Marshmallow

Name: Marshmallow
Total time: 1 h
Yield: 1
Ingredients: invert syrup; sugar syrup 350 g; drinking water 150 g; citric acid 2 g; baking soda 2 g; marshmallow; cold water (boiled) 200 g; granulated sugar 400 g; invert syrup 150 g; gelatin 25 g; salt 1 g

Cookinero 27 Jan 2023

23520

Delicious, sweet, delicate delicacy and at the same time, a blank for mastic

How to cook Marshmallow

Step 1

Preparation of Invert syrup: Dissolve sugar with water in a thick-walled saucepan (ladle). Bring to a boil, reduce the heat to a minimum, add citric acid, mix and leave on low heat under the lid for 40-45 minutes. As a result, the syrup should turn out to be a beautiful yellowish color. Add soda. Be careful, the mixture foams profusely. Stirring occasionally, wait for the foaming to stop. This usually takes about 15 minutes. The syrup is thick, similar to liquid honey. does not freeze and does not crystallize during long-term storage. Store in a glass container in the refrigerator. This syrup is enough for 2 servings of marshmallows.

Step 2

Preparation of marshmallows: Soak gelatin in 1/2 tbsp. water, leave to swell.

Step 3

Pour water, invert syrup, sugar, salt into a saucepan and mix thoroughly. Put on fire and bring to a boil while stirring. After boiling, boil for about 10 minutes. on slow fire.

Step 4

Heat gelatin, but do not bring to a boil. Pour into mixer bowl and start beating at low speed.

Step 5

Very carefully add the sweet mass (syrup) in a thin stream into the mixer bowl without ceasing to beat. Increase the mixer speed to maximum, avoiding splashing.

Step 6

Beat the whole mixture for at least 10-15 minutes. (the better the gelatin, the less beaten). Initially, the mass increases in volume, then it begins to acquire a white color and a smooth structure. As a result, a white elastic mass that sticks to the whisk. The mass is quite dense and retains its shape.

Step 7

We line it with cling film, having previously greased a rather flat form with odorless vegetable oil and pour the hot mixture. Everything must be done quickly: the mass hardens quickly. Flatten, cover with cling film and refrigerate overnight.

Step 8

Separate from the film, cut into pieces with scissors, roll in starch or powdered sugar and the dessert is ready.

Step 9

For those who work with mastic - this mixture should be reheated and mixed with powdered sugar.

Marshmallow - FAQ About Ingredients, Baking Time and Storage

Can I use regular corn syrup instead of invert syrup?

While invert syrup is ideal for its non-crystallizing properties, you can substitute with corn syrup, but the marshmallows might become grainy over time. If substituting, use the same amount as specified for the invert syrup.

How long do homemade marshmallows last, and how should I store them?

Homemade marshmallows are best enjoyed within 1-2 weeks. Store them in an airtight container at room temperature, layered between parchment paper to prevent sticking. Avoid refrigeration, as it can make them sticky.

Is there a vegetarian substitute for gelatin?

Yes, agar-agar can be used as a vegetarian substitute for gelatin. However, the texture of the marshmallows will be different, potentially firmer. You will need to research the appropriate quantity of agar-agar to use, as it's not a direct 1:1 substitution.

My marshmallow mixture isn't thickening. What could be the problem?

Ensure your gelatin is properly bloomed and heated through, but not boiled. Also, make sure you are beating the mixture for the recommended 10-15 minutes, or longer if needed. The gelatin quality can affect thickening time.

Can I freeze homemade marshmallows?

Freezing is not recommended, as it can alter the texture and make them sticky upon thawing; it will be difficult to prevent crystallization.

What can I use instead of starch or powdered sugar for coating the marshmallows?

You can use a mix of both starch and powdered sugar or cocoa powder for coating. Finely ground freeze-dried fruit powder can also add a unique flavor and prevent sticking.

How can I adjust the recipe for a smaller batch?

You can halve all the ingredients to make a smaller batch. Be mindful that the cooking time might slightly decrease, so keep a close eye on the syrup's consistency.

Can I add flavor extracts or food coloring to the marshmallow mixture?

Yes, you can add flavor extracts (like vanilla, peppermint, or almond) and gel food coloring to the mixture after beating to your desired stiffness. Add extracts sparingly to avoid thinning the mixture too much. If you have liquid food coloring, add it together with the extracts at the end of the beating process.

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