Learn how to make marshmallows without corn syrup with this easy homemade marshmallows recipe. With just 3 basic ingredients, you can make lots of different flavored marshmallows right from your very own kitchen.
I first learned how to make marshmallows many years ago. It was just a one time try to make my own marshmallows, and they turned out great.
And I was so happy I could make my own homemade marshmallows. But then, it stopped there. I never got into making them again as I do not use marshmallows as much until recently when I decided to revisit marshmallow making.
Though one might think that marshmallows are hard to make, they are in fact quite easy. And if you were to look at the ingredients list, they are very minimal with only 3 main ingredients and even those are pretty basic ones that are easy to find:
And my recipe does not use corn syrup so if you are looking for a marshmallows recipe without corn syrup, this is just for you.
The other optional ingredients are:
Though these are optional, they do make a difference to the marshmallows especially the flavoring. The gelatin I use in my recipe is the powdered one and its unflavored. And because of this, it sometimes has a pretty strong smell, so the flavoring is quite important. Plain old vanilla is sufficient, but if you want something more fancy, you can use any fruit flavors, or coffee flavor or anything else that suits your liking.
Coloring is optional, but then again, if you are planing on matching your marshmallows with the flavoring you've added to it, tinting your marshmallows in a matching color can make a whole lot of difference too.
Next is the gelatin. Start by soaking it in half of the hot water. And while waiting for the gelatin to dissolve, the sugar and the remaining water is mixed together and boiled until it reaches a soft ball stage.
Soft ball stage is a test used to check on the readiness of sugar syrup by pouring a a few drops of the sugar syrup into a saucer filled with cold water and pushing the syrup with your finger. If the sugar dissolves immediately, the syrup is not ready. Boil it a little longer and test again. At soft ball stage, the syrup can be molded into a very soft ball with your fingers. An easier way to determine the soft ball stage is by using a thermometer. Soft ball stage is when the syrup reaches between 235 to 240 degrees Fahrenheit or between 112 to 116 degrees Celsius.
Once the sugar syurp is ready, it is then carefully poured into the gelatin and stirred until the gelatin is all completely dissolved.
The next step is whipping up the sugar-gelatin solution. The solution is poured into a mixing bowl, and whisked until it becomes thick and foamy. This would take a good 12 to 15 minutes. The marshmallow is done when it has increased in volume and has reached a soft peak stage. The peaks will be very soft and they don't stand stiff.
To set the marshmallow, it is then poured into the prepared dish and left in a cool place overnight to set completely.
To cut the marshmallow, again, it is very important to grease the knife well. Turn the marshmallows out of the dish onto a well sugared (I use a mix of icing sugar and corn flour) work space, sprinkle more icing sugar on top and cut it into desired size.
If you had greased your dish well, it should be an easy process. Toss the cut marshmallows into more icing sugar - cornflour mix until they are all well coated.
And that's pretty much how my homemade marshmallows are made.
Lets look at the ingredients that go into my homemade marshmallows:
And that is pretty much my sharing on how to make marshmallows. Hope your find this useful.
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