MARSHMALLOWS
Learn how to make fluffy vanilla marshmallows, perfect for a homemade gift, sandwiching in a s'more, or popping into a mug of hot chocolate
Provided by Miriam Nice
Categories Snack, Treat
Time 30m
Yield Makes around 50 chunky marshmallows
Number Of Ingredients 8
Steps:
- Whisk the egg whites in a large heat proof bowl using electric beaters. Whisk until soft peaks form then set aside. Put the gelatine in a deep bowl or jug and cover with 200ml cold water to soften.
- Put the caster sugar, liquid glucose and 300ml water in a large, high-sided saucepan. Cook over a medium-high heat until the mixture reaches 130C on a sugar thermometer. Be very careful when you work with hot sugar. Take the pan off the heat then add the gelatine and the water they were soaked in to the hot sugar. Take care or wear oven gloves as the sugar can bubble up and spit. Stir until the gelatine has dissolved then carefully pour the mixture into a heatproof jug.
- Return the beaters to egg whites and whip up further until stiff peaks form. Keep whisking while you slowly pour in the warm syrup in a steady stream. Keep beating the mixture until it is smooth and shiny, then add the vanilla seeds. Continue to use the electric beaters for around 8-10mins or until the mixture is noticeably thicker.
- Line a 25cm x 35cm roasting tin (or any large and deep rectangular dish) with cling film and brush with sunflower oil. Mix the icing sugar and cornflour together then sieve a third of the mixture into the tray to coat the inside. Pour in the marshmallow mixture, level with a spatula and leave to set for 2 hours.
- Spread a large sheet of baking parchment over your surface and sieve another third of the cornflour sugar mix over it. Upturn the set marshmallow onto the dusted sheet and peel away the cling film. Dust with a little more of the cornflour sugar and dust a large sharp knife with it too.
- Cut the marshmallows into small squares approx. 3cm x 3cm sieving a little more cornflour sugar over all cut sides and knife as you go. You may not need all of it but they need to be coated on all sides otherwise they will stick. Serve straightway or keep in an airtight container for up to 2 days, separated with layers of baking parchment.
Nutrition Facts : Calories 73 calories, Fat 0.1 grams fat, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Protein 1 grams protein, Sodium 0.02 milligram of sodium
HOMEMADE FLUFFY MARSHMALLOWS
Forget the nasty grocery store marshmallows. These are wonderful, kids like to help make them, and they are made of real items in your kitchen. Prep time includes sitting overnight. I found this recipe in "Barefoot Contessa, Family Style"
Provided by IslandGirl
Categories Candy
Time 11h15m
Yield 32 marshmallows
Number Of Ingredients 8
Steps:
- Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
- Combine the sugar, corn syrup, salt, and 1/2 cup water in a small pan and cook over medium heat until the sugar dissolves.
- Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer.
- Remove from heat.
- With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin.
- Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes.
- Add the vanilla and mix thoroughly.
- With a sieve, generously dust an 8 X 12 inch non-metal baking dish with confectioners' sugar.
- Pour the marshmallow mix into the pan, smooth the top, and dust with more confectioners' sugar.
- Allow to stand uncovered overnight until it dries out.
- Turn the marshmallows onto a board and cut them into squares.
- Dust them with more confectioners' sugar.
Nutrition Facts : Calories 69.8, Sodium 26.4, Carbohydrate 17.6, Sugar 12.3, Protein 0.6
LIGHT & FLUFFY HOMEMADE MARSHMALLOWS
Homemade marshmallows are a special treat that everyone enjoys. I make them for holidays,cold winter nights to float in hot chocolate and nothing beats homemade marshmallows in s'mores around the fire pit!
Provided by Antifreesz
Categories Candy
Time 20m
Yield 1 pan
Number Of Ingredients 6
Steps:
- Combine the gelatin and 1/2 cup cold water in your electric mixer's bowl and let it sit while you prepare the syrup.
- Combine the sugar,corn syrup,salt and 1/2 cup of water in a small saucepan or small pot.
