Homemade Marshmallow Recipe

Growing up around Easter time, I would see homemade marshmallows in the refrigerator. Most of the time, the marshmallows would be in the shape of Rabbits. Depending on who made these little treasures, they might have been covered in coconut.

The smooth, melt in your mouth marshmallows were a great treat to share. We would eat the marshmallow bunnies as they were.

Occasionally, we would have a hot chocolate and put one of the mini bunnies on top of the hot chocolate and watch it melt to make the most delicious hot chocolate you will ever taste.

Homemade Marshmallow Recipe

Author: Tracy Creating Dishes Cooking Method:Boiling Cuisine:Easter Courses:Easter Snack Sweet Treats

Difficulty:BeginnerPrep time: 10 minutesCook time: 5 minutesRest time:4 hours Total time:4 hours 15 minutesCooking Temp:115 C Best Season:Available

Description

Growing up around Easter time, I would see homemade marshmallows in the refrigerator. Most of the time, the marshmallows would be in the shape of Rabbits.

Ingredients

• 1 tbsp Gelatin Powder
• 1/2 cup Cold Water
• 1 cup Granulated Sugar
• 2 tbsp Light Corn Syrup or Honey
• 3 tbsp water
• 2 tsp Vanillin Sugar or Vanilla Essence
• A few drops of the flavouring of choice I used Mango
• Extra corn flour or desiccated coconut to dust over the marshmallows

Instructions

1. Place gelatin powder in a heat proof stand mixer bowl, and add 1/2 cup of cool water. Whisk by hand leave to the side for 2 minutes to bloom
2. In a high sided saucepan, place the sugar, light corn syrup or honey and water. Mix on the stovetop and use a thermometer to bring the temperature to 115° C. Remove from heat
3. Add vanillin sugar or vanilla essence and stir
4. Working quickly, add the hot sugar mixture to the bloomed gelatin mixture and, using the stand mixer, whisk on high until fluffy, thick and shiny. Add 1/2 of the marshmallow mixture to a piping bag. If you would like to add flavouring of your choice to the second half of the marshmallow, whisk it in. I used mango. Fill the second piping bag with the flavoured marshmallow mixture.
5. Spray some cooking spray in the rabbit moulds, wipe excess oil using a paper towel from the rabbit moulds. Snip the tip off the piping bags and fill your moulds to the top, and smooth any excess marshmallow off the top of the moulds.
6. Place filled marshmallow moulds in a air tight container, leave on the bench for a minimum of 4 hours to set.
7. Once set, sprinkle corn flour over the base of the marshmallow rabbits. Press the sides of the moulds to release the marshmallow, and turn upside down so the base of the rabbit is facing the bench. Lightly cover the marshmallow rabbits with corn flour or desiccated coconut.
   
   Hope you Enjoy!

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