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marshmallows.md

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Marshmallows

From Gemma's Bigger Bolder Baking

Ingredients

  • 6 tsp / 2 Tbsp unflavored powder gelatin
  • 1 cup (8 oz / 225 ml) warm water, divided in half (water A and water B)
  • 1½ cups (12 oz / 350 g) sugar
  • 1 cup (10 oz / 283 g) light corn syrup
  • ¼ tsp salt
  • flavorings/colors of your choice & amounts
    • minimum 1-2 tsp vanilla extract
  • dusting powder: ¼ cup corn starch + ¼ cup powdered sugar

Procedure

  1. Add gelatin and water A to the bowl of a stand mixer. Using the whisk attachment hand mix to dissolve all the gelatin.
  2. In a small saucepan combine water B, granulated sugar, corn syrup, and salt. Dissolve over low/medium heat until clear. Do NOT let it boil.
  3. Clip candy thermometer to side of pan and cook until 240°F / "soft ball", 15-20 minutes-ish. Creep up on it using a simmer burner so you don't overshoot.
  4. Immediately remove from heat.
  5. Turn mixer on low speed and slowly pour syrup down the side of the bowl into the gelatin. Once all is added increase speed to high. Whip until very thick and the bottom of the bowl is lukewarm, 12-14 minutes. Don't let it cool down very much!
  6. While whipping, prepare a pan:
    1. Combine dusting powder in a small bowl.
    2. Lightly grease a 8" x 8" (or 7" x 11") pan with flavorless oil. Sift sugar & cornstarch to completely coat the bottom & sides of the pan. Don't worry about clumps of excess, that's better than having it stick.Reserve the rest of the dusting powder.
    3. Lightly grease a spatula, because this stuff has the stick. You may need to re-grease part way through.
  7. During the last minute of whipping add any flavorings/colors
  8. When ready, work QUICKLY to scrape the mixture into the prepared pan, spreading evenly. Dust the top with the remaining sugar/cornstarch mixture to lightly cover, reserving the rest.
  9. Allow marshmallows to sit uncovered 4+ hours (up to overnight). It needs air to form a skin.
  10. Turn out of the pan onto a cutting board. Lightly grease your cutter of choice and cut however you like.
    • NOTE: Wash and re-grease once the cutter has marshmallow stuck to it or you'll stop cutting and start pushing, giving ugly edges.
  11. Once cut lightly dust all sides with remaining dusting powder.
  12. Store in an airtight container.