Light Fluffy Homemade Marshmallows Food

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.

LIGHT & FLUFFY HOMEMADE MARSHMALLOWS

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.

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.