Homemade Marshmallow Bites
Oh heavenly marshmallows. They make the top of the list of guilty pleasures. You can have these melted on toast, roasted by the fireside or just on its own. These marshmallows can take any shape from hearts to little circles. They are perfect for junior chefs wanting to experiment with textures and shapes. If you feel adventurous, why not try and decorate your next cake with some of the marshmallow mixture. They add a white, fluffy finish to any sweet creation. If you wish to make them colourful, add a couple of drops of food colouring to the water.
Recipe Tester Feedback: "I can't believe I just made marshmallows! Brilliant!! Not fake and full of artificial disgustingness like store bought ones. I actually wanted to eat lots of these and had to restrain myself! Tastes awesome!" - Sandra
No: Gluten / Dairy / Egg / Nuts
Preparation Time 15 minutes + 2 hours setting time
Makes 60-70 small pieces
Cannot be frozen
- sugar - 250g
- cornflour - 30g (*check GF if required)
- gelatine - 21 leaves
- water - 150g
- vanilla - 1/2 tsp, extract
- butter - 20g
- Place the sugar (250g) in the bowl. Blitz Speed 10 / 45 seconds. Set aside.
- Put 30g of the sugar back in the mixing bowl along with the corn flour (30g). Blitz Speed 10 / 10 seconds. Set aside in a separate bowl.
- Place the gelatine leaves (21) in the mixing bowl. Blitz Speed 10 / 30 seconds.
- Add the water (150g). Dissolve Speed 5 / 5 seconds. Add a few drops of food colouring here if you wish to have colourful marshmallows.
- Warm the mixture 2:30 minutes / 80C / Speed 3.
- Add the whisk attachment. Pour in the icing sugar and vanilla (1/2 tsp). Program 5 minutes / Speed 3-4.
- Meanwhile grease a rectangular deep baking tray with butter and dust with half of the icing sugar-corn flour mixture. Keep the rest aside until later.
- Immediately pour the mixture in the prepared tin and straighten with wet fingers.
- Leave to set at room temperature for 2 hours.
- Once set, take a large piece of baking paper and dust with a little of the icing sugar-corn flour mixture.
- Spread the remaining mixture over the marshmallow. Tip the tray upside down onto the baking paper and loosen the marshmallow with your fingers.
- Rub the icing sugar mixture all over the marshmallow. Using a wet knife, cut the marshmallow into squares or cut out heart shapes using a cookie cutter.
- Coat the marshmallow edges in the remaining mixture on the tray.
- Store in a dry place.