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Marshmallows

These sweet and sticky homemade marshmallows are the perfect confections to garnish your hot cocoa on a chilly winter's night, and to roast by the campfire for s'mores in the summertime.

Prep:

minutes

Cook:

minutes

TOtal:

minutes

Ingredients

  • 2 tbsp + 1 ½ tsp powdered unflavoured gelatin
  • 1 cup cold water
  • 300g (1 1/2 cups) granulated sugar
  • ½ cup maple syrup
  • ½ cup honey
  • ⅛ tsp salt
  • 1 tbsp pure vanilla extract
  • 60g (½ cup) powdered sugar

Instructions

  1. Butter a 9 by 9 inch square baking pan and line with parchment paper.
  2. Sprinkle a generous amount of icing sugar in the pan.  Set aside.
  3. Pour ½ cup of cold water and the powdered unflavoured gelatin into the bowl of a stand mixer fitted with the whisk attachment.
  4. Stir the maple syrup, honey, granulated sugar, salt and ½ cup of water to a medium saucepan.
  5. Place the saucepan on the stovetop and cook the syrup over high heat until the candy thermometer reaches 240°F.
  6. When the syrup reaches the desired temperature, turn the stand mixer on low speed and slowly pour the syrup over the water and gelatin mixture.
  7. Add the vanilla.
  8. Bring the speed up to high and whip for 15 minutes.  
  9. Pour the batter into the prepared pan.
  10. Let the marshmallows firm up in the fridge for 2 hours, uncovered.  The marshmallow will have a nice glossy sheen.
  11. Dust your work surface with a generous amount of powdered sugar.
  12. Remove the marshmallow in one piece from the baking pan.  It will be very sticky.
  13. Use a sharp knife to slice the marshmallow into 20 large pieces.  Clean the knife in between cuts.  This is a sticky step!
  14. Toss the marshmallows in more powdered sugar to make sure all sides are covered.
  15. If you have a blow torch, toast your marshmallows before serving them.
  16. Store the marshmallows in an airtight container at room temperature for up to 5 days.