Marshmallows
Instructions
Day 1:
Day 2:
Tips
To make perfect marshmallows that are both fluffy and chewy, getting the temperatures and consistencies right are essential. Using a sugar thermometer is the easiest way to ensure that the sugar mixture reaches 118°C as the cooking time may depend on your stove.
Tips
Make sure to properly immerse the probe in the sugar mixture without it touching the bottom of your saucepan. Do not move the sugar thermometer around in the sugar mixture too much as this may lead to crystallisation. Swirling your saucepan gently from time to time, however, will help ensure that heat is spread evenly, and no hot spots are created.
Questions about marshmallows
Making delicious homemade marshmallows is simple with our recipe and tips on how to get the temperature of the sugar mixture right. Below, you can learn more about the delicious marshmallow by reading our answers to some of the most frequently asked questions about the treat, among other things, how to make, enjoy, and store them.
Ingredients
Sugar
|
200 g |
---|---|
Glucose syrup
|
200 g |
Blackcurrant juice
|
150 ml |
Gelatine
|
10 Leaves |
Powdered sugar
|
25 g |
Finely chopped freeze-dried berries e.g., blackcurrants
|
1 tbsp |
Homemade fluffy marshmallows
Most people have, at some point, tasted marshmallows, but have you ever tried a homemade version? They are an even better experience! The fluffy and chewy treat do require quite a bit of preparation, but you only need a few ingredients and once you get the hang of it, you will want to make these delicious berry-flavoured ones again and again.
Are you looking for more ways to enjoy your marshmallows? Check out some of our recipes with the cloud-like candy and learn how to make fondant for a fancy cake or rocky road with marzipan. You can also make classic chocolate chip cookies and add mini marshmallows to the batter for an extra sticky treat.
Enjoy a berry-flavoured marshmallow
Blackcurrants are a wonderful addition to a marshmallow recipe. The intense, tangy flavour of the blackcurrant juice complements the natural sweetness of the treat immensely well. This combination of flavours as well as the acidity of freeze-dried blackcurrants with their grape-like fragrance and cherry undertones add acidity and makes for an even more delicious marshmallow. The blackcurrant juice also gives these marshmallows a beautiful pinkish colour.
Get the perfect chewy and soft result
Marshmallows are small, fluffy pillows with a sugary flavour, so your goal for will be to get them as chewy, light, gooey and soft as they are supposed to be. This means leaving them out to dry in a tin without a lid for about 2-4 days at room temperature.
The longer you let your marshmallows sit out to dry, the tougher their consistency will get. The best thing is, you need to taste them once in a while to see if they have the perfect consistency. When they are perfect for you, put the lid on! This way, you get just the right result for your taste.
Add other flavours and crunch
If you want to try another kind fruit or berry-flavoured marshmallow than blackcurrant, simply substitute blackcurrant juice with, for example, an acidic citrus fruit like orange, lemon, or lime, which will complement the sweetness of the 'raw' marshmallows well.
For a deeper-flavoured marshmallow, try making a liquorice or chocolate marshmallow. Add 2 tablespoons of liquorice powder or 2½ tablespoons of good cocoa powder to the sugar mixture for a more complex, rich, and slightly more bitter tasting experience.
For an extra indulgent and crunchy treat, dip your homemade marshmallows in tempered chocolate or melted caramel and cover them in finely chopped nuts like pecans, walnuts, almonds, or peanuts, or decorative and tasty freeze-dried berries like raspberries, strawberries, or cherries. Simply dip one half of a marshmallow in chocolate or caramel, roll it in the nuts or berries of your choice and let it set.