Vanilla Marshmallow – Māngohe Wanira
If you have followed me for a while, you will already know that I love māngohe (marshmallow). The magic of seeing a weird looking syrup transform in to fluffy māngohe (marshmallows) never ceases to make me smile. I don’t love the store bought ones in the same way though as the sweetness level is at an all time high! The homemade version is full of delicious flavour and the balance of sweetness is perfect! This recipe can be made to enjoy on its own, for homemade smore’s or to make my Rocky Road recipe. It can even be cut it in to different shapes for the real wow factor. Many recipes call for the use of glucose syrup in marshmallow, feel free to use it like I have in this video or you can swap it for mīere kōura (golden syrup).
I use a similar recipe to this one in my No-bake Hedgehog Slice with Marshmallow recipe. If you want to level up the flavour profile to another level, you can also try my Raspberry Marshmallow recipe.
Homemade Vanilla Marshmallow
Ingredients
Vanilla Marshmallow – Māngohe Wanira
- ⅓ C wai (water)
- 1 ½ tbsp paura tetepe (gelatine powder)
- ¾ C huka one (caster sugar)
- ⅓ C mīere kūhuka (glucose syrup, or the same amount of golden syrup)
- ⅓ C wai (water)
- 1 tbsp wanira (vanilla)
- A dusting of puehu huka (icing sugar) or puehu kānga (cornflour).
Instructions
Vanilla Marshmallow – Māngohe Wanira
- Line a 20 cm square baking tray with baking paper. Try not to use a tray any bigger than this as the māngohe (marshmallow) will be too flat. A smaller tray is better than bigger in this recipe.
- Add the first measure of wai (water) to a large, heatproof bowl. (I used a glass bowl in the video, don't do that) 😛. Sprinkle over the paura tētepe (gelatine powder). Stir and leave to bloom.
- Add the huka one (caster sugar), mīere kūhuka (glucose syrup or golden syrup) and the second measure of wai (water) in to a small pot.
- Over medium – high heat, bring the sugar mix to a boil.If you are using a thermometer it needs to reach 115 °C. If you are eye balling it, take note of the bubbles. At the beginning of the boiling process the bubbles will be small and rapid, when they transform to slower, bigger bubbles, that is your cue to remove it from the heat. If the syrup starts to go golden, you have taken it too far.
- Once the sugar syrup is ready, remove it from the heat. Start to whip the bloomed tetepe (gelatine) on medium speed as you slowly pour in the hot syrup.
- Once all the sugar syrup is added, whip on high for 3 minutes. Add the wanira (vanilla) and whip for one more minute. If it is starting to get too tacky, get it in to the tray asap!
If you are making this for my Rocky Road recipe:
- Pour 2/3’s of the marshmallow mix in to the prepared tray. Smooth it out roughly with a spatula.Pour the remaining third on to a small piece of baking paper and smooth it out to create a square shape around 15 cm x 15 cm.
- Allow the māngohe (marshmallow) to set for 35 – 45 minutes in the fridge.
- Once they are set, sprinkle a dusting of either puehu huka (icing sugar) or puehu kānga (cornflour) on to the tray of māngohe. Cut it in to small squares.
- For the small square of māngohe, cut heart shapes out, using a heart shape cutter (around 3 cm).Remove the excess from around the edge and use them as a taste tester!
- Continue on with the Rocky Road recipe.
If you are making this to have on its own:
- Pour the entire marshmallow mix in to the prepared tray. Smooth it out roughly with a spatula.
- Allow the māngohe (marshmallow) to set for 45 minutes in the fridge.
- Sprinkle a dusting of either puehu huka (icing sugar) or puehu kānga (cornflour) on to the tray of māngohe. Cut it in to your desired shapes.
- This will keep well sealed in a container in the fridge for up to 5 days. Make sure you add the pieces in single layers and add baking paper between each one.
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