Marshmallow Recipe for Ankarsrum Mixer

Note: Ankarsrum states that marshmallows can be mixed in the double beater bowl, but some users encounter difficulties with this, including stripping their whisk gears. This usually happens if the batch is too large, or if the whisks are removed to check the consistency and then restarted at too high a speed. Rather than using the double beater bowl for marshmallows, we strongly recommend using the main stainless bowl and roller and scraper. 

While marshmallows can be prepared using the double beater bowl with the balloon whisks, we strongly recommend using the stainless steel bowl with the roller and scraper attachment instead. Marshmallow mixtures can be very demanding on equipment, and taking appropriate precautions helps ensure longevity and reliable performance. 

The double balloon whisks are specifically designed for lighter, airier mixtures such as whipped cream, egg whites, and cake batters. In contrast, marshmallow batter consists of a thick, sticky sugar syrup and gelatin mixture that rapidly increases in viscosity and stickiness as it cools, becoming extremely dense. This can place excessive strain on the plastic gear teeth within the whisk assembly, potentially leading to stripping or damage. 

To prevent damage to the whisks or internal gears, we advise using the roller and scraper with the main stainless steel bowl. This configuration is engineered for heavy, high-resistance mixtures. It distributes the load more evenly across robust components, avoiding the concentrated stress that can occur with the whisk assembly. 

Following the guidelines below will help protect your equipment while producing excellent marshmallows. 

Basic Marshmallow Recipe

• 3 packets unflavored gelatin (about 21g)
• 1/2 cup cold water (for blooming)
• 1/2 cup water (for syrup)
• 2 cups sugar
• 1/2 cup light corn syrup or agave
• Pinch of salt
• 1–2 tsp vanilla extract 

Step 1: Prepare your pan 

Prepare a 9 x 13 inch cake pan by greasing and then dusting with powdered sugar/cornstarch. Set aside. 

Step 2: Bloom gelatin (in main bowl)

Pour 1/2 cup cold water into the Ankarsrum bowl. Sprinkle gelatin over it. Let sit 5–10 minutes. 

Step 3: Cook syrup 

In a saucepan, combine sugar, corn syrup, water, salt. Heat to 240°F (soft-ball stage). 

Step 4: Start mixer BEFORE pouring 

Turn mixer to low speed. Make sure the roller is lightly touching the bowl and the scraper is engaged. Keep the roller slightly loose, not cranked tight. If it's too tight, you'll put unnecessary torque load on the mixer. 

Step 5: Slowly pour syrup 

With mixer running at a low speed, pour hot syrup in a thin stream. Aim between roller and bowl edge (not directly onto roller).

Step 6: Gradually increase speed

After all syrup is in, increase to medium speed (do not mix on high speed). Let it whip 8–12 minutes. Watch for the mixture to thicken, turn pale/white, and become glossy and fluffy. 

Step 7: STOP at the right time 

Stop the mixer when the mixture forms thick ribbons, holds soft peaks, and is still slightly warm. This is where you can run into trouble if the process isn't handled correctly. Do not mix to the point of having a stiff batter. 

Step 8: Add vanilla 

Pour in the vanilla and mix for 10–20 seconds on low speed, just until combined. 

Step 9: Transfer immediately 

Pour into a prepared pan (greased + powdered sugar/cornstarch). It sets FAST—don’t delay! 

Tip on batch size: Stick with a standard batch size. Don't increase the batch size because this will put too heavy of a load on the mixer.