Mmm, homemade marshmallows

I love sitting in front of a fire and grill marshmallows, especially when it is winter and snow outside. What I have never thought about though is that you could make marshmallows yourself. At the moment I don't have time, but next christmas I will absolutely try it.


Recipy from MAKEANDTAKES.COM

3 packages unflavored gelatin
2 1/2 decilitres of ice cold water, divided
340 grams of granulated sugar
2 1/2 decilitres of light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/2 decilitre of confectioners’ sugar
1/2 decilitre of cornstarch
Nonstick spray

Place the gelatin into the bowl of a stand mixer set up with the whisk attachment along with 1 decilitre of the water.

In a small saucepan combine the remaining 1 decilitre water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 110 degrees celsius, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.  Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 33 by 23 centimetres metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 2 1/2 centimetres squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

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