Marshmallow is my secret guilty pleasure, especially when homemade. I find that it's not as sweet or sickly as store bought. I have experimented with this recipe a ridiculous amount of times, I wouldn't say it's hard but it requires all the right tools, a lot of patience and NO shortcuts.
Its important to make sure you really follow certain steps for example; don't stir the sugar, otherwise it will crystallise and then you are back to the beginning. Make sure that the syrup actually hits the correct temperature. I have experienced forgetting it, and it burns out as well as being lazy and taking it off too early, and each time it's failed!
I use corn syrup in mine, which can be hard to find in the UK as well as sometimes quite expensive if you don’t use it a lot, when possible I will harass family and friends going to the USA to bring it back. However, do not panic as Liquid Glucose works exactly the same way!
My main tip for this recipe is to go wild with icing sugar! By that I mean when lining your dish really cover it with icing sugar, same goes for when the marshmallow is ready to cut, don't be shy to really roll them in icing sugar so that they have no chance of sticking! I mean at the end of the day, if you are making these, we shouldn't be worried about the icing sugar adding onto our hips!
400 Grams Caster Sugar
80 ML Corn Syrup Liquid Glucose or Agave Syrup are okay too
120 ML Water
21 Grams Gelatin Powder
2 Tsp Vanilla Extract Or your own choice of flavour
150 Grams Icing Sugar
30 Grams Cornstarch Only if you have it in the house
Place the sugar, Corn syrup and water in a saucepan on a medium heat and stir the mixture till sugar has dissolved then STOP STIRRING!
Once the syrup comes to a boil lower the heat slightly and place a lid on top - this will create condensation to help remove any sugar crystals that might be on the sides of pans.
Leave the syrup to boil to till it reaches 120°C - if you don't have a thermometer you are looking for a firm ball stage.
While syrup boils, prepare the gelatin by pouring it into your stand mixer bowl and adding the water to it, making sure the gelatin is fully covered. Then leave to set for around 10 minutes.
Once the sugar has reached the correct temperature, remove from the heat and wait for the bubbles to disappear. While you wait for this turn your mixer onto a slow to medium speed. While the mixer is running pour the syrup in slowly, along the wall of the bowl.
Once you have poured all the syrup in, turn up the mixer to high and allow to mix for about 6-8 minutes. The mixture will double in size and become super white and fluffy!
Once the base of the mixer is cool, make sure you have stopped mixing as the marshmallow will begin to stiffen.
While the marshmallow whisking, line your dish (8 x 8inch) with a grease proof paper (if it is not using a loose bottom), making sure to leave some excess paper to help pull it out of the dish when it is set. Rub the dish & paper as well as your spatula with grease of your choice (I use coconut oil). Then cover the whole dish with icing sugar, making sure there are no gaps.
Once the marshmallow is ready, you want to add in you flavour (vanilla). Stop the mixer add it in and whisk for about 15 seconds to incorporate.
Finally scrape the marshmallow base into the prepared pan using your greased up spatula. Spread the marshmallow evenly in the pan, don't worry if you get yourself sticky (I get covered in it!).
Sieve a thick layer of icing sugar over the top of the marshmallow and allow the marshmallow to set for at least 6 hours or overnight.
Once it is set, take it out of the dish and place onto a surface covered with icing sugar. Cut the marshmallows with an oiled knife. Toss the marshmallow in the rest of the sugar to make sure that it has no chance of sticking to anything and then store in an air tight container, that's if they last long enough to keep!
I personally love to roast them with my blowtorch and enjoy the melted gooeyness!