Make Marshmallows Yourself – That’s How it Works

If you want to make marshmallows yourself, you don’t need many ingredients or a lot of time or skill in the kitchen. We show you how to make your own marshmallows.

Ingredients for homemade marshmallows

The following recipe is suitable for a 35×25 cm tin. For larger and smaller shapes, the marshmallows will be slightly thinner or thicker. If your mold is more like 20 x 20 cm, simply use 50 grams less powdered sugar and 30 ml less water. You need this:

• 300 grams of powdered sugar
• 2 packets of ground gelatin
• 180ml of water
• 1 pinch of salt
• 2 tbsp cornstarch
• 2 tbsp powdered sugar (extra)
• 1 tbsp oil

Refine marshmallows with other ingredients

• The marshmallow recipe above is just a basic recipe. You can customize your marshmallows to your liking by adding other ingredients.
• Among other things, the addition of vanilla sugar or a vanilla bean is suitable. Cocoa, spices, or the zest of lemon also add a delicious flavor to the marshmallows.
• Add a small drop of food coloring to color the marshmallows. Very small amounts are sufficient here.
• Instead of water, you can also dissolve the gelatine in any clear juice.

Instructions: Make marshmallows yourself

Note: Powdered sugar and cornstarch are always sieved when making marshmallows. If you don’t have a sieve handy, the consistency of the marshmallows could suffer.

1. Take your form, whether for a cake or a casserole and lightly coat the base with oil. To do this, use a fairly mild-tasting oil such as sunflower oil.
2. Mix together 2 tablespoons of powdered sugar and 2 tablespoons of cornstarch. Sieve the mixture over the mold so that you can’t see the bottom.
3. Place the two packets of ground gelatine in a saucepan with 180ml of cold water and a small pinch of salt.
4. Let the mixture stand for about five minutes. You can then heat it on the stove over medium-high heat until the gelatin has dissolved.
5. Keep stirring, you don’t want the mixture to boil. If you want to refine your marshmallows, heat the other ingredients in the pot at the same time. Food coloring is only added to the finished mass at the end.
6. While the gelatine is dissolving, you can already sift the 300 grams of powdered sugar. The gelatine mixture is then slowly added to the icing sugar while stirring constantly.
7. After 5 minutes at the latest, the mixer should have created an airy mass. Pour the batter into the mold and smooth it out.
8. Cover the mold with cling film and leave it at room temperature. After 4 hours the mass has dried and can be loosened from the edge with a knife (see picture).
9. Take the rest of the icing sugar and cornstarch mixture from Step 2 and sift the mixture over the top of the marshmallow.
10. If you overturn the mold, the giant marshmallow will come off by itself. You can use a knife or a cookie cutter to portion the marshmallows.
11. If the cut edges are still quite sticky, sift the icing sugar and cornflour mixture over them as well. Then tap the marshmallows well.
12. The marshmallows will keep for several weeks in an airtight container.