Food Editor Lichelle May explores the art of making homemade marshmallows and fun recipes to use them in. Think toasted marshmallow, sweet and sticky cookie dessert or even the fruit-filled variety.

Homemade vanilla marshmallow 

Soft, pillowy and worlds apart from its store-bought counterpart, homemade marshmallows turn simple ingredients into pure joy. 

Makes 1 tray (30x21cm) 

Ingredients

2 sachets (10g each) powdered gelatine
1 cup (250ml) water
2 cups (400g) granulated sugar
½ tsp (2.5ml) white vinegar
100g (75ml) glucose syrup
Pinch of salt
2 tsp (10ml) vanilla paste
¼ cup (30g) corn flour
2 Tbsp (16g) icing sugar

Method

1. Mix gelatine and ½ cup (125ml) water in the bowl of a stand mixer and set aside.
2. Line a 30x21cm tin with baking paper and spray with non-stick spray.
3. Heat the remainder of the water, sugar, vinegar and glucose syrup over medium heat. Swirl the pot now and again to help the sugar dissolve. Once the sugar has dissolved, bring the mixture to a gentle simmer. 
4. Use a pastry brush dipped in hot water to gently remove any sugar crystals from forming on the sides of the pot. Be sure to squeeze extra water out from the brush to not add any extra liquid to the sugar mixture.
5. Gently swirl the sugar mixture regularly to evenly distribute the heat and to avoid hot spots. Cook the syrup until firm ball stage (118°C-120°C).  (See cook’s note.)
6. Using the whisk attachment, turn the mixer on to break up the gelatine. Gently pour the hot sugar mixture into the mixer while whisking on a low-medium speed. Take care not to pour the syrup onto the whisk attachment to prevent it from splattering, which may cause burn injuries. 
7. Continue until you’ve added all the syrup. (The heat of the syrup will melt the gelatine.) 
8. Increase speed up to medium, and add salt and vanilla. Whisk for about 6-8 minutes. Scrape down the sides to ensure even mixing. 
9. The base should become smooth, white and fluffy, and it should expand roughly three times in size. The mixture should resemble a thick, glossy and delicate meringue. 
10. Use a silicone spatula to scrape out the marshmallow mixture onto the prepared tin while still warm. Allow to set for about 4-6 hours at room temperature. 
11. Combine corn flour and icing sugar. Dust a knife in the mixture to prevent sticking. Cut marshmallows into squares and dust lightly in the same icing mixture. Store in an airtight container. 

Cook’s note: To check firm ball stage, drop a small amount of the syrup into a cup of cold water. If a firm, pliable ball forms that holds its shape but flattens when squeezed between the fingertips – then it is ready.

Flavour Variations  

Coffee Swirl  

Method 

Mix 1½ Tbsp (22.5ml) coffee granules, ½ Tbsp sugar (7.5ml) and 1 Tbsp (15ml) boiling water. Once the vanilla marshmallow base is spread out into the tin and ready to set, swirl the coffee mixture through the marshmallow before setting.  

Toasted Coconut  

Method 

Add ½ cup (125ml) toasted desiccated coconut to the vanilla marshmallow mixture when adding the salt and vanilla paste. When sliced, roll marshmallows in 1 cup toasted (250ml) desiccated coconut instead of the corn flour mixture. 

Fruit Filled  

Method  

Spread half of the vanilla marshmallow mixture into a prepared tin. Spread ⅓ cup (80ml) thick fruit puree of your choice on the marshmallow and top with the remainder of the marshmallow mixture.  

Good to know: Glucose syrup, also known as corn syrup, is a sweetener that is commonly used in confectionery and frozen desserts. Glucose syrup’s function is to control the formation of sugar crystals and can be found at your local baking shop .

Salted caramel sweetie pies

The perfect balance of rich and indulgent — this is a great recipe to try for some holiday-inspired kitchen adventures. 

Makes 8-10 

Ingredients

½ batch homemade vanilla marshmallow
8-10 digestive biscuits
⅓ cup (80ml) store-bought caramel sauce
Pinch flaky salt
220g dark chocolate, melted  

Method

1. Place vanilla marshmallow mixture, while still warm, in a piping bag. 
2. Pipe some marshmallow mixture in the middle of each digestive biscuit. Take care not to spill over the sides of the biscuits. 
3. Using a teaspoon, make an indent in each marshmallow deep enough to hold some yummy caramel sauce. 
4. Combine the caramel sauce and salt then mix well. Scoop some of the sauce into the prepared marshmallow cavities. 
5. Continue to pipe the marshmallow mixture to enclose the caramel sauce. Set aside for about 30 minutes to allow the marshmallows to set. 
6. Once set, dip the marshmallow in chocolate and allow to set. 

Froot Loop squares  

Bright and chewy cereal-marshmallow squares – be adventurous and try to make these with your favourite breakfast cereal. 

Makes about 24 squares  

Ingredients 

¼ cup (60g) butter
5 cups (300g) mini marshmallows
5 cups (250g) Froot loops  

Method  

1. Line a 25x18cm tin with cling wrap and spray with non-stick spray. 
2. Melt butter in a large pot. Once melted, add marshmallows and stir on a medium-low heat until melted. 
3. Add Froot loops and mix through. 
4. Transfer mixture to prepared tray and flatten. (See cook’s note below.) 
5. Allow to set for about 1 hour before slicing into bars. 

Cook’s note: When flattening the mixture, the harder you press, the more compressed the bars will be. If you only gently spread the mixture in the tin, the bars will have more air captured and not be as compact. Depending on your desired results, you can control the outcome you prefer.  

Cinnamon crunch cookie slices 

The perfect balance of rich and indulgent – this is a great recipe to try for some holiday-inspired kitchen adventures. 

Serves 6-8 

Ingredients 

1 cup (250g) salted butter, at room temperature 
1 cup (170g) dark brown sugar 
¼ cup (60ml) honey
¼ cup (60ml) apple sauce
1 large egg 
2 tsp (10ml) vanilla 
2 ⅔ cups (400g) flour 
1 tsp (5ml) bicarbonate of soda 
1 Tbsp (15ml) ground cinnamon
1 tsp (5ml) salt 
1 cup (175g) milk or dark chocolate chips 
3 cups (180g) marshmallows, cut in half  

Method 

1. Melt the butter in a pan and allow to brown slightly.  Set aside to cool. 
2. Preheat the oven to 180°C. Line a 22cm square tin with baking paper and spray with non-stick spray.  
3. Whisk the cooled butter, ¾ of the sugar, honey, apple sauce, egg and vanilla for about 2 minutes. 
4. Sift flour, bicarbonate of soda, cinnamon and salt in a separate bowl.
5. Fold the dry ingredients and chocolate chips through the butter mixture until a cookie dough forms. 
6. Press half of the cookie dough into the prepared tin, placing the remainder of the dough covered in the fridge. Bake for 15 minutes. 
7. Remove from oven and set the oven on grill.
8. Top the pre-baked cookie mixture with marshmallows and grill for 1 minute until the marshmallows start toasting. 
9. Remove from oven and place the oven on 180°C again.  
10. Crumble the remainder of the cookie dough over the marshmallows and sprinkle with remaining sugar.  
11. Bake the mixture for another 15-20 minutes.
12. Allow to cool for 20 minutes in the tin before removing and slicing. Serve warm.

Recipes & styling: Lichelle May
Photography by: Zhann Solomons

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