There's nothing quite like the soft, airy delight of homemade marshmallows. As a seasoned home baker with years of experimenting in the kitchen, I've perfected this simple recipe that delivers professional-quality results every time. Skip the store-bought versions and make your own fluffy clouds of sweetness.
Ingredients
- 250g caster sugar
- 3 egg whites
- 6 sheets of gelatine
- 15 to 20 g cornflour
- 60 g icing sugar
- 8 cl of water
- 2 tablespoons of syrup of your choice (grenadine, blackcurrant, strawberry, peach...)
- Food coloring the color of the syrup
Step-by-Step Instructions
- Soak the gelatine sheets in cold water to soften them.
- Combine the caster sugar with 8 cl of water in a saucepan.
- Heat over medium heat, stirring until it reaches a boil.
- Continue cooking until the syrup reaches 130°C.
- In a separate bowl, beat the egg whites to stiff peaks.
- Slowly pour in the hot syrup while beating, then add the drained gelatine.
- Incorporate the food coloring and flavored syrup, continuing to beat.
- Whip until the mixture thickens and cools to lukewarm.
- Pour into a rectangular container lined with oiled parchment.
- Let it set for 3 hours or until firm.
- Mix the cornflour and icing sugar together.
- Cut the marshmallow slab into cubes.
- Roll each cube in the cornflour-icing sugar mixture to prevent sticking.
The Result
Enjoy your fresh, pillowy homemade marshmallows—they're irresistible! 😊
Pro Tip
Prepare multiple batches with different syrups and colors for a vibrant assortment. Store in an airtight glass jar for up to a week.
Your Turn
Ready to try this foolproof recipe? Share your results and tips in the comments below—we love hearing from fellow bakers!
