Homemade Marshmallows
10 servings
60 minutes
Homemade marshmallows are a delicate treat that delights with their airy texture and sweet yet refined flavor. Originating from American cuisine, these fluffy cubes have become an integral part of cozy campfire evenings and popular desserts. They possess softness and lightness, and the process of making them turns into real magic: simple ingredients give rise to the softest foam that gradually transforms into fluffy clouds of delight. This dessert pairs perfectly with hot chocolate, melts in your mouth, and provides a sense of comfort. Homemade marshmallows differ from store-bought ones—they are richer in flavor, free from unnecessary additives, and captivate with their freshness. They can be used in baking, desserts or simply enjoyed on their own while reminiscing about childhood joy.
1
In a deep saucepan, mix sugar (430 g), corn syrup, and water (175 ml), place on heat, and heat to 125 degrees.
- Sugar: 450 g
- Corn syrup: 15 ml
- Water: 350 ml
2
Meanwhile, dissolve gelatin in 175 ml of cold water and start whipping the egg whites.
- Gelatin: 53 g
- Water: 350 ml
- Egg white: 2 pieces
3
When the egg whites turn into a thick foam, add sugar (25 g) and continue beating until the meringue consistency.
- Sugar: 450 g
4
When the sugar syrup heats up, remove the pot from the heat, pour in the gelatin, and start gently whisking.
- Gelatin: 53 g
5
Once the gelatin is fully dissolved in the syrup, slowly pour the sugar mixture into the egg white mass while mixing with a high-speed mixer.
- Sugar: 450 g
6
When the mixture reaches a thick, fluffy foam consistency and cools slightly, pour it into a shallow non-stick coated dish. Spread the mass evenly and let it cool completely.
- Cornstarch: 1 teaspoon
7
Before serving, lightly sprinkle with corn starch and cut into squares with a sharp knife.