnt work (fondant was not so elastic and was way too sugry) coz of no cornsyrup or liquid glucose, thats what my cousin says.
mariana.rodrigues 12 years ago
red-king 14 years ago
curiousperson 14 years ago
veinard 14 years ago
aaaaaaaaaaaaaaaaaaa1245aaa 15 years ago