We have been baking some festive treats this week and here is a no-bake recipe which is fun to make with the kids and can be made ahead of time to give out as gifts for an alternative home-made gift idea. My girls loved making these festive vanilla marshmallows as it doesn’t take long to see the results and although you can make the marshmallow and leave to set overnight, they are set enough after 4-5 hours to cut out and best of all to test out for yourself!
We had some festive shaped cutters to make some mug sized marshmallows (for hot chocolates!) and the girls liked the star shapes the best for Christmas. It’s very easy to make but make sure you have a sugar thermometer to get the correct temperature for the sugar syrup. It’s a fun recipe to get the kids involved in making and our next marshmallow recipe, after the success of this one with the kids, is definitely going to be a different flavour, or a combination of the two – the girls are really keen to try caramel!
- Vegetable oil for greasing the tin and paper
- 1.5 tablespoons cornflour
- 1.5 tablespoons icing sugar
- 200ml cold water
- 455g sugar
- 110ml hot water
- 2 12g sachets of powdered gelatine
- 2 egg whites
- 1 tablespoon vanilla essence or vanilla paste
- First grease and line a large flat baking tray with baking paper overlapping the sides a little, and then grease the paper lightly as well.
- Sieve the icing sugar and cornflour and dust over the oiled paper lightly and put aside the remainder of the icing sugar and cornflour.
- To distribute the mixture evenly over the paper lined tray tap the tray so that the powdered mixture covers every corner of the tray.
- Add the cold water and sugar to a pan and on a medium heat until the sugar has dissolved and then add a sugar thermometer to the pan and once it has reached 120C – the Firm Ball Stage remove from the heat. While it gets to this stage do not stir the mixture at all.
- While you are making the sugar solution you can add the gelatine powder to the hot water until dissolved and add the egg whites to a mixer and whisk until they reach firm peaks.
- Once the syrup is at the Firm Ball Stage add the water and gelatine mixture and stir.
- Very carefully add the mixture to a jug and switch the mixer to a low setting and add the syrup mixture very slowly into the egg white mixture.
- Once all the mixture has been added to the egg whites it should look glossy and thick, at this stage whisk on high for 10 minutes and then check the mixture. It should be thick and at this stage my mixture was a little too thin so I whisked it for a further 5 minutes until it was thicker.
- Add the vanilla extract or paste and whisk briefly until combined and then slowly pour into the prepared tin, using a spatula to smooth down the top.
- Sieve the remaining icing sugar and cornflour mixture over the top of the marshmallow and leave to set for at least 5 hours, overnight if you can.
- Once the marshmallow has set, use a cutter such as a star or Christmas tree to cut your shapes remembering to dip the cutter into some icing sugar each time you use the cutters.
- All the leftover marshmallow can be chopped up into small squares and used in baking and for hot chocolates etc so nothing goes to waste!
- You can serve the marshmallow shapes on top of a hot chocolate with a dusting of cocoa powder and nutmeg to taste.
- The marshmallows will last for up to 5 days in an air tight container and make lovely gifts wrapped up into gift bags with festive ribbons.
Thank you for reading, I hope you have enjoyed reading about my recipe for Festive Vanilla Marshmallows. If you like what you read, subscribe to my blog by adding your e-mail address to the box on the right. You will be the first to hear of my updates.