Let’s begin this by admitting that marshmallows contain an INSANE amount of sugar! At the same time, it remains to be a family favourite because it is so delicious and, at the same time, ridiculously cheap. But did you know that you can save even more money by making your own marshmallows? Because today, we’ll be teaching you how to make marshmallows!
Because it is supposed to be a sweet treat, we can’t exactly promise you that these will have less sugar. Our recipe contains a whole cup of sugar, although you can certainly reduce the amount depending on your preference. Later on, you can also experiment on using different ingredients to replace sugar.
However, what we can say for sure is that because you will be using common ingredients, your will see the stuff going into your marshmallows. When you learn how to make marshmallows, you won’t have unnecessary chemicals and preservatives that are usually present in store-bought ones.
Another thing that makes homemade marshmallows more awe-SAHM is that making them is fun! We suggest you make them with your kids (and husband because why not?). These will not only teach them essential skills but also be a great way to bond and get them involved in the kitchen!
So do you want to know how to make marshmallows? Well then, read on!
Method
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Put cold water into a bowl and gradually stir in the gelatine.
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Put hot water and sugar in a large saucepan and stir on a low heat until the sugar has dissolved.
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Add the gelatine mixture, bring to a boil and let it boil gently, uncovered, for about 5-6 minutes.
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Remove pan from heat and cool to lukewarm.
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Put cooled mixture into the bowl of a mixer and add vanilla essence and lemon juice.
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Beat on a high speed for 5 minutes until smooth and creamy.
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Food colouring can be added at this stage if you wish!
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Place around 1 kilogram of flour into a large baking dish and press your shape into the flour several times.
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You can use eggs, cake moulds, biscuit moulds or even small toys to create the indentation in the flour.
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Spoon prepared marshmallow mixture into the hollows in the flour.
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Leave for about 10-15 minutes.
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Amazingly, the marshmallow does not affect the flour in any way and it can actually be repackaged and reused after the marshmallow has set!
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Touch the top of the marshmallow with your finger to check it has set and gently remove them from the flour.
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Brush off any excess.
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Melt 125 grams of cooking chocolate with 60 grams of butter either on your stovetop or in the microwave.
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Cool until lukewarm and press a fork gently into your marshmallow shape.
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Dip in chocolate until evenly coated and drain off excess.
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You can either roll in coconut or leave plain, refrigerate until the chocolate has set.
