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.
Servings 30 pieces of marshmallow
Equipment
- 1 x 20 cm Square Baking Tin with 3 - 4 high sides.
Ingredients
Vanilla Marshmallow - Māngohe Wanira
- ⅓ C (85 ml) wai (water)
- 1 tablespoon paura tetepe (gelatine powder)
- ¾ C (165 g) huka one (caster sugar)
- ⅓ C (100 g) mīere kūhuka (glucose syrup, or the same amount of golden syrup)
- ⅓ C (85 g) wai (water)
- 1 tablespoon (15 ml) wanira (vanilla)
- A dusting of puehu huka (icing sugar) or puehu kānga (cornflour).
Instructions
Prepare the Baking Tin:
- Line a 20 cm square baking tray with baking paper. Don't 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.
Bloom the Gelatine:
- 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). Kaurorihia (stir it up) and leave to bloom.
Combine the Sugar Syrup Ingredients:
- 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.
Boil the Sugar Syrup:
- Place the pot over medium - high heat and bring the sugar mix to a boil.
- If you are using a sugar 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.
Combine the Sugar Syrup and Bloomed Gelatine:
- Once the sugar syrup is ready, remove it from the heat.
- Using a stand or hand mixer, whip the bloomed tetepe (gelatine) on medium speed as you slowly pour in the hot syrup down the side of the bowl.
- Once all the sugar syrup is added, whip it on high for 3 minutes. Add the wanira (vanilla) and whip for one more minute.
- Note: If it is starting to get too tacky, get it in to the tray asap!
Add it to the Prepared Tray:
- Pour the entire marshmallow mix in to the prepared tray. Smooth it out with a spatula.
Refrigerate the Homemade Vanilla Marshmallow:
- 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. Transfer it to a chopping board and cut it in to your desired sizes.
Store the Homemade Vanilla Marshmallow:
- 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.