Homemade marshmallows
Cake by VioletK@photobucket
Kids usually love marshmallows, my daughter like to sprinkle it on her chocolate smoothie. Making marshmallows doesn’t involve any baking, but I thought it would be nice to know how to make one, especially when we can make marshmallow fondant out of it. And maybe this tutorial will be helpful in areas where it is not easy to get halal marshmallows. This recipe is taken from my favourite book, “The River Cottage Family Cookbook” by Hugh Fearnley-Whittingstall & Fizz Carr. Be careful as it involves boiling sugar.
Ingredient
Icing sugar – 1 tablespoon Cornstarch – 1 tablespoon Vegetable oil to oil the pan and knife Gelatin powder – 1 tablespoon Food colouring Egg white – 2 Granulated sugar – 2 cups (gula kasar biasa)Water – 1 1/2 cup
Method
Sift the icing sugar and cornflour. Take a shallow square pan (I use the one to make swiss roll). Grease it with a generous amount of vegetable oil, then coat with the sugar mixture. Set aside.
Take 1/2 cup of lukewarm water, mix into the gelatine. Stir until the gelatine is dissolved. Add a few drop of colouring if you want to. I used yellow. Set aside.
Make a sugar syrup with the sugar and 1 cup of water. Mix the sugar and water in a saucepan on slow fire. Stir until the sugar is dissolved. Then stop stirring. If you have a candy thermometer, dip it into the sugar syrup until it reach 252F ie. the hardball stage. Immediately turn off the heat. If you don’t have a candy thermometer, just leave the pan and let the syrup boil. This will take quite some time, but watch closely as you don’t want to end up with a caramel. Soon the syrup will become thick. Take a teaspoon and drizzle it into a glass of water. If it turns into a hard ball, then turn off the fire.
Pour the gelatine into the sugar syrup and mix well. Here, you will see the mixture bubbling furiously like in the picture above. Its a bit scary actually, but don’t worry, keep on stirring.
While waiting for the sugar syrup, beat the egg whites until stiff. Reduce the mixer speed to low and pour the above mixture into the egg white. Slowly and a little at a time. Keep the speed at medium and just keep on stirring until it becomes thick.
Pour the marshmallow into the oiled pan and let it set. The book says 2 hours, but mine didn’t set firmly and the middle part was still watery. In the end, I put it in the fridge and after a few hours, it turn out ok.
Dust the cutting board with the sugar and cornstarch mixture, oil your knife. Remove the marshmallow from the pan (this is quite tricky too, I had to peel the marshmallows out even though I’ve already oiled the pan). Cut as you wish.
The texture and taste did turn out as expected, but frankly it is too sweet for me, I can’t even finish a bite. Considering the steps involve in making the marshmallow, if you’re having it only once in a while, then probably it is best to just buy the ready made ones. But at least now we know how to make one.
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Salam, I\'m the author of the book \"Kraf Gula\" (Sugarcraft) published by Utusan Publications. Teaching cake decorating classes during the weekend and also accepting fondant cake orders for all occasions. Email - minbakingproject@gmail.com. Hp 019-3805344. Thanks for visiting :) Kuala Lumpur, Malaysia. 
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YASMIN SANUSI. Kuala Lumpur, Malaysia. A mom, cake decorator, cake deco teacher and Author. Contact me at 019-3805344, email : minbakingproject@gmail.com. 
July 27th, 2009 at 8:34 am
good one. i’m always curious of what marshmallow made of.
July 27th, 2009 at 10:19 am
Thanks to you for sharing this recipe. I will try it for my kids. Anyway all your projects is fantastic. keep up ur good work.
July 27th, 2009 at 10:46 am
Salam Kak Min, Terima Kasih krn share recipe nie. Plan nak buat tapi …… p/s cranberry oatmeal cookies pun blm buat lagi. he he
July 27th, 2009 at 12:47 pm
wow! nice kak min,
kak, boleh buat MMF tak guna homemade marshmallow ni?
