Making homemade marshmallows is a gloriously sticky experience, but once you’ve tasted them we think you’ll agree the effort is well worth it for a special treat.
These marshmallows would make for the perfect midnight snack on New Year's Eve!
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Yields:
25
Prep Time:
55 mins
Cook Time:
3 hrs 29 mins
Total Time:
4 hrs 24 mins
Cal/Serv:
89
Ingredients
FOR THE CARAMEL
75 g caster sugar
2 tsp. liquid glucose or golden syrup
2 Tbsp. double cream
1/4 tsp. sea salt flakes
FOR THE MARSHMALLOWS
75 g caster sugar
2 tsp. liquid glucose or golden syrup
2 Tbsp. double cream
1/4 tsp. sea salt flakes
For the marshmallows
Vegetable oil, to grease
2 Tbsp. icing sugar
2 Tbsp. cornflour
6 sheets platinum-grade leaf gelatine, we used Dr. Oetker
350 g caster sugar
1 Tbsp. liquid glucose or golden syrup
2 large egg whites
1 tsp. vanilla bean paste
YOU WILL ALSO NEED
A sugar thermometer
Directions
Step 1First make the caramel. Heat caster sugar, glucose or golden syrup and 2tbsp water in a small pan over medium heat, stirring until sugar dissolves. Increase heat to high and bubble, without stirring, until a deep brown caramel. Remove pan from heat and quickly whisk in the cream (carefully – it will splutter) and sea salt. Set aside while you make the marshmallows.
Step 2Lightly grease a 20cm square tin, line with non-stick baking parchment and grease the paper too. Sift icing sugar and cornflower together into a small bowl, then use to generously dust the base and sides of the lined tin (reserve excess). Set aside.
Step 3Soak gelatine in a bowl of cold water for 5min until softened. Mix caster sugar, glucose and 150ml water in a medium pan over low heat, stirring until sugar dissolves. Increase heat to medium and bubble, without stirring, until temperature reaches 120°C on a sugar thermometer. Remove from heat.
Step 4Lift out gelatine (squeeze out excess water) and drain briefly on kitchen paper. Whisk egg whites with a pinch of fine salt in a freestanding mixer to stiff peaks. Stir drained gelatine into sugar syrup, until melted. With the mixer motor running, slowly and steadily pour sugar syrup on to the egg whites. Add the vanilla and continue whisking for 4-5min, until mixture is cool, glossy and stiff.
Step 5Scrape 1/2 the marshmallow mixture into the prepared tin, flatten slightly to the sides then drizzle with 1/2 the caramel and swirl in with a skewer. If the caramel has started to set too firm to drizzle, warm it gently first. Top with remaining marshmallow mix, flatten again and swirl through remaining caramel as before. Leave to set for at least 6hr, or overnight
Step 6 Remove marshmallow from tin. With an oiled knife cut into cubes about 4cm. Gently toss cubes in remaining cornflower-icing sugar mix to coat. Store in an airtight container in the fridge for up to 3 days.
Per serving:
Calories: 89
Protein: 1g
Total fat: 1g
Saturates: <1g
Carbs: 20g
Total sugars: 19g
Fibre: 0g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
