Easy Marshmallow Recipe feat. Happy Mallow

Ingredients

• 24 g Powdered Gelatin (Bloom in water; use unflavored powdered gelatin)
• 60 ml Water (For blooming gelatin)
• 140 g Liquid Glucose (Half a cup; sold in tubes in the baking section)
• 150 g Caster Sugar (Fine‑grained sugar for syrup)
• 120 ml Water (For sugar syrup)
• 2 tsp Vanilla Extract (Pure vanilla extract for flavor)
• 1 cup Cornstarch (For dusting the finished marshmallows)
• 1 cup Icing Sugar (For dusting the finished marshmallows)
• 1 tsp Flavorless Oil (For greasing the tin; use a neutral oil such as vegetable oil)
• 1 sheet Cling Film (To line the 8×8 tin)

Instructions

1. Bloom the Gelatin

   Combine 24 g powdered gelatin with ¼ cup (60 ml) water in a small bowl, whisk briefly and let sit for at least 5 minutes until it becomes a grainy jelly.

   Time: PT5M

2. Melt the Gelatin

   Place the bloomed gelatin in a microwave‑safe bowl and heat on high for about 30 seconds, then stir until fully liquid.

   Time: PT1M

3. Prepare the Sugar Syrup

   In a deep saucepan combine ¾ cup (150 g) caster sugar, ½ cup (120 ml) water and half of the liquid glucose (≈70 g). Heat over medium heat, stirring until sugar dissolves, then attach the candy thermometer.

   Time: PT10M

4. Heat Syrup to Target Temperature

   Continue heating the syrup until the thermometer reads between 112 °C and 115 °C (233‑239 °F).

   Time: PT5M

   Temperature: 112-115°C

5. Start Mixer on Low

   While the syrup is heating, set the hand mixer with the whisk attachment to the lowest speed.

   Time: PT1M

6. Combine Gelatin and First Half of Glucose

   Pour the melted gelatin into the mixing bowl, add the remaining half of the liquid glucose, and whisk on low for about 1 minute until smooth.

   Time: PT1M

7. Add Hot Syrup to Mixer

   When the syrup reaches the target temperature, slowly drizzle it into the mixing bowl while the mixer runs on low.

   Time: PT2M

8. Whisk on Medium‑High

   Increase the mixer speed to medium‑high and whisk for 5 minutes. The mixture will become opaque and increase in volume.

   Time: PT5M

9. Whisk on High Speed

   Turn the mixer to the highest speed and continue whisking for another 5 minutes until the marshmallow mass is thick, glossy and holds stiff peaks.

   Time: PT5M

10. Add Vanilla

    Add 2 tsp vanilla extract and whisk on high for an additional 2 minutes until fully incorporated.

    Time: PT2M

11. Transfer to Prepared Tin

    Line an 8×8‑inch tin with cling film, grease lightly with flavorless oil, then quickly pour the marshmallow mixture into the tin and smooth the top with a greased spatula.

    Time: PT2M

12. Dust the Surface

    Mix equal parts cornstarch and icing sugar (about 1 cup each) and generously dust the top of the marshmallow slab.

    Time: PT2M

13. Set at Room Temperature

    Leave the tin uncovered at room temperature for at least 4 hours (or overnight) until the marshmallows are firm to the touch.

    Time: PT4H

14. Unmold and Cut

    Remove the cling film, place the slab on a dusted surface, and cut into squares using a sharp knife that has been dipped in hot water and dried.

    Time: PT5M

15. Final Toss in Dusting Mix

    Toss each marshmallow piece in the remaining cornstarch‑icing‑sugar mixture to coat all sides, then shake off excess.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

28 g

Fat

0 g

Fiber

0 g