Discover the joy of homemade marshmallows

There’s something uniquely delightful about marshmallows. These soft, fluffy sweets have charmed taste buds for generations, whether toasted over a campfire or melted into a cup of hot chocolate. But have you ever considered making your own?

Homemade marshmallows not only taste better than their store-bought counterparts, but they also offer a fun and rewarding kitchen project. Here’s how you can make your own marshmallows at home.

Ingredients

To make about 25 medium-sized marshmallows, you will need:

• 450 grams granulated sugar
• 1 tablespoon glucose syrup
• 200 ml cold water
• 2 tablespoons powdered gelatine
• 2 large egg whites
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• Icing sugar, for dusting
• Cornflour (cornstarch), for dusting

Method

1. Line a square baking tin (about 20 cm) baking tin with greaseproof paper and lightly grease it with cooking oil. Dust the paper with a mixture of icing sugar and cornflour to prevent sticking.
2. Pour 100 ml of cold water into a small bowl and sprinkle the powdered gelatine over it. Allow it to soak for about 10 minutes or until it becomes spongy.
3. In a large saucepan, combine the granulated sugar, glucose syrup, and the remaining 100 ml water. Place over medium heat and stir until the sugar dissolves completely. Once dissolved, stop stirring and insert a candy thermometer into the syrup. Increase the heat and bring the syrup to a boil until it reaches 127°C , known as the hard-ball stage.
4. While the syrup is heating, place the egg whites and salt in the bowl of your stand mixer. Begin whisking on medium speed until soft peaks form.
5. Once the sugar syrup has reached the required temperature, remove it from the heat. Stir in the spongy gelatine until it dissolves completely. Be careful, as the mixture will be very hot and may bubble up.
6. With the mixer running on low, carefully pour the hot syrup mixture into the whipped egg whites in a slow, steady stream. Increase the speed to high and continue whisking until the mixture becomes thick, glossy, and voluminous (about 10 minutes). During the last minute of whisking, add the vanilla extract.
7. Quickly pour the marshmallow mixture into the prepared tin, using a spatula to smooth the top. Dust the top with more icing sugar and cornflour mix. Leave to set at room temperature for at least 4 hours, or overnight if possible.
8. Once set, turn the marshmallow slab out onto a surface dusted with icing sugar and cornflour. Use a sharp knife (dusted with the icing sugar mix) to cut into squares. Toss each piece in additional icing sugar and cornflour to prevent sticking.