Marshmallow recipe but no eggs.. and what is corn syrup?

Angelina-M

Hi everyone.

I've bought my son lots of hot chocolate making things for Christmas and its made me want to have a go at homemade marshmallows as a real treat for on top of the chocolate.. however its a nightmare trying to get a proper recipe from google!!

First of all, I don't want to bother with egg whites and non of the american recipes use them and their marshmallows look great!

Ok then so just use an american recipe? Not that simple because I don't know what corn starch is! Google says golden syrup can be substituted but its not the correct thing because its not made from corn. Will it even work?

So peeps out there who make their own fluffy delights,would you mind sharing your recipe please?

As I said I don't want to use egg whites as I buy eggs from my local farmer and there's a waiting list for eggs this time of year... I shall save the eggs I have for lovely yorkshire puds!

Thanks guys.

flea72

Corn syrup can be swapped with golden syrup or gylcerine

Corn starch however, is corn flour

Hugh fernly whittingstall and james martin both have good marshmallow recipes. Im not near my books at the mo, but will try and remember to look later

Angelina-M

Thanks for that.

I do have golden syrup in the cupboard, if its not out of date. I just wondered whether the taste would be too strong.

I've looked in Hugh FW's book but he uses two egg whites. Just googled and so does James Martin. There is an American candy store in Leicester but its incredibly expensive. I may be able to get the real corn syrup there.

Another thought is that i've never actually tried american marshmallow but it doesn't look that different to ours.

cutestkids

I use the recipe on this link to make corn syrup substitute when I run out of the bought stuff http://www.thekitchn.com/pantry-staples-diy-cane-sugar-131934

I would not use golden syrup as a replacement for corn syrup to be honest the taste is completely different.

Angelina-M

Oooh thanks, looks great!

I will definately have a go at this. Earlier I grated up some chocolate and made hot milk in my coffee press machine and it was divine as a trial run... I can see the calories shooting up over Christmas!!

~Chameleon~

Agarve Nectar is corn syrup. Something I avoid at all costs.

Angelina-M

Thanks, i've never heard of it, will look it up.

the-mango

Just to say agarve nectar is not corn syrup!
See here http://www.fitday.com/fitness-articles/nutrition/healthy-eating/agave-nectar-vs-corn-syrup.html#b

krlyr

Egg-white-free recipe here, using Golden Syrup
http://amessykitchen.blogspot.co.uk/2011/07/vanilla-marshmallows-with-lyles-golden.html

Tried and tested here - delicious and fluffy

Angelina-M

Thank you, this looks great and achievable!
I was originally just looking to make plain marshmallow for the hot chocolate but now i'm thinking of making them as a pudding, with coconut or a thin coating of chocolate... Very exciting!!

krlyr when you made them did you just use icing sugar for dusting? It mentions arrowroot or tapioca starch but I thought icing sugar alone could be used? Thanks

babyshoes

I used to make marshmallows without eggs or corn syrup. I hope I'm remembering the recipe correctly, it's been at least 10 years!

2 cups of sugar
2 cups of water
2 tablespoons of powdered gelatine (not easy to find here, you could probably substitute it with one or two leaves of normal gelatine - you'd have to pre-soak this I believe)
Vanilla essence or other flavouring to taste
Colouring if desired
Dessicated coconut or a mixture of icing sugar and corn starch/corn flour to dust (plain icing sugar goes sticky). I've heard of rice paper being used too.

Bring the sugar and water to the boil stirring occasionally. Reduce the temperature and add the gelatine. Simmer for 10 minutes then remove from heat. Add flavouring and stir in.

Pour the mixture into a LARGE bowl and leave to cool, but keep checking on it. It needs to be about blood temperature - too hot and it won't froth, too cold and it turns into jelly. To cool it down a bit quicker, you can pour it back and forth from one bowl/jug to another.

Use your electric mixer to whip it up for around half an hour. Yes, 30 mins! It looks frothy quite soon, but needs a good long time to get it really light and soft - a bit longer won't hurt either. If you don't do it for long enough, they end up a bit dense and possibly even chewy.

Pour/scrape it into a lined baking tray and leave to set. Cut into squares (or other shapes) and dust with coconut or icing sugar and corn starch. The problem with these is that they go sticky quickly, so need to be coated with something that won't just melt. Store in an airtight container at room temperature. They won't last very long, but that shouldn't be a problem - they'll be eaten long before they go off.

My brother and I used to like to put the mixture into icecream cones with sprinkles on top when we made this as kids. We made them all sorts of colours and flavours too. It was great fun trying to make rainbow marshmallows, but the kitchen was a mess afterwards... For the record, rum essence in marshmallows is vile!

Hope that helps.