Homemade Marshmallows 20 Food

HOMEMADE MARSHMALLOWS

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.
• Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan 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 the 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 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture 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 in squares. Dust them with more confectioners' sugar.

HOMEMADE MARSHMALLOWS

Steps:

• Lightly grease a 9×13″ baking dish with coconut oil then line with parchment paper lengthwise, leaving a little overlap on each end (you may have to trim your paper a bit to fit nicely) then grease the bottom of the pan again (this time on the paper) and line the pan going the opposite direction - again leaving a little overhang to use as a handle to turn cooled marshmallows out of the pan for cutting later on.
• Dust the pan lightly with arrowroot or tapioca starch/flour.
• Pour water into the bowl of a stand mixer with whip attachment (or into a large glass or metal bowl if using a hand mixer).
• Sprinkle gelatin over the water and allow it to "bloom" for 5-10 minutes while you make the honey-maple syrup.
• In a medium saucepan set over medium-high heat, whisk together 1 cup water and the honey and maple syrup. Clip the candy thermometer to the side of pan so that the bulb of the thermometer is in the liquid.
• Bring mixture to a boil, turn down heat slightly to keep syrup mixture from foaming up and boiling over. You may need to adjust the temperature occasionally to prevent boil-overs.
• Allow the mixture to simmer rapidly until it reaches 240℉ on a candy thermometer (soft-ball stage).
• Turn the mixer to medium speed and slowly pour the hot sugar syrup into the bowl over the bloomed gelatin, being careful not to pour directly onto the beater or it will splatter all over the place. Be patient. Pouring too fast can cause the mixture to "break" when you try to spread it into pan.
• Once all of the syrup has been added, add the vanilla and sea salt and turn the mixer to high speed and beat for 5-10 minutes or until the mixture is fluffy, white and nearly tripled in volume. When you dip a spoon into the mixture and pull it back out, the "peaks" formed should stay upright momentarily before collapsing onto themselves ("soft peak" stage).
• Pour the fluffy marshmallow cream into the prepared pan and gently smooth using a rubber spatula.
• Allow marshmallows to cool, uncovered and undisturbed for 6 hours or overnight. Use overhanging parchment paper to transfer marshmallow to a cutting board dusted with starch. Peel away the parchment paper and dust all sides with starch.
• Using a sharp knife, cut into 36 squares using a sharp knife. Dust cut sides with additional starch to prevent them from sticking together.
• Store in a covered container at room temperature for up to 2 weeks.

MARSHMALLOWS

Steps:

• Lightly oil an 8-by-8-inch baking dish. Combine gelatin with 1/2 cup cold water in the bowl of a stand mixer fitted with the whisk attachment. Set aside while you prepare the syrup.
• In a medium saucepan, combine the granulated sugar, corn syrup, salt and 1/2 cup cold water. Stir the mixture just enough to combine the ingredients then cook over medium-high heat, swirling the pan occasionally, until the mixture reaches 240 degrees on a candy thermometer, about 10 minutes.
• With the mixer on low speed, carefully pour hot syrup into gelatin mixture and mix until gelatin is dissolved. Add the vanilla bean paste or extract.
• Turn the mixer to high and whip the batter until it is very thick, stiff and opaque, about 10 minutes. Pour the mixture into the prepared pan and spread it with a knife.
• Let sit uncovered until firm, about 4 hours at room temperature or 2 hours in the fridge.
• Sift a generous amount of confectioners' sugar onto a work surface, use a knife to cut around the edges of the pan and unmold marshmallow onto the sugar. You will have to pull it out of the pan with your fingertips; it will be very sticky but will pull out in one piece. Dust the top of the marshmallow with confectioners' sugar and use a long, sharp knife to cut the marshmallow into roughly 1 1/2-inch cubes. Clean and dry your knife periodically throughout this process when it gets too sticky.
• Toss the cubes in the confectioners' sugar to make sure they are coated on all sides and store them in an airtight container for up to 4 days.

MARSHMALLOWS

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.

