I have wanted to make homemade marshmallows for such a long time now and I finally got to it last night. You see where hot chocolate fanatics here in my home. I mean hot chocolate is just one of those things that make life better after all right? And what is hot cocoa without some fluffy marshmallows inside melting away? You can make these any shape or color as you see mine are green-blue which my son just had to have. He made it clear that he did not want our marshmallows to be girly. So much for the pink heart shaped ones in my head.
I found several recipes online and one thing they all had in them was corn syrup which is something I try to avoid so I used golden syrup and I am sure you could also use maple syrup or maybe even omit it all together (not sure but I am going to try in the future). I also cut the size of this recipe down quite a bit who needs hundreds of marshmallows? This is a pretty simple process but then when you add the gelatin and sugar mixture it will remind you of melted plastic. I have used a hand mixer since my Kitchen Aid is not used here (plug issues) and it worked just fine. You have to use a hand or stand mixer for sure though. I used my steel kitchen aid bowl and I would suggest you do the same or use a glass bowl (plastic will melt). You also need a candy thermometer to work with the mix and most of all be careful this stuff is hot.
1/2 cup powdered sugar (for dusting)
1/2 cups water
1 cup sugar
1 tablespoon + 1-1/2 teaspoons gelatin (halal)
4 tablespoons golden syrup
1 large egg white
1 teaspoon vanilla extract
Oil (for pan)
Natural food coloring, optional
1. Oil an 8x8inch baking pan (I used silicone). Set aside.
2. In a steel or glass large mixing bowl add gelatin and 4 tablespoons of water. Set aside.
3. In a 2-quart saucepan on medium-high heat add sugar, syrup, salt and remaining water. Mix well, and bring to a full boil (continue stirring from time to time) Allow candy thermometer to reach 245 then remove from heat.
4. Carefully pour the sugars into the gelatin mixture, stir well with a wooden spoon. With mixer beat until mixture turns white, thickens and triples in size. Approximately 5 minutes with a stand mixer and 8 with a hand. Set aside.
5. In a mixing bowl add egg white and vanilla. With a clean hand mixer beat until stiff peaks are formed. Add mixture into the sugar mixture and combine well with a wooden spoon mixing for about 5 minutes. Add food coloring if using and mix well.
6. Carefully pour mixture into baking pan. Sprinkle 2 tablespoons of sifted powdered sugar on top and sit uncovered in the refrigerator for 2-1/2 hours.
7. Remaining powdered sugar on a cutting board and carefully dump marshmallow square onto. Rub powdered sugar on both sides so sticking does not happen. With a large knife carefully cut into squares. Store in container in a cool area or in the refrigerator.
* You can find my favorite hot cocoa recipe here.