Homemade marshmallows: Perfect for campfires and family

Are you planning a bit of a camping trip this summer or need something for the kids to do at the braai? Marshmallows are always on the menu because they’re so simple and deliciously sweet. However, the homemade marshmallows are so much better. They are usually less sweet but with a much better texture, especially when they’re rolled in coconut. We also think that the squares look so much tastier.

Homemade marshmallows suggestions

You will mostly be using a bain Marie or double boiler. It’s just a bowl over a pot of boiling water so that you don’t burn what you’re melting. The marshmallows are easy to make and the fun is in the presentation and enjoyment. They are fantastic when toasted in the fire or drizzled in chocolate sauce. Put them between biscuits or add them to your hot chocolate. The variations are in your hands.

Homemade marshmallows are just better than store-bought. Especially if they’re taken camping with you and making amazing desserts.

Homemade marshmallows recipe

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Recipe by Gary Dunn Course: DessertCuisine: GlobalDifficulty: Easy

Prep time

5

minutes

Cooking time

20

minutes

Total time

25

minutes

Ingredients

• 12.5 ml gelatine powder

• ½ cup sugar

• 160 ml golden syrup

• ½ tsp salt

• 80 ml cold water

• 5 ml vanilla essence

• toasted coconut

Method

• Combine the gelatine and water in the top of a double boiler and allow to stand for 5 minutes to soften.
• Place over the boiling water and heat over a medium heat until the gelatine dissolves. Add the sugar and stir well until the sugar also dissolves.
• In a separate bowl, combine the golden syrup, vanilla and salt.
• Stir in the gelatine mixture and beat briskly until light and fluffy Can take about 15 minutes.
• Cut into squares and roll in the toasted coconut.

Notes

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Do you want to make more dessert and snack recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Austin Cookery Book.

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