Homemade Marshmallows by @millsandbuns

35 min

12 servings

🍮

10 g

Gelatine

💧

120 ml

Water

🍬

200 g

Sugar

🍦

5 ml

Vanilla extract

🍬

60 g

Icing sugar

  1. Line
    • icing sugar

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

  2. Place
    • gelatine
    • cold water

    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.

  3. Combine
    • granulated sugar
    • water

    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).

  4. Transfer
    • gelatine
    • granulated sugar
    • water

    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.

  5. Whisk

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

  6. Add
    • vanilla extract

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

  7. Bake
    • icing sugar

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

  8. Set

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

  9. Dust
    • icing sugar

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

Homemade Marshmallows by @millsandbuns

35 min

12 servings

🍮

10 g

Gelatine

💧

120 ml

Water

🍬

200 g

Sugar

🍦

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

Notes

Water (cold, for blooming the gelatine), Vanilla extract (vanilla bean paste used instead), Icing sugar (for dusting, amount not given)

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, Stove

Type

Type

Type Of Dish

Dessert, 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)