Homemade Vanilla Marshmallows
Leading up to Christmas I have been on a mission to create my own marshmallows. I have made many batches and some went straight to the bin.
As you know I’m also corn free, which adds that extra level of difficulty in buying gluten free marshmallows that are not made from corn derived glucose and covered in corn starch.
I like sweet but not over sweet foods, so this final version isn’t overly sweet, but just the right amount of sweetness for me. I found that organic raw caster sugar provided the right flavour of our taste buds, however, you can substitute for a different type of sugar but it will change the flavour and possibly the texture of the marshmallows.
The size and quantity of marshmallows that this recipe makes depends on the slice tin you use. If you like thick marshmallows then use a smaller slice tin…or divide into two (2) tins. However, if you like thinner or dainty marshmallows then use a larger slice tin and spread the mix thinly.
Before you embark on this recipe you will need a candy thermometer. You can pick them up in ‘kitchen’ shops. I brought one for around $13. You will also need to use your mix master, or electric hand beater.
|Prep time||Total time|
|3 hours||3 hours|
Author: Tracey Francis of Essential Olie
- 1½ cups Raw Caster Sugar*
- 2 Tablespoons Grass Fed Gelatine**
- 1 teaspoon Vanilla Powder
- 300ml Water
- ¾ cup Arrowroot Starch Flour***
- Pour 100ml of the water into your mix master bowl and add the gelatine then whisk till the gelatine and water have combined (it should look creamy and fluffy). This may take a minute or two. Then leave.
- In a small to medium sized saucepan add the remaining water (ie 200mls), sugar and vanilla powder and boil over a medium-high heat. You should have the candy thermometer sitting in the saucepan, and once it reaches 240°C take it off the heat. This may take approximately 25 minutes.
- In the meantime, line a slice tin with greaseproof paper and sprinkle with ¼ cup of arrowroot starch flour. Use your hands to make sure the sides are also covered in arrowroot starch flour.
- Once the sugar syrup has reached 240°C, slowly pour the boiled sugar syrup into the bowl of your mix master whilst it’s whipping on a low-medium speed. Remember, the sugar syrup is extremely hot, so use a low to medium speed until all of the sugar syrup is into the gelatine/water mix.
- Whip for 8-10 minutes until it’s light, fluffy and pale looking. I use a KitchenAid Mix Master and it takes 8 minutes.
- Working quickly pour into floured and lined slice pan – spread evenly as possible and smooth top.
- Sprinkle the top with another ¼ of arrowroot powder – use a sieve so it goes over finely.
- Leave to set for 2 hours.
- Once set, cut into cubes.
- Using a ziplock bag put the remaining ¼ cup of arrowroot starch flour into the zip lock bag.
- Working in batches, as you cube the marshmallows put them into the zip lock bag and shake gently so that they are fully covered in arrowroot starch flour then remove and allow to air dry on a cooling rack for another 30 minutes.
- Store in an airtight container for up to one (1) week or freeze for up to three (3) months.
* I use organic raw caster sugar.
** You can substitute the Grass Fed Gelatine with Agar Agar.
*** I use Bob Red Mill Arrowroot Starch Flour.
You can have fun and cut the marshmallow using small cookie cutters into shapes, or, use a piping bag and pipe large nozzle (and working quickly) you can create circular shaped marshmallows. Or, like myself you can simply cut into cubes.
They taste good on their own, or in a cup of hot chocolate, long black or mocha. I hope you enjoy making and eating my take on marshmallows, we certainly do.