These pillowy, cloud-like Homemade Marshmallows are going to keep you bouncing back for more! Store-bought ones just won’t do after you try these soft Homemade Marshmallows. They are perfect to add to a cup of hot chocolate on a cold winter day!
- 1 cup (125 grams) Confectioner’s Sugar/Icing Sugar
- ⅔ cup (80 grams) Cornstarch
- 2 tbsp Oil, flavourless
For Marshmallow Fluff
- ½ cup (120 ml) Water, room temperature
- 3 sachets (21 grams) Plain Gelatine
- ½ cup (120 ml) Water
- 1½ cups (285 grams) White Granulated Sugar
- 1¼ cups (300 ml/375 grams) Light Corn Syrup
- ¼ tsp Salt
- 1 tbsp Pure Vanilla Extract
- In a bowl, mix together the confectioners’ sugar and cornstarch.
- Prep a 9”x9” cake pan or dish by brushing the bottom and sides with some oil then lining it with parchment paper with an overhang. Brush some oil on the parchment paper and dust it generously with the confectioners’ sugar and cornstarch mixture. Keep it aside for later.
- In the bowl of the stand mixer or any other bowl, add the water and the granulated gelatine. Give it a mix and allow the gelatine to bloom.
- In a heavy-bottom saucepan, add the water, sugar, corn syrup, and salt. Give it a whisk and then turn on the heat to medium-high. After some time, the sugar will melt and the syrup will start to bubble. Use a candy thermometer and as soon as the temperature of the syrup reaches 240F/115C (soft ball stage) take it off the heat. You can also take a bowl of water and drop in some of the syrup and if it forms into a soft ball, you know it’s time to take it off the heat.
- Now break up the gelatin using the stand mixer on a low speed. With your stand mixer still on low speed, gradually start streaming in the hot sugar syrup. You can gradually start increasing the speed of the mixer and continue mixing till the bowl cools and you have a white cloud-like mixture in the bowl. This should take about 10-15 minutes.
- Flavour the marshmallow fluff with pure vanilla extract or any flavour of your preference and give it another mix till it reaches a ribbon consistency.
- Work quickly and pour it into the prepared cake pan or dish. Use an oiled spatula to spread it out evenly, or you can dampen your hand and flatten it down. Dust the top with the confectioners’ sugar and cornstarch mixture. Leave it uncovered overnight to set.
- Dust the cutting board with the confectioners’ sugar and corn starch mixture and unmould the set marshmallows on the cutting board. Now oil and dust your knife or bench scraper with the confectioners’ sugar and cornstarch mixture. Start cutting the marshmallows into the desired size. As you cut the marshmallows, dust the cut side with the confectioners’ sugar and cornstarch mixture till all sides are coated.