Iron Chef Shellie
 

Vanilla Marshmallows

“Once you've had homemade marshmallows, you'll find it extremely are to go back to the commercially made ones. This fluffy clouds aren't as hard to make as you might think!”

Home Made Vanilla Marshmallows_Feature Image
Vanilla Marshmallows

Vanilla Marshmallows

Are you ready for Christmas?

Well this week, I’m going to try and churn out all the Christmas blog posts I’ve been cooking up on the weekend. 

Let’s start with these marshmallows! I had a pretty average day at work on Thursday, worked late, and then falomped (my new made up word for flopped) on the couch. But me being me, couldn’t sit still and wanted to bake to relax and unwind. I wanted to do something Christmas related, but something that everyone at work would eat. I found a brownie recipe to make, as well as this recipe. I had always been so scared of making marshmallows, as liquid glucose and a sugar thermometer are involved. Well, I tell you what; I fear no more, and have made three batches of marshmallows since. 

They are super easy to make, providing you have:

  • a sugar thermometer
  • a free standing mixer
  • a truck load of sugar

These were VERY well received at work, with some of my fellow flogger friends, and the people attending Billy’s food styling workshop today. I think I’ll be making these for Christmas day and for some presents. 

Seriously, once you have home made marshmallows you can never go back to commercially made stale tasting ones. 

I used vanilla bean paste to get the flecks of vanilla through the marshmallows, but you don’t have to. You can also add whatever flavour or colouring you like. If you had a snowflake cookie cutter, I think you’d end up with some pretty spectacular looking marshmallows!

Vanilla Marshmallows
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Ingredients
  1. 4 tbs powdered gelatine
  2. 1 cup (8 fl oz) warm water
  3. 3 cups (660g / 23¼ oz) caster sugar
  4. 1⅓ cups (10⅔ fl oz) glucose syrup
  5. 2/3 cup (5¼ fl oz) water, extra
  6. 2 tablespoons vanilla extract
  7. 2 cups (300g/ 10½ oz) icing sugar, sifted
  8. ⅓ cup (50g/ 1¾ oz) cornflour (cornstarch)
Instructions
  1. Place the gelatine and warm water in the bowl of an electric mixer, stir well to combine and set aside. Place the sugar, glucose and extra water in a saucepan over medium heat. Bring to the boil and cook without stirring for 5-6 minutes or until soft ball stage (115°C/240°F) on a sugar thermometer.
  2. With the mixer running at a high speed, gradually add the hot syrup to the gelatine mixture. Add the vanilla and beat for 10 minutes or until thick and fluffy. Pour into a lightly greased 25 x 35cm (9¾ x 13¾ in) baking dish lined with non-stick baking paper and refrigerate overnight.
  3. Place the icing sugar and cornflour in a bowl and stir to combine. Turn the marshmallow onto a surface lightly dusted with a little of the icing sugar mixture. Cut into 5cm (2 in) squares. (To cut the marshmallow cleanly, dip the knife into boiling water and wipe dry between each incision).
  4. Dust with remaining icing sugar mixture and store in an airtight container.
Iron Chef Shellie http://ironchefshellie.com/

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Vanilla Marshmallows


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Comments

17 comments on “Vanilla Marshmallows
  1. Ashley - December 8, 2013 at 9:09 pm

    Homemade marshmallows always look soooo good! Want to try!

    Reply
  2. Helen (Grab Your Fork) - December 8, 2013 at 10:08 pm

    These look amazing! And so impressed with all the goodies you churned out for Billy’s workshop!

    Reply
  3. milkteaxx - December 8, 2013 at 10:30 pm

    I think my bloog glucose levels just skyrocketed reading this recipe! Ive always wanted to try make marshmallows tho, time to invest in a freestanding mixer and a new digital augar thermometer!

    Reply
  4. Melanie Hall - December 9, 2013 at 3:45 am

    It was such a pleasure to meet and work with you yesterday at Billy’s styling workshop! I learned so much, not least that homemade marshmallows are a million miles away from their commercial cousins; they are as pleasurable to eat as they are to photograph…thanks again

    Reply
  5. Kristy @ Southern In Law - December 9, 2013 at 7:37 am

    These look AMAZING – like fluffy, heavenly clouds.

    I’ve always wanted to make marshmallows but I guess I’m a little bit intimidated by the stickiness haha.

    Reply
  6. Tina @ bitemeshowme - December 9, 2013 at 7:39 am

    My first attempt at home made marshmallows wasn’t all that successful and it put me off. Think I need to try again esp if you make them look this good lol

    Reply
  7. Maureen | Orgasmic Chef - December 9, 2013 at 8:11 am

    I’ve never made marshmallows but every year I say I’m going to. I have the tools and now I have the inspiration. Lovely photos!

    Reply
  8. Paula - December 9, 2013 at 11:47 am

    I tried making marshmallow without a thermometer and with a hand hand mixer – enough said really. I have three weeks off over Christmas and will be making these for sure!!

    Reply
  9. She Wore It Well Blog - December 9, 2013 at 8:26 pm

    Such a brilliant gift idea! Awesome

    Reply
  10. Michelle @ The Bakeanista - December 9, 2013 at 8:53 pm

    Looks really yummy!! And soft like a poof. I wanna lie down on them haha!

    Reply
  11. Daisy@Nevertoosweet - December 10, 2013 at 10:39 am

    THESE WERE FREAKING AMAZING! ok have to write in CAPS cuz they’re SO GOOD!!!! And I have promised myself to make them but but but I hope I dun stuff it up hehe

    Reply
  12. muppy - December 12, 2013 at 12:22 pm

    I’m gonna try 😉

    Reply
  13. Terri - December 24, 2013 at 10:31 am

    My batch ended up being just too sticky, despite dousing them in the icing sugar mix! Any suggestions for how to improve? I refrigerated well overnight. Perhaps I just didn’t beat the mix for quite long enough?

    Reply
  14. Sara - December 29, 2013 at 10:17 pm

    These babies look just so divine.

    Reply
  15. Agnes - January 8, 2014 at 1:06 pm

    I tried making marshmallows after eating yours. They came out awesome. Total homemade marshmallow convert.

    Reply
  16. Tristan - May 27, 2016 at 9:58 am

    The gelatin type isn’t specified. Can anyone who was successful at this tell me what gelatin they recommend? I’ve used the sheets before but never the powder.

    Reply

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Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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