The Fluffiest Homemade Marshmallow Recipe For Sweet Moments

Creamy, cloud-like marshmallow recipes can transport you to sweet childhood memories instantly.

Nobody expects such simple ingredients to create such magical treats.

Soft, pillowy squares melt on your tongue with delicate sweetness.

Kitchen adventures often start with unexpected inspirations like these fluffy confections.

Sugar, water, and gelatin combine in surprising culinary alchemy.

Homemade marshmallows promise delightful textures that store-bought versions never capture.

You’ll want to dust off your candy thermometer and start experimenting right now.

Tasty Variations For James Martin Marshmallow

• Chocolate Marshmallow Variation: Replace vanilla with cocoa powder for a rich chocolate flavor. Dust the pan with cocoa instead of sugar for extra chocolate intensity.
• Coconut Marshmallow Twist: Swap vanilla with coconut extract and sprinkle shredded coconut on top before setting. Creates a tropical, creamy marshmallow experience.
• Vegan Marshmallow Alternative: Use aquafaba instead of egg whites, agar-agar instead of gelatin, and maple syrup in place of glucose. Offers a plant-based marshmallow option for those avoiding animal products.
• Fruit-Infused Marshmallow: Add fruit puree like raspberry or strawberry during mixing for natural flavor and color. Garnish with fresh fruit pieces for added visual appeal.

Perfect Pairings With James Martin Marshmallow

• Pair Sweet Chocolate Sauce with Robust Espresso: The rich, intense chocolate sauce complements the marshmallow's sweetness, while a strong espresso cuts through the dessert's sugary profile, creating a balanced taste experience.
• Create Vanilla Rum Cocktail Companion: Blend vanilla-infused rum with a splash of cream to match the marshmallow's soft texture, enhancing the dessert's delicate vanilla undertones and providing a sophisticated adult beverage pairing.
• Serve Alongside Toasted Almond Garnish: Sprinkle crunchy, lightly toasted almonds around the marshmallow to introduce a contrasting nutty texture and subtle earthy flavor that elevates the overall dessert presentation.

How To Store James Martin Marshmallow With Care

• Wrap marshmallows tightly in plastic wrap or place in an airtight container, keeping them fresh for up to 1 week in the refrigerator.
• Seal marshmallows in a freezer-safe bag, removing excess air, and store for 2-3 months without losing texture or flavor.
• Store in a cool, dry place inside a sealed container, ensuring they remain soft and fluffy for 3-4 days.
• Gently warm marshmallows in the microwave for 5-10 seconds or use a low oven setting at 200°F for 2-3 minutes to restore softness.

FAQs For James Martin Marshmallow

• What tools do I need to make marshmallows?

You’ll need a pan, whisk, candy thermometer, cling film, and a 20cm x 20cm baking pan to successfully create these marshmallows.

• Is a candy thermometer really necessary?

Yes, absolutely. The sugar syrup must reach exactly 116°C, which requires precise temperature measurement for perfect marshmallow texture.

• Can I substitute any ingredients?

Glucose is crucial for smooth texture, so try to use it as specified. If unavailable, corn syrup can work as a substitute with similar results.

• How difficult is this recipe for beginners?

While it requires precision and careful temperature monitoring, home cooks with basic baking skills can successfully make these marshmallows by following the steps carefully and using a candy thermometer.

Why James Martin Marshmallow Is Light And Fluffy

• Quick Kitchen Magic: Transform simple ingredients into fluffy marshmallow perfection with minimal kitchen skills required.
• Crowd-Pleasing Dessert: Impress family and friends with a homemade treat that feels luxurious yet surprisingly easy to create.
• Versatile Sweet Sensation: Enjoy as a standalone dessert, pair with hot chocolate, or use as a delightful topping for various desserts.
• Customizable Comfort: Experiment with different flavor variations by adding extracts or changing the chocolate sauce, making it a flexible recipe for creative cooks.

What You Need For James Martin Marshmallow

• Sugar: Essential sweetener that forms the base of the marshmallow's structure.
• Glucose: Provides smooth texture and prevents sugar crystallization.
• Water: Helps dissolve sugar and create the syrup base.

• Egg Whites: Provides volume and lightness to the marshmallow mixture.
• Gelatin: Creates the signature soft and springy marshmallow texture.

• Vanilla: Adds a classic sweet and aromatic flavor to the marshmallow.
• Salt: Enhances overall flavor and balances sweetness.
• Cling Film: Used for molding and shaping the marshmallow.

• Chocolate: Creates a rich and indulgent sauce for serving.

Steps To Prepare James Martin Marshmallow

Step 1: Create Sweet Syrup Base

• Sugar
• Glucose
• Water

Bring the mixture to a rolling boil and heat until it reaches exactly 116°C. The syrup will transform into a glossy, golden liquid that’s key to marshmallow magic.

