Marshmallow Recipe | Homemade fail proof marshmallows without corn syrup

Homemade marshmallows .. yes you can make spongy squishy marshmallows at your home without corn syrup. Homemade marshmallows can be made in any size you want and you know exactly what goes in.

Gelatin is the setting agent for marshmallows. If you’re vegan or vegetarian, you can use a recipe that uses agar instead. But just be aware that the texture will change. The texture is very important for me with these homemade marshmallows and that’s why I prefer using regular gelatin.

Watch my youtube video for the detailed recipe.

 

Usually, flavoring is added at the end. The high temperature of the sugar syrup can ruin the flavoring, so it’s better to add it when the marshmallow mix has cooled down. Vanilla marshmallows are just a great canvas to work on. They are perfect for basic homemade marshmallows. So make sure to use a good-quality vanilla extract.

Ingredients required in this recipe :

1. Gelatin - 3 packets ,30 gms.
2. Hot water-1/2 cup.
3. Sugar-1 Cup.
4. Water 1/2 Cup.
5. Vanilla Essence- 1 Tablespoon.
6. Red/ pink color- few drops (optional)
7. {Cornflour-1/2 Cup.
8. Powdered Sugar-1/2 Cup.}or Icing Sugar as needed.

Method of preparation: 

1. Combine the powdered sugar and cornstarch in a small bowl. Grease a metal baking pan or silicone mold or a plastic container with nonstick cooking spray or oil. You can also use a baking paper to avoid sticking. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
2. Take a 30 gms of gelatin in a bowl and add 1/2 cup hot water and mix well.
3. In a small saucepan combine the remaining 1/2 cup water, granulated sugar. Boil the sugar until it reaches a thick consistency. Drop little drops of sugar syrup in a bowl with water it forms softballs. Add gelatin mixture and combine well.
4. Transfer to a heat resistant bowl. Beat this mixture at medium speed. Continue to whip until the mixture becomes very thick and is lukewarm.
5. Add the vanilla during the last minute of whipping. 
6. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. I added a few drops of food color to half of the marshmallow mix. 
7. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. 
8. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
9. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a large knife dusted with the cornflour-sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.