Soft, fluffy and far more fun than anything you’ll find in a packet, these homemade marshmallows are surprisingly easy to make at home. Our base recipe gives you two delicious ways to dress them up: a tangy raspberry ripple version or vanilla marshmallows dipped in dark chocolate. Enjoy them with a mug of hot chocolate, package them up as homemade gifts or serve them as a sweet treat at your next gathering.
The Best Homemade Marshmallows
We've developed a fantastic homemade marshmallow recipe with two fun flavour variations for you to try when you're next feeling like getting creative in the ktichen!
Ingredients
- For the coating
- 1/4 cup corn flour
- 1/4 cup confectioners' sugar
- For the marshmallow base
- ½ cup water
- 22g unflavored gelatin
- For the syrup
- 1/2 cup water
- 2/3 cup glucose syrup
- 2 cups white sugar
- Variation 1: Raspberry ripple marshmallows
- For the raspberry ripple
- 200g frozen raspberries
- 2 tbsp sugar
- 2 tsp gelatine
- Variation 2: Chocolate dipped marshmallows
- 1 tsp vanilla extract
- 360g good quality dark chocolate, melted
Instructions
For variation 1:
Place the raspberries and sugar in a pot over medium heat. Cook, stirring, for 10 minutes until the berries are broken down. Pour the mixture through a fine-mesh sieve into a bowl and discard the seeds. Place the berries back on the heat and add the gelatine. Stir until dissolved and mixed through, then set aside to cool completely.
For the marshmallow base
Lightly oil the base and sides of a 20x20cm tin*. Generously coat the sides and base of the tin with corn flour, baking sure to get it into the corners and edges.
Place the water and gelatin in the bowl of a stand mixer fitted with a whisk attachment and allow to bloom.
Meanwhile, place the water, glucose syrup and sugar in a pot over low-medium heat. Stir gently for 10-15 minutes until all of the sugar has dissolved and the mixture is see through. Make sure there are no sugar granules left on the sides of the pot by brushing them off with a wet pastry brush or covering with the lid for a minute. The steam coming off of the mixture will cling to the sides of the pot and help dissolve these granules.
Turn the heat up to high and stop stirring. Using a sugar thermometer, bring the mixture to 119ºC. This may take a while, but don't stir the mixture at all.
When the syrup reaches 116ºC, switch on the stand mixer to a medium to high speed.
Slowly pour the hot syrup into the bowl in a steady stream. Once all of the sugar has been added, turn the mixer up to the high setting and beat for 10 minutes until thick and fluffy, the mixture should stand in a stiff peak when ready.
For variation 2:
Add your vanilla just before the end of mixing and incorporate well. Simply pour all of the marshmallow mixture into your tin and work into the corners. Dust with corn flour and cover with baking paper.
If doing variation 1:
Using an oiled spatula or spoon, and working quickly, scoop half of the marshmallow into the prepared tin. Work the mixture into the corners of the tin, you may need to re-oil the tool to allow for easy working. Add the cooled raspberry mixture onto the first layer of marshmallow, then top with the remaining marshmallow. Dust the top of the marshmallow with corn flour and cover with a layer of baking paper.
Allow your marshmallow to set for at least 6 hours but preferably overnight.
To serve
Cut your marshmallows up into the sizes you prefer, then melt the chocolate for variation 2 and dip your marshmallows. Serve marshmallows on a serving plate or store in a lined airtight container.
Notes
*Tin size: You can use any size tin for your marshmallows, however; do note that if your tin is larger, the marshmallows will be a lot thinner and flatter. If you are looking for thick, fluffy squares, use the tin size mentioned in the method.
Did you make this recipe? Tag us on Instagram @foodandhomesa!
Also See: Chocolate buns with coffee ganache
Chocolate buns with coffee ganache
Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.