We love making our own marshmallow, especially in winter to add to hot chocolates….yum!

It’s also great for additive free birthday parties – if  you want to change the colour simply add a drop or two of your favourite Hopper food colour and swirl this through just before putting it in the fridge for a different effect.

Related recipe: bubble bars (LCM Bars), vanilla bean paste

TIP: You will want to use white sugar for this recipe.
TIP: You need fridge temperature cold water for this recipe, so be sure to prepare this in advance.
TIP: We like to use preservative-free grass-fed gelatine.

OPTIONAL: You don’t have to coat the marshmallow in the icing sugar and cornflour, but we think it takes them to the next level.

February 20, 2018
  • 2h
  • 10m
  • 10m
  • 1

Ingredients

  • 90 g cold water
  • 150 g caster sugar
  • 1/2 c boiling hot water
  • 5 tsp. gelatine
  • 1 tsp. vanilla bean paste

Extra For Coating

  • 1/2 c icing sugar
  • 1 tsp. cornflour

Instructions

Thermal Cooking Method

  1. Insert whipping tool into mixing jug, add cold water and sugar, then whip for 3 minutes/speed 3.
  2. While this is mixing, boil the kettle. In a small cup add gelatine, then pour over the boiling hot water and stir until completely dissolved.
  3. Turn the machine onto speed 2 and slowly pour the gelatine mix into the mixing jug through the hole in the lid. It's crucial to do this slowly, so take around 1-2 minutes to pour this in.
  4. Add the vanilla paste and turn up to speed 4 and mix for approx. 5 minutes. It will go thick and glossy.
  5. Pour into moulds or into a 16x25cm slice tin lined with baking paper.
  6. Place in fridge for up to 2 hours to set.
  7. Once set use a hot knife to cut into little squares. Clean the knife in between slices with hot water. Use a spatula to remove the marshmallow from the paper if it sticks.
  8. To coat the marshmallow, mix icing sugar and cornflour together. Coat marshmallow, dusting off any excess.

Traditional Cooking Method

  1. Using electric beaters place cold water and sugar into a large glass bowl and beat on high speed for 5 minutes.
  2. While this is mixing, boil the kettle. In a small cup add gelatine, then pour over the boiling hot water and stir until completely dissolved.
  3. Turn the mixers onto medium speed and slowly pour the gelatine mix into the bowl while continuously mixing. It's important to do this slowly, so take around 1-2 minutes to pour this in.
  4. Add the vanilla paste and turn up to high speed and mix for approx. 5 minutes. It will go thick and glossy.
  5. Follow steps 5-8 of the thermal method to finish making the marshmallow.

Nutrition

  • 10