July 28th, 2009 at 11:50 am
Salam semua, thanks for reading. Bel, boleh buat MMF, follow the link yg akak bagi kat awal cerita tu, tapi akak sendiri belum try lagi.
August 4th, 2009 at 7:03 am
WOW, marchmallows at home. Never thought of it before and now gotta give it a try.
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August 4th, 2009 at 7:11 pm
hi..i’m juz checkin’ ur website n found ur homemade marshmallow recipe.
i want 2 share my own marshmallow recipe but i’m not adding eggwhite. i’ve already tried this recipe twice n it taste just like a real one =) .
-3 packages of gelatine / 35g
-1/2 cup cold water
-1 1/2 cup of granulated sugar (usually i’m only use 1 cup,x nak manis sgt)
-1 cup of light cornsyrup
-1/8 tsp salt
addition :-vanilla essence
-icing sugar
-vegetable oil/ baking paper
-colouring
1)mix gelatine with cold water-set aside
2)masak air gula by adding cornsyrup,salt n sugar-msk smpai pekat but before it turn brown, off stove
3)using mixer/handmixer,beat low gelatine n water tadi,slowly pour in sugar syrup sampai habis n beat in high speed
4)add in vanilla n color if u want to-keep beating until thick
5)pour d mixture into pan-(grease with vege oil or put baking paper n sprinkle with icing sugar)
6)set aside n wait about 2-3 hours before serve
August 11th, 2009 at 3:36 pm
hi kak min, bought u book and it’s great! just want to comment..it’s difficult to find a halal marshmallow as it made of gelatine..(either animal or plant source)
August 11th, 2009 at 8:26 pm
Hi Kathy, tqvm for your version of the recipe. Very nice of you to share with us. Thanks again.
Ema, halal marshmallow ada jual. Look out for the halal logo, akak pernah jumpa kat Jusco. Tq.
August 13th, 2009 at 8:15 am
salam min,nk tanya sikit…light cornsyurp tu sama dgn liquid glucose ker?saya confuse la,Tq.
August 14th, 2009 at 8:10 pm
Hi thank you v much for ypur marshmallow recipe. Could you tell me how long i can keep the marshmallows for ?
August 23rd, 2009 at 4:03 am
Salam Ros, rasanye dari origin yg sama but is different. Mungkin interchangeable,tapi saya pun taknah try substitute.
Hi Nichola, we finished the marshmallow in a few days, not really sure how long it will keep. Thanks for visiting.
November 5th, 2009 at 12:21 pm
hi kak! ive tried your recipe but it didnt work at all. fyi, ive tried 3 different recipes just to test how easy it is to make marshmallows. your recipe didnt turn out as planned. it didnt harden-up like it should be. it was still soft and although i have left it to cool overnight. the best recipe that seriusly works (and i think u should try this out) is from this ‘cooking for engineers’ website (http://www.cookingforengineers.com/recipe/106/Marshmallows). ive sold a few of these homemade marshmallows (and i also sell gourmet chocolates) to friends and families. they all love it and i think u should try it to..
November 5th, 2009 at 12:23 pm
oh ya..fyi, it can be kept in an airtight container for 1 week. enjoy!
November 5th, 2009 at 10:32 pm
Yohanna, thanks for the link to the recipe. Yes I did mention in my post, the texture didnt turn out as expected. Just not a good recipe which I tried. Not planning on making any mm in the near future, I think. But thanks for the good link.
December 7th, 2009 at 11:57 am
Hi Yasmin,
Can you please tell me where I can buy a candy thermometer? Thanks!
May 26th, 2010 at 10:36 pm
It’s truly great to see a nice blog-blurp .
July 21st, 2010 at 4:16 pm
Please, please, please can you tell me where you bought your candy thermometer? I’ve tried every store I could think of. I’m in desperate need of one.
July 22nd, 2010 at 8:52 pm
Salam Afifah and Raihana, I bought my candy thermometer online from UK, not in Malaysia. I cant find any decent ones here in KL, they were too big and pricey.