Homemade Campfire Vanilla Marshmallows
Campfires and classic vanilla marshmallows are a match made in heaven- and they’re even more amazing when they’re home made using real ingredients. They’re also delicious in a hot chocolate, rocky road or on their own!
These aren’t “healthy” in the sense that they contain sugar, but I’ve tried versions with honey and other sweeteners and they’re really not the same. Considering it’s not the kind of food you make every day but a treat, that’s ok with me! It’s the artificial colours, numbers, flavours and funky ingredients that I’m trying to avoid.
Now while they’re not difficult or all that time consuming to make, I wouldn’t call this an easy recipe because the sugar syrup and gelatin can be messy to work with and it takes a bit of focus- so I recommend doing it without kids! But if you read the recipe 2 or 3 times to get your head around what you need to do and have all of your ingredients ready then I think you’ll nail it.
And is it worth the trouble? It’s a firm yes from me. The flavour just doesn’t compare to store bought marshmallows. Kids and adults LOVE these. This recipe is a big batch that feeds multiple families (on holidays or birthday parties) but I figure if you’re going to the trouble you may as well make a bigger batch, and you can always gift the extra ones to friends. But if you have a square dish rather than a rectangular one, or are feeding less people, reduce this recipe by a third or even two thirds for a more modest batch.
INGREDIENTS:
6 egg whites
19 gelatin leaves, soaked in cold water
780 g caster sugar, divided into 2 bowls with 555g and 225 grams each
300 ml water
Seeds of 1 vanilla bean or 2 teaspoons vanilla extract
1/2 cup icing sugar, sifted, for dusting
1/2 cup corn flour, sifted, for dusting
METHOD:
Place the gelatin leaves in a bowl of cold water to soften. This will take about 5 minutes so in the meantime let’s get our ingredients and equipment prepared! Line your dish with with baking paper, dabbing it with coconut oil first to help the paper stick. Have your kitchen mixer near the stove and place the egg whites in the bowl so they’re ready to go when it’s time for whisking. Have your bowls of sugar close by.
Start the sugar syrup first, by placing the 555 g of caster sugar and 300ml water into a saucepan and cook on medium heat until it reaches 127 degrees. This may take a few minutes and you’ll need a candy thermometer to watch the temperature.
While you’re waiting, squeeze out any excess water from your gelatin leaves which will have softened and place them in a bowl over a saucepan with hot water to melt. Check your candy thermometer because when it reaches 118 degrees, that’s when you need to start whisking the egg whites. When they become soft peaks, slowly pour in the 225 g of caster sugar. It will start looking like meringue. Keep watching the thermometer because when it reaches 127 degrees, it’s time to take the sugar syrup off the heat and add the melted gelatin and vanilla to it. Keep the egg whites whisking and slowly pour in the gelatin /sugar syrup mixture down the side of the bowl. When it’s all in, keep it whisking another 7 minutes or so until the mixture has cooled down. It will be like a meringue but oozy and sticky. Using a spatula, transfer the mixture into your prepared baking tray and smooth it out. Don’t worry if it’s not perfect, they are home made after all!
Place the tray into the fridge so the marshmallows can set for around 2 hours or overnight. When the marshmallows are ready, slowly peel the baking paper away from the edges and cut into squares. It will be wobbly and sticky. Mix the icing sugar and corn flour together, and dust the squares in the mix. That’s it! Store in an airtight container in the fridge.
Notes:
You will need a candy thermometer for this recipe.
If your marshmallows are sticky to cut, dust your knife in the icing sugar/corn flour mixture.