Stepy-by-step guide on how to make marshmallow easily includes four great recipes to dress up with marshmallow for impact.
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Whether by themselves, as a cake decoration or barbecue snack: marshmallows are more popular than ever. It’s not difficult to make. All you need is oil, powdered sugar and gelling agent. We show you how to make marshmallows yourself and conjure up four sweet variations from the basic recipe.
It’s one of the American campfire classics, but the French were the first to make foamy sugary marshmallow. Originally the root of marshmallow was used for this. But those times are long gone …
Making marshmallows yourself is very easy! With only 5 ingredients you can make the delicious sweet yourself and vary it as you wish.
The basic recipe consists of oil, powdered sugar and gelling agent. Almost everyone in the household should have the ingredients. Making marshmallows yourself is easy. It remains to be seen whether the fluffy home version is healthier than from the supermarket, but it is always delicious!
How to make marshmallow – ingredients for approx. 25 pieces:
- 2 packets of ground gelatine
- 250 g + 1 tablespoon of powdered sugar
- 150 ml of cold water
- 1 tablespoon of cornstarch
- 1 tablespoon of neutral oil
Step 1:
Prepare the gelatine and the mold (approx. 20 cm x 20 cm) for the marshmallow mixture: Oil the mold. Mix 1 tablespoon each of powdered sugar and cornstarch together. So that the form is generously pollinated.
Mix 2 packets of ground gelatine with 150 ml of cold water in a saucepan. Approx. Let soak for 2 minutes. Then heat while stirring and bring to the boil briefly. Use immediately.
Sift 250 g of powdered sugar into a large bowl. Pour in the boiled, hot gelatine immediately while stirring.
Step 2:
Beat the powdered sugar-gelatin mixture with the whisk of the mixer for approx. 4 minutes to a foamy mass. It has to have soft peaks at the end.
Step 3:
If you like, you can make marshmallows yourself and bring color into play. If you like, stir 1-2 tbsp fruit spread quickly into the marshmallow mixture or fold in streaks. Alternatively, food coloring can be used.
Step 4:
Regardless of whether it is white or colored, the marshmallow mass must be filled immediately into the prepared form. It is best to spread it with an oiled spatula so that the surface remains smooth. Approx. Let dry for 1 hour at room temperature.
Step 5:
Remove the foam sugar layer from the square shape and cut into the desired shape – with a knife or a cookie cutter.
Please note: Dust the work surface with a little sugar-starch mix and lightly oil the knife and cookie cutter.
How to make marshmallow – tips & tricks:
Would you like an extra taste ? No problem! This can be implemented quickly in step 1 of the basic recipe. Instead of water, you can also dissolve the gelatin with a juice of your choice. Grated peel of organic citrus fruits, spices, vanilla sugar or cocoa can be mixed with the powdered sugar .
Making marshmallows yourself should be worthwhile. It is therefore essential to ensure correct storage ! In tin cans, the sweets will keep for at least two weeks. If you love bacon super soft, it is best to pack it in plastic cans.
Best easy marshmallow recipes
Of course, marshmallow tastes good on hand and pure. But it can also be modified in many ways. Your loved ones will be amazed when they see these four variants of our basic recipe (description clockwise)!
Marshmallow hearts
Ingredients for 25 pieces
- 2 packages (9 g each) ground gelatine
- 150 ml Cherry nectar
- 1-2 tbsp Fruit spread (e.g. cherry)
- 250 g + 1 tbsp powdered sugar
- 1 tbsp food starch
- oil
- powdered sugar
Preparation: 15 minutes – easy
- Soak gelatine in cherry nectar. Strain the fruit spread through a sieve. Sieve 250 g of powdered sugar. Mix 1 tbsp powdered sugar and starch
- Dissolve gelatine while hot and bring to the boil briefly. Beat the icing sugar and gelatine with the whisk of the hand mixer. Stir in the fruit spread and pour the entire mixture into a mold (approx. 20 x 20 cm) sprinkled with oil and powdered sugar-starch mixture and smooth out immediately
- Chill the mixture for at least 1 hour. Cut out hearts (approx. 3 x 4 cm) and dust with powdered sugar
Marshmallow cubes
Ingredients for 25 pieces
- 2 packages (9 g each) ground gelatine
- 250 g + 1 tbsp powdered sugar
- 1 tbsp food starch
- 200 g Dark chocolate
- 125 g Caramel spread
- oil
Preparation: 25 minutes – very easy
- Soak gelatine in 150 ml of water. Sieve 250 g of powdered sugar. Mix 1 tbsp powdered sugar and starch
- Dissolve gelatine while hot and bring to the boil briefly. Beat the icing sugar and gelatine with the whisk of the hand mixer. Pour the entire mixture into a mold (approx. 20 x 20 cm) that has been coated with oil and sprinkled with powdered sugar and starch mixture and smooth out immediately
- Chill the mixture for at least 1 hour. Chop the chocolate and dissolve it over a warm water bath. Remove the marshmallow mixture from the mold and cut into squares (approx. 4 x 4 cm). Spread 1 teaspoon caramel spread on each square. Cover with chocolate. Put in a cool place
Striped marshmallow cubes
Ingredients for 25 pieces
- 2 packages (9 g each) ground gelatine
- 75 ml Mango fruit juice
- 4 tbsp Lime juice
- 250 g + 1 tbsp powdered sugar
- 1 tbsp food starch
- 4 tbsp Desiccated coconut
- oil
Preparation: 25 minutes – very easy
- Soak 1 packet of gelatine in 75 ml of mango nectar. Make up to 75 ml of lime juice with water. Soak 1 packet of gelatine in the lime water. Sieve 250 g of powdered sugar. Mix 1 tbsp powdered sugar and starch
- Dissolve the mango gelatine while hot and bring to the boil briefly. Beat half of the powdered sugar and gelatine with the whisk of the hand mixer. Pour the entire mixture into a mold (approx. 20 x 20 cm) that has been brushed with oil and sprinkled with powdered sugar and starch mixture and smooth out immediately. Do the same with the remaining gelatine and powdered sugar. Spread the mixture on the mango marshmallow mixture and sprinkle with desiccated coconut
- Chill the mixture for at least 1 hour. Remove the marshmallow mixture from the mold and cut into squares (approx. 4 x 4 cm)
Marshmallow tartlets
Ingredients for 20 pieces
2 packages (9 g each) ground gelatine
350 g + 1 tbsp powdered sugar
3 tsp Cocoa powder
1 tbsp food starch
1 tbsp Lemon juice
Sugar pearls
oil
Preparation: 25 minutes – very easy
- Soak gelatine in 150 ml of water. Sieve 250 g of powdered sugar and cocoa. Mix 1 tbsp powdered sugar and starch
- Dissolve gelatine while hot and bring to the boil briefly. Beat the powdered sugar mixture and gelatine with the whisk of the hand mixer. Pour the entire mixture into a mold (approx. 20 x 20 cm) that has been coated with oil and sprinkled with powdered sugar and starch mixture and smooth out immediately
- Chill the mixture for at least 1 hour. Loosen the marshmallow mixture from the mold and cut out approx. 20 circles (approx. 4 cm in diameter). Mix lemon juice, 1 tbsp water and 100 g powdered sugar to a thick icing. Cover the tartlets with icing sugar and sprinkle with colored sugar pearls
