Updated: Aug 1, 2021
As you guys already know, I do not like using corn syrup in my desserts. So I wanted to come up with a better alternative to store bought marshmallows seeing as my kids love to have marshmallows in their hot chocolate. This recipe is quite simple. Only requires the use of a handful of ingredients, but I will say that you should use a thermometer to keep an eye on the temperature of the sugar. If the temperature of the sugar goes over a certain point then the sugar mixture will become a caramel and we don't want that.
Preparation Time 10 minutes
Cook Time 20 minutes
2 Tablespoons gelatine powder
1 cup/ 250 ml cold water- divided
2 cups / 450 grams sugar
1/2 cup/ 50 grams powdered sugar
1/4 teaspoon salt
2 teaspoons vanilla
Dust a 9 inch square baking pan with the sifted powdered sugar. Set the pan aside.
Mix the gelatine with 1/2 cup of cold water. Set aside to bloom for 10 minutes.
Place the remaining 1/2 cup of water and the 2 cups sugar in a saucepan. Dissolve the sugar on a medium heat.
Add the gelatine mixture. Bring to a rolling boil and don't stir the mixture until the temperature reaches 240F.
Carefully remove from the heat and pour into a metal bowl.
Stir in the salt and vanilla.
Beat with the whisk attachment on low for 2 minutes then increase the speed to high until soft peaks. The mixture should be doubled in volume. This step will take 10-15 minutes.
Pour this mixture into the prepared pan and smooth with a greased spatula. The greased spatula will prevent the marshmallow from sticking.
Cool the marshmallows in the pan uncovered and outside on the counter for a minimum of 3 hours. Lightly dust the top of the marshmallows with sifted icing sugar.
Cut into squares.
Store in an airtight container for up to 10 days.
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