Step 2: Whip Egg Whites to Perfection

Grab your whisk and beat egg whites until they become stiff, glossy peaks. They should stand up straight and look like fluffy clouds when you lift the whisk.

Step 3: Dissolve Gelatin Magic

Squeeze excess water from gelatin sheets, then gently fold them into the warm sugar syrup. The gelatin will help create that signature marshmallow stretch and bounce.

Step 4: Blend Creamy Mixture

Carefully fold the whisked egg whites and a splash of vanilla into the gelatin-sugar mixture. Stir gently to keep the air and fluffiness intact.

Step 5: Prepare Marshmallow Mold

Line a 20cm x 20cm pan with cling film, allowing extra film to hang over the sides. Sprinkle a light dusting of salt and sugar across the surface to add a subtle flavor complexity.

Step 6: Rest and Set

Pour the marshmallow mixture into the prepared pan. Let it rest and set for one full hour at room temperature.

Step 7: Create Chocolate Drizzle

In a separate pan, slowly warm and blend ingredients to create a smooth chocolate sauce. This will be the final touch of decadence.

Step 8: Slice and Serve

Use the overhanging cling film to lift the marshmallow from the pan. Peel away the film and slice into delightful squares. Drizzle with the warm chocolate sauce and serve immediately.

Tips To Get James Martin Marshmallow Just Right

• Manage Sugar Temperature: Use a candy thermometer for precise heating to 116 C, ensuring perfect sugar syrup consistency for fluffy marshmallows.
• Whip Egg Whites Perfectly: Beat egg whites until stiff peaks form, creating light and airy texture that gives marshmallows their signature softness.
• Squeeze Gelatine Carefully: Remove excess water from gelatine by gently squeezing, preventing watery marshmallow mixture and maintaining ideal thickness.
• Line Pan Strategically: Extend cling film over pan edges and sprinkle salt and sugar to prevent sticking and add subtle flavor complexity.
• Cut with Clean Knife: Use a sharp, clean knife dipped in hot water to slice marshmallows smoothly, creating neat and professional-looking pieces.

Marshmallow Recipe

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4.8 from 17 reviews

• Total Time: 1 hour 25 minutes
• Yield: 8 1x

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Description

Sweet, pillowy marshmallow clouds drift from classic confectionery traditions into homemade magic. Silky homemade marshmallows melt with pure sugary comfort, inviting you to savor each cloud-like bite of delightful goodness.

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Ingredients

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Main Ingredients:

• 900 grams (31.7 ounces) granulated sugar
• 4 large egg whites
• 18 sheets gelatine
• 200 grams (7.1 ounces) dark chocolate
• 100 milliliters (3.4 fluid ounces) double cream

Binding and Flavor Ingredients:

• 2 tablespoons liquid glucose
• 1 teaspoon vanilla extract
• 75 grams (2.6 ounces) caster sugar
• 6 tablespoons icing sugar
• 6 tablespoons cornflour
• 25 grams (0.9 ounces) butter

Liquid and Preparation Ingredients:

• 400 milliliters (13.5 fluid ounces) water
• 50 milliliters (1.7 fluid ounces) water
• Vegetable oil for greasing

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Instructions

1. Combine sugar, glucose, and water in a saucepan, heating to precisely 116°C while stirring occasionally.
2. Whip egg whites until they form stiff, glossy peaks using an electric mixer.
3. Thoroughly drain gelatine sheets, then fold them into the hot sugar syrup.
4. Gently incorporate whisked egg whites and vanilla extract into the gelatine mixture, creating a smooth, fluffy consistency.
5. Prepare a 20cm x 20cm pan by lining it with cling film, ensuring excess film hangs over the edges. Lightly dust the film with a mixture of salt and sugar.
6. Carefully pour the marshmallow mixture into the prepared pan, spreading evenly with a spatula. Allow to set at room temperature for 60 minutes.
7. Create a rich chocolate sauce by gently warming chocolate ingredients in a separate pan, stirring until smooth and glossy.
8. Using the overhanging cling film, lift the set marshmallow from the pan and transfer to a cutting surface. Remove the film, slice into desired shapes, and drizzle with the prepared chocolate sauce before serving.

Notes

• Choose corn syrup or golden syrup as a glucose alternative for smoother texture and consistent sweetness.
• Ensure candy thermometer is accurate to hit precise 116°C for perfect sugar syrup consistency.
• Use powdered sugar and cornstarch mixture for dusting to prevent marshmallows from becoming sticky and clumping together.
• Whip egg whites to stiff peaks slowly and steadily to create maximum volume and light, airy marshmallow texture.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Snacks, Desserts
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 291
• Sugar: 49 g
• Sodium: 3 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 30 mg