HOMEMADE MARSHMALLOWS

Steps:

• Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
• In a small saucepan combine the remaining 1/2 cup 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 240 degrees F, 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 13 by 9-inch 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 1-inch 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.
• Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
• Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
• Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

HOMEMADE MARSHMALLOWS

Steps:

• Line the bottom and sides of a 9-inch square baking pan with plastic wrap. Lightly grease with nonstick cooking spray and using a fine mesh sieve, generously dust the pan with powdered sugar. Set aside.
• Sprinkle the gelatin over 1/2 cup of the cold water in the bowl of a stand mixer fitted with a whisk attachment; whisk to combine. Let stand to "bloom" the gelatin (ie. let it thicken), about 10 minutes.
• Meanwhile, combine the sugar, corn syrup, salt, and the remaining 1/2 cup water in a small saucepan. Cook over medium-high, stirring often until the sugar is dissolved, about 3 minutes. Continue cooking, stirring occasionally, until the sugar syrup registers 240° (soft-ball stage) on a candy thermometer, about 10 minutes. Remove from heat.
• Immediately, turn the mixer to medium-low speed and carefully drizzle in the hot syrup. Once all of the syrup is combined, gradually increase the mixer speed to high, and beat until the mixture is very thick and fluffy, 10 to 12 minutes. Stir in the vanilla.
• Pour the marshmallow mixture into the prepared pan and quickly smooth the top. Dust the top heavily with powdered sugar. Let stand, uncovered, at room temperature, overnight.
• Place powdered sugar in a medium bowl. Lift the plastic wrap to remove the marshmallow from the pan and transfer to a cutting board; discard the plastic wrap. Using a large chef's knife, cut the marshmallow into about 25 even squares, dusting the knife blade with powdered sugar as needed to prevent sticking. Working in batches, toss the cut marshmallows in the powdered sugar until no longer sticky; dust off excess powdered sugar. Marshmallows can be stored in an airtight container at room temperature up to 1 week.
• Optional: Place chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate is almost smooth with some unmelted bits remaining. Remove the chocolate from the microwave. Stir until the residual heat fully melts the chocolate and the mixture is smooth (microwave an additional 15 seconds, if needed).
• Line a baking sheet with parchment paper. Working with one marshmallow at a time, dip halfway in the melted chocolate and sprinkle with chocolate jimmies, if desired. Place marshmallow on the prepared baking sheet and repeat with remaining marshmallows. Chill until chocolate is hardened, about 20 minutes. Chocolate coated marshmallows can be stored at room temperature in an airtight container for up to 2 days.

HOMEMADE MARSHMALLOWS

Steps:

• Combine 3/4 cup cold water and two 1/4-ounce packets powdered gelatin in a small bowl. Mix 1/2 cup each confectioners' sugar and cornstarch in a separate bowl. Sprinkle half of the cornstarch mixture in an 8-inch square pan. Cook 1/2 cup corn syrup, 1 1/2 cups granulated sugar, 1/2 cup water and 1/4 teaspoon salt in a saucepan over medium-high heat until 235 degrees on a candy thermometer, 6 to 8 minutes. Combine the syrup, gelatin mixture and the seeds from 2 vanilla beans in a large bowl. Beat with a mixer on medium high until thick and fluffy, about 6 minutes. Scrape into the pan and spread evenly with a buttered spatula. Sprinkle with the remaining cornstarch mixture. Let dry overnight, then slice into squares.

HOMEMADE MARSHMALLOWS

Steps:

• Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
• Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
• Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
• Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
• Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat.

HOMEMADE MARSHMALLOWS

Steps:

• Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment.
• Let it stand 30 minutes.
• Combine granulated sugar, corn syrup, salt, and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved.
• Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
• Clip on candy thermometer; raise heat to high.
• Cook syrup without stirring until it reaches 244° (firm ball stage).
• Immediately remove pan from heat.
• With mixer on low speed, slowly and carefully pour syrup into the softened gelatin.
• Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes.
• Add vanilla; beat to incorporate.
• Generously dust an 8x12 inch glass baking pan with confectioners' sugar.
• Pour marshmallow mixture into pan.
• Dust with confectioners' sugar; let stand over night uncovered, to dry out.

HOMEMADE FLUFFY MARSHMALLOWS

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.