Homemade Vanilla Marshmallow

A delicious homemade marshmallow that is not too sweet, bursting with vanilla flavour! To be eaten by itself or paired with my simple Rocky Road recipe.

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Servings pieces of 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.