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–+ servings
Homemade Marshmallows

Best Marshmallows - With Gum Arabic (Acacia)

Special Ingredients Europe
The best marshmallows are made with Gum Arabic (Acacia) powder. This recipe explains how to make it yourself.
5 from 1 vote
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 4

Equipment

Ingredients
  

  • 40 gram Gum Arabic
  • 120 gram water
  • 300 gram sugar
  • 120 gram corn syrup
  • 60 gram water (for sugar solution)
  • 12 gram gelatin
  • 60 gram cold water (for gelatin)
  • 5 gram vanilla extract
  • 60 gram powdered sugar
  • 60 gram cornstarch

Instructions
 

  • In a bowl, mix gum arabic and 120g water. Let it sit for at least 30 minutes to hydrate.
  • In a saucepan, combine sugar, corn syrup, and 60g water. Heat over medium heat, stirring until sugar dissolves.
  • Continue to cook the sugar mixture without stirring until it reaches 115-120°C (240-250°F) on a candy thermometer.
  • While the sugar mixture is cooking, dissolve gelatin in 60g cold water in a heatproof bowl. Place the bowl over a saucepan of simmering water and heat gently until the gelatin has fully dissolved.
  • Using a stand mixer or electric hand mixer, combine the gum arabic mixture and dissolved gelatin. Begin to whip on low speed, gradually increasing to high speed as the mixture thickens.
  • Carefully pour the hot sugar mixture into the whipping gum arabic and gelatin, continuing to whip on high speed. Add vanilla extract and whip until the mixture is light, fluffy, and holds its shape (about 10-15 minutes).
  • In a separate bowl, mix together powdered sugar and cornstarch to create a dusting mixture.
  • Line a baking dish with parchment paper and dust the bottom and sides with the powdered sugar and cornstarch mixture.
  • Pour the marshmallow mixture into the prepared dish, smoothing the surface with a spatula. Dust the top with more powdered sugar and cornstarch mixture.
  • Let the marshmallows set at room temperature for at least 4 hours, or overnight.
  • Once set, remove the marshmallows from the dish and cut them into desired shapes using a sharp knife or cookie cutters. Dust the cut edges with the remaining powdered sugar and cornstarch mixture to prevent sticking.
Keyword corn_syrup, cornstarch, gelatin, gum arabic, powdered_sugar, vanilla_extract
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