- Cook over medium heat until the sugar dissolves then turn up the heat to high and cook till the syrup is 240 degrees on the candy thermometer.
- Now remove from the heat.
- Put the mixer on low fitted with a whisk attachment and slowly pour the hot syrup into the bowl of dissolved gelatin.
- Put the mixer on high speed and whip till it becomes very thick, this could take around 10 to 15 minutes.
- Add vanilla & mix thoroughly.
- Dust generously a 8 x12 inch baking dish (use glass or ceramic) with confectioner's sugar.
- Pour the mixture in to pan and smooth out the top and dust with more confectioner's sugar.
- Let the marshmallow mixture sit out uncovered overnight or until it dries out.
- Run a knife dipped in confectioners' sugar around the sides of baking dish to loosen the marshmallow.
- Turn out on a cutting board and cut in to squares or use cookie cutters to shape.
- Dust with more confectioners' sugar.
Nutrition Facts : Calories 2233.8, Fat 0.7, Sodium 689.8, Carbohydrate 563.4, Sugar 392.7, Protein 18
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HOMEMADE FLUFFY MARSHMALLOWS - LADY BEHIND THE CURTAIN
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Servings 1Estimated Reading Time 6 mins
- ***IMPORTANT BEFORE YOU EVEN GET STARTED YOU SHOULD KNOW THAT YOU WILL NEED A STAND ALONE MIXER FOR THIS RECIPE***
- In the mixing bowl stir together gelatin and ½ cup cold water—set aside.MAKE SURE YOU ARE USING THE WHISK ATTACHMENT.
- In a medium saucepan combine granulated sugar, corn syrup, remaining ½ cup water and salt. Insert a candy thermometer. Over medium high heat bring to a boil—continue cooking until the syrup reaches 240° (soft ball stage), with the mixer on low, slowly pour the syrup into the mixer bowl, One speed increase at a time (this to keep the hot sugar in the mixing bowl) quickly work your way up to high Whisk on high 14 minutes. Add the vanilla, continue to mix on high 1 minute. The mixture should be opaque and tripled in volume.
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From thekitchn.com
- Prepare pans and equipment: Spray the baking pan with cooking spray. Use a paper towel to wipe the pan and make sure there’s a thin film on every surface, corner, and side.
- Bloom the gelatin: Measure the gelatin into the bowl of the stand mixer. Combine 1/2 cup cold water and vanilla in a measuring cup and pour this over the gelatin while whisking gently with a fork.
- Combine the ingredients for the syrup: Pour 3/4 cup water into the 4-quart saucepan. Pour the sugar, corn syrup, and salt on top. Do not stir.
- Bring the sugar syrup to a boil: Place the pan over medium-high heat and bring it to a full, rapid boil — all of the liquid should be boiling. As it is coming to a bowl, occasionally dip a pastry brush in water and brush down the sides of the pot.
- Boil the syrup to 247°F to 250°F: Clip a candy thermometer to the side of the sauce pan and continue boiling until the sugar mixture reaches 247°F to 250°F.
- Whisk the hot syrup into the gelatin: Turn on your mixer to medium speed. Carefully pour the hot sugar syrup down the side of the bowl into the gelatin.
- Increase speed and continue beating: When all the syrup has been added, cover the bowl with a clean kitchen towel and increase the speed to high (the cloth protects from splatters — the cloth can be removed after the marshmallows have started to thicken).
- Beat marshmallows until thick and glossy: Whip for about 10 minutes. At first, the liquid will be very clear and frothy. Around 3 minutes, the liquid will start looking opaque, white, and creamy, and the bowl will be very warm to the touch.
- Immediately transfer to the baking pan: With the mixer running on medium, slowly lift (or lower, depending on your model) the whisk out of the bowl so it spins off as much marshmallow as possible.
- Let the marshmallows set for 6 to 24 hours: Spray your hands lightly with cooking oil and smooth the top of the marshmallow to make it as even as possible.
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