Marshmallows are a little fiddly but pretty easy and foolproof. Homemade marshmallows are mouthfuls of heaven compared to their shop-bought cousins from the wrong side of the tracks. And they can be flavoured however your imagination deems fit. This recipe uses the non-egg white method, which makes for a more dense marshmallow but it’s also a simpler, quicker process. I use this method when making things like rocky road or just because I am lazy. My recipe for Grown-Up Marshmallows ie the full stove-top method, complete with fluffy egg-white goodness can be found here. This particular recipe came about as part of a rocky road I like to call, Oh Canadia. Pecans, maple and Jersey Caramel. Uh huh!
- 2 x 105g water
- 1 cup maple syrup
- 60g unflavoured gelatin powder
- 1 tsp vanilla bean paste
- 1/2 tablespoon snow sugar *
- small saucepan
- sugar thermometer
- baking tray, lined with greased baking paper, coated with a little snow sugar *
- Pour 1/2 cup water and maple syrup into a small saucepan
- Heat the saucepan on medium (no higher!) until it reaches 110º. This can take 15-20 minutes.
- Meanwhile, pour the other 1/2 cup water into the TMX with the butterfly attachment.
- Add the gelatin into the TMX bowl and whip 30 seconds//speed 3
- Turn on the TMX speed 3 and slowly drizzle all the syrup into the gelatin mix.
- Add the vanilla and whip 4 minutes//speed 4.
- Pour into the baking tray
- Allow to set at room temperature (don’t be tempted to put it in the fridge) – this will take a few hours
- Use an oiled knife to cut into squares
- Dust with the snow sugar
* available from speciality baking stores like Iced Affair and Essential Ingredient. It’s a mix of starch (cornflour), vegetable fat and dextrose. It is used to dust baked goods because it doesn’t melt. You can use icing sugar instead but it will get sticky- or you can mix icing sugar with cornflour but you will get a slight floury taste.