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.

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Recipes

Vanilla Marshmallows
December 8, 2013
Recipes

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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
Donna Hay

4 tbs powdered gelatine
1 cup (8 fl oz) warm water
3 cups (660g / 23¼ oz) caster sugar
1⅓ cups (10⅔ fl oz) glucose syrup
2/3 cup (5¼ fl oz) water, extra
2 tablespoons vanilla extract
2 cups (300g/ 10½ oz) icing sugar, sifted
⅓ cup (50g/ 1¾ oz) cornflour (cornstarch)

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.

2. 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.

3. 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.

4. 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).

5. Dust with remaining icing sugar mixture and store in an airtight container.

Comments

17 comments on “Vanilla Marshmallows
  1. Ashley

    Homemade marshmallows always look soooo good! Want to try!

    Reply
    December 8, 2013 at 9:09 pm
  2. Helen (Grab Your Fork)

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

    Reply
    December 8, 2013 at 10:08 pm
  3. milkteaxx

    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
    December 8, 2013 at 10:30 pm
  4. Melanie Hall

    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
    December 9, 2013 at 3:45 am
  5. Kristy @ Southern In Law

    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
    December 9, 2013 at 7:37 am
  6. Tina @ bitemeshowme

    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
    December 9, 2013 at 7:39 am
  7. Maureen | Orgasmic Chef

    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
    December 9, 2013 at 8:11 am
  8. Paula

    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
    December 9, 2013 at 11:47 am
  9. She Wore It Well Blog

    Such a brilliant gift idea! Awesome

    Reply
    December 9, 2013 at 8:26 pm
  10. Michelle @ The Bakeanista

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

    Reply
    December 9, 2013 at 8:53 pm
  11. Daisy@Nevertoosweet

    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
    December 10, 2013 at 10:39 am
  12. muppy

    I’m gonna try 😉

    Reply
    December 12, 2013 at 12:22 pm
  13. Terri

    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
    December 24, 2013 at 10:31 am
  14. Sara

    These babies look just so divine.

    Reply
    December 29, 2013 at 10:17 pm
  15. Agnes

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

    Reply
    January 8, 2014 at 1:06 pm
  16. Tristan

    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
    May 27, 2016 at 9:58 am
    • Iron Chef Shellie

      That’s because it’s powdered gelatine. Perhaps you should try with the powdered or google what grade of sheet to use.

      Reply
      May 29, 2016 at 10:59 pm

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Vanilla Marshmallows

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Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

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