Homemade Marshmallows - No Corn Syrup
Vanilla Marshmallows made without corn syrup
Equipment
- Small saucepan
- Food thermometer
- Large mixing bowl
- Electric whisk or stand mixer
- Rubber spatula
- Square 7 inch cake tin
- Sieve
Ingredients
- 100 ml water
- 225 grams caster sugar
- 1 tbsp golden syrup or glucose
- 4.5 leaves gelatin soaked in cold water or
- 8 grams gelatin powder
- 1 tsp vanilla extract
- 50 grams cornflour
- 100 grams icing sugar
Instructions
- In a small saucepan, add the water, sugar and golden syrup.
- Heat on low until the sugar dissolves and then turn up to medium heat.
- Boil the sugar mix to 127°c or hard ball stage, swirling the pan often to prevent burning. Use a food thermometer to check the temperature or drop a little of the sugar into cold water. If it forms a small hard ball, it is ready. This will take 10-12 minutes.
- While the sugar is cooking, melt the gelatin. If using sheets, drain slightly and melt in the microwave at 10 second bursts. If using powdered gelatin, follow the instructions on the packet, usually mix with boiling water and let stand until melted.
- Add the melted gelatin and egg whites to the large mixing bowl and when the sugar is nearly at temperature, begin whisking on low.
- Remove the sugar from the heat when ready and allow it a few seconds to cool and stop bubbling.
- Pour the hot sugar into the egg whites in a small slow stream while constantly whisking on low. Pour the sugar against the side of the bowl, away from the whisk.
- Once all the sugar has been added, whisk on high for a further 5-6 minutes until thick.
- Prepare the square baking tin by greasing and lining it. Combine the icing sugar and cornflour and sieve two tablespoons of this onto the lined tray bottom.
- Fold in the vanilla into the marshmallow and pour into the prepared tray. Smooth out evenly and top with a layer of sieved icing sugar and cornflour.
- Allow to set for at least 4 hours or overnight before cutting.
- When set, take the marshmallows out of the baking tray and place on a chopping board.
- Peel the paper away from the sides and cut evenly into 36 pieces.
- Place the remaining icing sugar and cornflour mix into a large shallow bowl and taking a few at a time, toss each marshmallow in this until coated.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.