Refined sugar free homemade marshmallows with beneficial gelatine for a healthy gut.
They are super easy to whip up and you can make them any shape or colour you like.
I’m not saying these are healthy, they are still considered a treat, but are sooooo much better for you than the store brought marshmallows that are filled with all sorts of horrible things, like corn syrup.
Great for birthday parties, Christmas or anytime a recipe calls for marshmallow, such as this yummy Marshmallow Slice
Super cute as a gift packaged in a cellophane bag with a ribbon tied around the top!
Here are some tips to help you make yummy homemade marshmallows
- Time – Homemade marshmallows need plenty of time to set, so don’t decide a few hours before you want them that you are going to make them, or you will end up with a sticky mess!
- Beating – A stand alone mixer is best, unless you want a workout for your arms!!! These homemade marshmallows need to be thick and glossy and doubled in volume and this generally takes around 10 – 15 mins (depending on your mixer). If not beaten enough your marshmallow with “bleed” moisture and that is not what we are going for!!
- Speed – Once your marshmallow mixture is ready ( thick and glossy and doubled in volume ) you need to work fast to get it into your prepared tray, otherwise it starts to set and is impossible to get a nice finish.
- 1½ cups dextrose
- ⅔ cup hot water
- ⅔ cup cold water
- 2 tbs Gelatine Powder
- 2 tsp vanilla extract
- 1 cup cornflour
- extra dextrose for dusting (optional)
- Line a baking tray with baking paper, allowing a overhang at both ends to allow you to remove you marshmellow easily
- Using a whisk or fork, combine gelatine and ⅔ cup of cold water in your mixer bowl and set aside for a 5 - 10 minutes to bloom.
- Combine sugar and ⅔ cup hot water in a saucepan heat, until boiling and then turn the heat down to low and leave for around 10 mins, make sure the dextrose dissolves and the syrup is clear.
- Add the hot syrup to the gelatin mixture and beat on low speed until incorporated.
- beat sugar and gelatine mixture on high for 10 -15 minutes (depending on your mixer) you will know it's ready as it should be very thick, white and glossy, and hold soft peaks when you lift the mixer out.
- Add vanilla and ( food colouring if using) and beat until thoroughly combined .
- Spread into prepared pan. Smooth top with a damp spatula
- Set aside, at room temperature, for at least 4 hours, but 12 is best (overnight)
- After the marshmallows have set, sift a few tablespoons of cornstarch over the top of the marshmellow and then remove from tray and cut into your preferred shapes, just use a bit of the cornstarch on your knife, cookie cutters etc to prevent sticking.
- Once cut place in a bowl, bag or container with lid and remaining cornstarch and gently shake to coat.
- Dust off excess cornstarch and your marshmellows are ready to enjoy!
- Keep in an airtight container for up to 1 week (you may need to dust with extra cornstarch if moisture starts to appear.