Homemade Marshmallows by @millsandbuns

35 min
Hard

1 serving

🍮

10 g

Gelatine

💧

60 ml

Water

🍬

200 g

Sugar

💧

60 ml

Water

🌼

5 ml

Vanilla Extract

❄️

60 g

Icing Sugar

Preparation Steps

  1. Step 1/9

    Line a square baking pan with parchment paper, leaving an overhang for easy removal. Generously dust the parchment with icing sugar.

    icing sugar
    🧁square baking pan
    🫗pastry sieve

  2. Step 2/9

    Place the gelatine and 1/4 cup (60 ml) cold water in a mixing bowl. Leave it for about 5 minutes until the gelatine blooms and crystallises.

    gelatine
    cold water
    🥣mixing bowl
    🥛measuring cups

  3. Step 3/9

    Combine the granulated sugar and the remaining 1/4 cup (60 ml) water in a saucepan. Heat over medium-high heat without stirring until the syrup reaches 240°F (115°C).

    granulated sugar
    water
    🍲saucepan
    🌡️candy thermometer
    🥛measuring cups

  4. Step 4/9

    Transfer the hot sugar syrup to the bowl of a stand mixer containing the bloomed gelatine. Allow the heat of the syrup to melt the gelatine.

    gelatine
    granulated sugar
    water
    🥣mixing bowl
    🍲saucepan
    🥄rubber spatula

  5. Step 5/9

    Whisk the mixture on high speed for 8 to 12 minutes. Stop when it is pale, thick, glossy, and greatly increased in volume.

    🥣mixing bowl

  6. Step 6/9

    Add the vanilla extract to the whipped marshmallow mixture. Whisk briefly on high speed until the flavouring is incorporated.

    vanilla extract
    🥣mixing bowl
    🥄measuring spoons

  7. Step 7/9

    Scrape the marshmallow mixture into the prepared baking pan. Smooth the surface quickly with a lightly dusted rubber spatula.

    icing sugar
    🧁square baking pan
    🥄rubber spatula

  8. Step 8/9

    Leave the marshmallow slab to set at room temperature for at least 3 hours. For the best texture, let it set overnight.

    🧁square baking pan

  9. Step 9/9

    Dust the set marshmallow slab generously with icing sugar. Lift it from the pan and cut it into 24 desired shapes with a knife.

    icing sugar
    🫗pastry sieve
    🔪knife
    🧁square baking pan

Composition

Ingredients

Types

Baking, Liquid, Flavoring

Ingredients

Gelatine, Water, Sugar, Vanilla extract, Icing sugar

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Dairy-free, Nut-free, Egg-free

Calories

35 kcal

Macro nutrients

Carbohydrates: 8.5g, Sugars: 8.5g, Protein: 0.5g, Fat: 0g, Fiber: 0g

Nutritional Information

Minerals

Sodium: 2mg, Potassium: 1mg

Vitamins

to inform

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Hard (3/4)

Steps

9 steps

Equipments

Utensils

mixing bowl, saucepan, candy thermometer, rubber spatula, square baking pan, measuring cups, measuring spoons, knife, pastry sieve

Appliances

stand mixer, stovetop

Type

Type

Type Of Dish

Dessert, Confection, Sweet Snack

Occasions

Christmas, Holiday, Hot Chocolate, Gift Giving, Party

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

American, French

Geographic

to inform

Various

Aspect

Texture

Soft, Fluffy, Pillowy, Chewy, Tender

Flavors

Sweet, Vanilla, Caramelized

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 7 min (Store in an airtight container,Keep in a cool, dry place,Separate layers with parchment paper,Avoid humidity and direct sunlight), fridge : 14 min (Store in an airtight container,Allow marshmallows to return to room temperature before serving,Re-dust with icing sugar if surfaces become sticky), freezer : 90 min (Wrap tightly in parchment and place in a freezer-safe airtight container,Thaw at room temperature while wrapped,Re-dust with icing sugar before serving)