Make marshmallows from scratch

Homemade marshmallows are softer, lighter and more flavourful than the bagged kind, and they take an evening of mostly waiting. The one part that needs care is the hot sugar syrup, so read that section before you start.

Set up first

Marshmallow-making moves fast once the syrup is ready, so get everything out first.

• A stand mixer, or a hand mixer and a big bowl
• A candy thermometer
• A 9 by 13 inch pan, greased lightly with oil
• A mix of 1/2 cup powdered sugar and 1/2 cup cornstarch for dusting
• A heavy saucepan, a spatula and a spoon

Dust the greased pan with some of the sugar and cornstarch mix, shaking out the extra. Marshmallow is very sticky, and this is what lets it come out.

Safety with the syrup

The sugar syrup gets hotter than boiling water, around 240°F, and it sticks to skin and burns badly. Wear long sleeves if you like, keep children and pets out of the kitchen, and don’t try to taste it or touch it. If any splashes on you, run it under cold water straight away.

Make it

You’ll need:

• 3 envelopes (about 3/4 ounce in all) unflavoured gelatin
• 1/2 cup cold water, for the gelatin
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/2 cup water, for the syrup
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract

1. Pour the cold water into the mixer bowl, sprinkle the gelatin over it, and leave it for about 10 minutes to soften.
2. In the saucepan, stir the sugar, corn syrup, 1/2 cup water and salt over medium heat until the sugar dissolves.
3. Stop stirring and let it boil until the thermometer reads 240°F.
4. With the mixer on low, pour the hot syrup slowly down the side of the bowl into the gelatin.
5. Turn the mixer up to high and whip for 10 to 12 minutes, until it’s thick, white and glossy, and the bowl has cooled to just warm.
6. Add the vanilla and mix for a few seconds more.
7. Scrape it into the pan with an oiled spatula, smooth the top, and dust it lightly with the sugar mix.
8. Leave it uncovered for at least 4 hours, or overnight, until set.

Cut and coat

Turn the slab out onto a board dusted with the sugar mix. Cut it into squares with an oiled knife or pizza cutter, then toss each piece in the sugar and cornstarch until the sticky sides are all coated.

What goes wrong

• They’re too sticky. There wasn’t enough dusting, or it’s a humid day. Toss them again in more of the mix.
• They’re tough. The syrup got too hot. Take it off the heat as soon as it reaches 240°F.
• They’re runny and won’t set. The syrup didn’t get hot enough, or the gelatin didn’t soften. Give the next batch more time.
• The syrup crystallised. Sugar grains stuck to the side of the pan. Don’t stir once it boils, and wipe the sides with a wet brush.
• They deflate. They weren’t whipped long enough. Whip until the mix holds a ribbon.

Keep and use them

Store the marshmallows in an airtight container, with extra dusting mix between the layers, for a week or two. Keep them at room temperature and out of the fridge.

You can flavour the batch in the last few seconds of whipping: swap the vanilla for a little peppermint extract, or sift in a spoonful of cocoa powder. Add food colouring a drop at a time if you want pink ones.

Drop one in a mug of hot chocolate, toast them over a flame carefully, or wrap a bag of them as a gift. You can add a little peppermint extract or a spoonful of cocoa to the mix before you pour it.

Make it a winter evening

Whip them on a Sunday night, let them set while you sleep, and cut them in the morning with a mug of something warm. They’re a small, slightly silly project, and they make the next cup of hot chocolate feel properly special.