Since I learnt how to make marshmallows, there’s no stopping me. They are very easy to prepare and keep perfectly in Grand Chef Cube containers.

You can make them in a variety of ways. I make them in the classic American style – plump and round – but you can also make them with a heart cutter, or a marshmallow or teddy bear cutter, so they’re perfect for every occasion!

Step 1:

  • 12 g powdered gelatin
  • 120 ml water

 

Step 2:

  • 150 g white sugar
  • 120 ml corn or glucose syrup
  • 60 ml water
  • 2 teaspoons vanilla paste

 

Topping:

100 g icing sugar

  • 100 g cornflour

 

 

Mix the ingredients for step 1 (gelatin and water) together in a bowl and leave to stand for 5 minutes. Then, take the bowl and put it in the microwave for 30 seconds at maximum temperature.

Place the mixture in a blender and beat at maximum speed. Meanwhile, mix 60 ml of the corn (or glucose) syrup with the water, salt and sugar.

 

Heat the mixture until it reaches 115°C.

As the syrup is heating up, put the rest of the syrup in the blender bowl and beat continuously.

Add this mixture once it has reached 115°. Be careful not to burn yourself!! Beat for about 5 minutes at medium speed, and another 3 at medium-high speed. Do not beat it for much longer, or it will become too hard. Add the vanilla.

 

Once the mixture is fluffy and looks like a fairly firm meringue, turn it into a mould that you have previously greased with non-stick spray or a little bit of sunflower oil.

 

Mix all the topping ingredients together in a bowl. Sift half of this mixture over the marshmallow mixture, until it is completely covered.

 

Leave to stand for 5 or 6 hours, until the marshmallows are firm to the touch. Turn the marshmallow mixture onto some greaseproof paper and sift the rest of the topping onto the part that was previously at the base of the mould.

Cut the marshmallows into cubes with a knife, or if you prefer, you can use a cutter in any shape you like: circular, teddy bear, heart, etc. The possibilities are endless! Remove the excess topping. Let them dry on rice paper.

Keep them in a Chef Grand Cube container.