Yay! Welcome to 2016 everyone! We’re excited whenever a new 12 months kicks in, but for some reason we’re even more ready and enthusiastic for this year. Anyway, to celebrate a brand new year here’s our very first recipe for 2016. Simple and sweet this super fluffy and indulgent homemade marshmallow recipe is utterly perfect for snowy winter days full of cosy knitwear, box sets and creamy hot chocolate. We’re so SO busy fulfilling orders, scheduling editorial work and recipe developing every day that we never have the chance to try out a new recipe or technique. We’d been dreaming of creating soft and dreamy homemade marshmallows since the trend exploded on the internet a year ago, but only recently have we been able. Terrible huh? Without further ado read on for our fluffy homemade vanilla marshmallow recipe!
Homemade vanilla marshmallow recipe!
(Makes approx. 24 1.5 inch x 1.5ch marshmallows)
- 9 gelatine sheets
- 450g granulated sugar
- 1 tablespoon corn syrup
- 200ml cold water
- Approx. 1 tablespoon vanilla paste or extract
- 3 tablespoons icing sugar
- 3 tablespoons cornstarch (in the UK this is called cornflour)
- Sharp cornered baking pan (we used a 10″ square Silverwood tin)
- Vegetable oil
- Sharp knife
- Angled palette knife
- Candy thermometer
- KitchenAid mixer
- Measuring spoons
Thinly coat your cake pan with vegetable oil before dusting with a sieved mixture of icing sugar and cornstarch. Make sure to cover the corners and inner edges well to stop your marshmallow from sticking to the pan!
Our homemade vanilla marshmallow recipe calls for the use of gelatine sheets instead of powder so bear this in mind. Take 9 sheets of gelatine and leave them to soak in a large shallow dish full of 140ml of warm to hot water. They should begin to soften and turn into jellied sheets in around 5-7 minutes. When ready pour the entire contents (gelatine and water) into the bowl of a stand-up mixer.
In a medium saucepan add the granulated sugar, corn syrup and water together. Set the heat to high and boil until 115 degrees Celsius (or 238 degrees Fahrenheit). This took us around 10 minutes, but depending on your stovetop it may take longer or even less time. You’ll need your candy thermometer for this step… a lot of people are scared of working with these as it feels like an extra step (and extra cleaning), but it’s easy peasy!
Once your hot sugar syrup is ready start your stand-up mixer on slow and gradually pour the syrup into the bowl to mix with the gelatine. After a minute switch up the speed to high (10 on a trusty KitchenAid), add in your vanilla paste or extract and leave to mix for 12 minutes until you’re left with sticky billowing clouds of marshmallow!
Pour the sticky mixture into your coated and oiled square cake pan. Smooth the top with an angled palette knife. You can ever so lightly oil the knife as this can stop the marshmallow mix sticking to it so much.
Dust top with some of the sieved cornstarch (or cornflour in the UK) and icing sugar mix to coat the sticky surface.
Leave the marshmallow mix to set for around 3 hours whilst uncovered. We left ours in a cool and dark room undisturbed.
After 3 hours the marshmallow mixture should be perfect and ready. Test it by lightly poking it with a clean finger. The marshmallow should spring back into shape and feel bouncy and a little fluffy too.
With a sharp knife cut your set marshmallow block into 1.5 inch x 1.5 inch squares before tossing them in the sieved mix of cornstarch (cornflour in the UK) and icing sugar. Remember to generously coat them and tap any excess off before either bagging them into gift packs or storing them away into airtight containers. Your deliciously soft vanilla marshmallows should last several weeks if stored well (cool, dark and dry places) so you’ll get to enjoy them for some time after making them (unless everyone else gobbles them up)!
We enjoyed ours with mugs (from the fabulous Bombay Duck) of super delicious Charbonnel et Walker Hot Chocolate; perfect for the cold and snow-bound season we’re enjoying! To make it super indulgent we’d recommend heating up a saucepan of milk instead of using boiling water, adding in your marshmallow (or marshmallows), then piling it high with whipped cream! Underneath the cream your marshmallow should begin to mix into the hot chocolate leaving a layer of creamy vanilla mallow waiting for you to enjoy.
One of the best things about our homemade vanilla marshmallow recipe is that you can adapt them to feature different flavours and colours! Add pink swirls and raspberry extract for more fruity treats or swap the vanilla paste for a tablespoon of cocoa for chocolate-y mallows.