Hi Bold Bakers!
Homemade marshmallow recipes often contain corn syrup, which is not widely available.
So I’m going to show you how you can make fluffy homemade marshmallows with no corn
syrup, and I’m going to show you how you can make them vegan.
It’s really easy.
We’re going to start out in a little bowl.
Add in some water, and sprinkle over some powdered gelatin.
Once you have sprinkled it, give it a stir all together.
So we’re just going to set this aside and let this set.
It will take around ten minutes, and it will become nice and firm.
So if you are vegan or if you don’t want to use gelatin, you can always replace the
gelatin with the same amount of powdered agar agar; that works really well.
If you have agar flakes, that is a different quantity, and I’m going to put that information
on my website, so you can read through what works for you.
So in a heavy-bottom saucepan, we’re going to add in our water, and our sugar.
Now, for marshmallows, it is best that you use plain, white sugar.
It’s not a good idea if you substitute out this sugar.
Just turn on your heat, really, really low, and you just want to let this sugar dissolve.
We don’t want it to simmer yet.
At this stage, feel free to stir your sugar.
Once your sugar has dissolved, and there are no more grains, we are going to add in our
firm gelatin.
And we’re just going to stir this until it dissolves.
Once our gelatin has dissolved, we are going to take out our spatula, and after this, there
is no more stirring once we take out the spatula, because we are going to put in a candy thermometer.
Now a candy thermometer is really important for this recipe because we need precision.
We need to get it to 240o Fahrenheit, which is “soft ball stage,” so it’s really,
really important to yield you lovely, fluffy marshmallows at the end, so I’m going to
put a link on my website, BiggerBolderBaking.com, the recipe for the marshmallows, and where
you can buy these.
They’re actually really inexpensive.
And they’re really handy.
So just clip it on to the side of your pot, and we’re going to turn up the heat and
bring this mix to a simmer.
We just want a gentle, controlled simmer.
And we’re not going to stir it, we’re just going to leave it be until it comes to
240 degrees.
Being in control in a kitchen is really important, whether you’re making caramels, candy, marshmallows,
whatever it is, so just keep an eye on your heat, and be in control of how high and how
low it is.
So this mix is simmering perfectly.
I want your mix to look like this as well.
So it has been simmering for quite a while now.
It does take a bit of time.
But you see the way it’s hanging around 220 or so?
It does that for quite a while before it reaches a point, and then it will get to 240, so hold
your nerve, and it’ll get there!
Okay, great!
So we’ve reached soft ball stage.
So we’re going to turn off the heat, and carefully take out the candy thermometer.
So I’m going to put on some oven gloves, and I’m going to move it off the heat.
Take very good care when you’re doing this.
Have your Kitchenaid ready, and pour the hot sugar mix, straight into the bowl.
Into this mix we’re going to add in a little bit of vanilla extract, and a pinch of salt.
Put on your whisk attachment, and now we’re going to turn on our machine onto a low speed,
and we’re going to whip it up for two minutes.
So after the two minutes, I’m going to turn the machine up to high speed, and we’re
going to whip it up until this mix has almost tripled in size and it’s lovely and soft.
While your marshmallows are mixing, we are going to prepare our tray.
So line your tray with some parchment, and then brush it with some flavorless oil, like
vegetable oil, sunflower oil… and then give it a generous dusting of icing sugar.
This will prevent your marshmallows from sticking to your tray.
So our marshmallows are done.
Look at that—it looks great.
Scrape it out of the bowl and onto your tray.
Once your marshmallows are spread out, we are going to dust the top with icing sugar.
So what you want to do is let it sit out and room temperature for three hours, and that
will form a skin on top of your marshmallows.
Once the three hours is up, flip your marshmallows, and then dust again with icing sugar.
Let this sit out again for another three hours, and then we’re ready to cut.
Cut your marshmallows into any shape that you like.
As you can see, our homemade marshmallows are lovely and squishy.
They do have a little bit of a different texture to store-bought, but they’re still delicious.
Store your marshmallows in an airtight container at room temperature for up to six weeks.
I have lots more Bold Baking Basics recipes just like this one, so make sure you subscribe
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