Homemade marshmallows

Name: Homemade marshmallows
Total time: 1 h 15 min
Yield: 1
Ingredients: 160 ml Syrup; 25 g Gelatin; 575 g Sugar; 275 ml Water; 1.4 teaspoon Salt; 1 teaspoon Vanilla extract; 0.5 cup Starch; 0.5 cup Powdered sugar; 1 g Lemon acid; 0.5 teaspoon Baking soda

The most delicate dessert will not leave anyone indifferent! . Marshmallows can be consumed as an independent dessert, decorated with cakes, roasted over a fire, and in hot drinks they turn into the most delicate caramel foam.

67

12033

Eva Brown

Recipe author

Calories

3438kcal

Protein

24g

Fat

0g

Carbs

851g

*Nutrition per serving

Ingredients

Servings: 1

160ml

25g

575g

275ml

1.4teaspoon

1teaspoon

0.5cup

0.5cup

1g

0.5teaspoon

Step-by-step preparation

Cooking time: 1 hr 15 mins

STEP 1
First, let's prepare invert syrup. The amount of ingredients is given for one serving of marshmallows, but you can safely increase it four times, since you will be preparing vanilla clouds many times! The syrup stores well in a jar or container at room temperature. Pour sugar, citric acid into a saucepan with a thick bottom, add water.
STEP 2
Boil. Cover the saucepan tightly with a lid and simmer over low heat for 45 minutes.
STEP 3
The syrup should be pourable, but not viscous. Cool slightly and add soda dissolved in 1 dessert spoon of water. Foam forms. After 5-10 minutes, the foam will subside and the syrup is ready. When hot, it will be almost colorless, but when it cools down, it will become this magical golden color!
STEP 4
Let's move on to the marshmallows. Soak gelatin in 100 g of water. When the gelatin swells, heat it until completely dissolved (temperature no higher than 60C!). Set the heated gelatin aside.
STEP 5
Mix sugar, invert syrup, salt and water in a saucepan. Stirring constantly, bring to a boil.
STEP 6
Boil over low heat, without stirring, until the temperature reaches 110C (about 8 minutes). Prepare in advance a pastry bag with a 10-12 mm round nozzle and baking paper or silicone mats greased with vegetable oil for marshmallow strips, which we will then cut into beautiful small pieces.
STEP 7
At low mixer speed, begin to beat the dissolved gelatin. Without stopping whisking, slowly pour the hot syrup down the side of the bowl, so that the syrup does not fall on the whisk.
STEP 8
Gradually increase speed to maximum. When the mass begins to increase in volume, add vanilla essence. Beat for another 15 minutes until the mixture becomes fluffy and very dense.
STEP 9
Immediately transfer the mixture into a pastry bag and squeeze strips onto the paper along the entire length of the paper and leave to harden for several hours.
STEP 10
After at least 3 hours, remove the strips from the paper and roll in a mixture of powdered sugar and starch.
STEP 11
Then cut into 1.5 cm pieces with scissors and roll again in a mixture of powdered sugar and starch. It's best to cut directly into the bowl with the sprinkles so they don't stick together. Store in a closed container at room temperature.