Marshmallows toasted over the fire is an ever-popular camping experience, but you don’t need to buy them from the shop you can make your own!
Unlike some candy recipes, marshmallow is relatively easy to make and can be done in any kitchen as long as you have a sugar thermometer (or other thermometer) to manage the heat of the sugar. This recipe is also easy as it does not use the traditional method of egg whites.
Once you have made it a few times and got confident you can change out the vanilla for other flavors like rose, raspberry, and mint.
Prepare a 9×13 inch (23x33cm) tray, by spraying with cooking spray.
Place sugar, corn syrup, and 1/2 cup water in a pot to heat over medium heat. Gently stir once to ensure the sugar mixture is wet. Do not stir after the initial mix, to eliminate sugar crystals from forming. Heat the sugar mixture to the ‘soft ball’ stage of candy 240 to 245 degrees F (115 to 118 degrees C) on a sugar thermometer or instant-read thermometer. This will take about 8-12 minutes.
While the sugar mixture is heating, in a large heatproof mixer bowl add the gelatine and 1/2 cup water together (no stirring necessary). This blooms the gelatine (initiates the gelatine to absorb water).
When the sugar mixture is at the ‘soft ball’ candy stage, set the mixer bowl with the gelatine at a low speed. Slowly then pour in the sugar mixture into the mixing bowl. Turn the speed up to high and mix for about 3 minutes until the volume of the marshmallow starts to grow.
Add the vanilla then continue to mix on high speed for another 2 minutes. When the marshmallow fluff is double in volume, glossy and thick, where it slowly slides off the mixer blades, pour marshmallow fluff into greased tray and set aside for 4-6 hours at room temperature to set.
Mix equal parts of cornstarch and icing sugar, then sift over the top of the marshmallow.
Flip marshmallow onto a cutting board, then with a sharp knife cut into squares using the cornstarch-icing sugar mixture to keep the slices and squares from sticking to each other.
Store in an airtight container until ready to toast over the campfire.
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