Marshmallows are super easy to make and you can eat them even faster. When I considered making them, I expected a complicated and troublesome extrusion process. But a quick internet search proved me wrong: marshmallows are really easy to make. And there are only a few simple ingredients needed, which are usually found in any kitchen.
There are plenty of different recipes upon recipes and video guides available. So why not add my own experience.
I will go for a super simple recipe, as promised. The only ingredients will be sugar, water, gelatine and a dash of lemon. I will skip all the egg whites and corn syrups. The trick is with the lemon, since I will use it to prevent sugar crystallization, as I did with my hard candy recipe.
Ingredients
- 450 g table sugar
- 240 g water for sugar
- 20 drops of lemon juice
- 21 g gelatine
- 120 g water for gelatine
- Powdered sugar and starch (1:1) for coating
Recipe
Mix sugar, water and lemon in a pan and bring to a boil. Sugar will gradually dissolve as the temperature increases, so be sure to mix until the sugar is dissolved to prevent burning the sugar on the bottom of the pan. Boil the syrup on low heat until the temperature of the syrup reaches 115 °C. This will take approximately 30-40 minutes. In the meantime mix gelatine with cold water in a mixer and let it bloom (swell) for at least 20 minutes. When the temperature of the syrup reaches 115 °C, slowly add the hot syrup to the gelatine in the mixer at low mixing speed. When all syrup is added, increase the mixing speed to maximum. After 10-15 minutes the mixture should be firm, white foam. Just pour it in a suitable container (preferably lined with baking paper covered in sunflower oil) and let it cool for 3-4 hours. Finally cut it in suitable pieces, roll the pieces in a mixture of powdered sugar and starch (1:1) and enjoy!
Final remarks
As you see, making marshmallows is really easy and should work out every time.
Marshmallows will gradually dry and form a solid crust on the outside. I prefer it that way, but if you prefer softer skin, just store them in an airtight container. If you don’t like to cover your marshmallows in powdered sugar and starch, you can also dry them so that they form a solid crust, but the process is lengthy and needs some dedication.
Finally, definitely try to grill them on an open flame. This is by far my favorite option since you get that nice, crunchy caramel taste!
