Marshmallows
Marshmallows
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- For hydrating the gelatin:
- 1/4 cup cold water
- 10 g gelatin powder
- For the syrup:
- 200 g granulated sugar
- 60 g glucose powder
- 1/8 tsp salt
- 1/2 cup water
- For aerating the candy:
- egg white from one large egg (about 35 g)
- For seasoning and dusting the marshmallows:
- vanilla extract, to taste
- powdered sugar, for dusting
Instructions
- 1
Line a small baking pan with aluminum foil or plastic wrap and spray with nonstick cooking spray.
- 2
In a small bowl, combine the gelatin powder with 1/4 cup of cold water and set the bowl aside to let the gelatin hydrate.
- 3
In a small bowl with high sides, combine the sugar, glucose, and salt. Add about half a cup of water and cook the syrup until it reaches 127 °C (260 °F).
- 4
While the sugar syrup is boiling, beat the egg whites to stiff peaks and briefly microwave the gelatin until liquified.
- 5
Once the syrup has reached 127 °C (260 °F), immediately remove it from the heat and whisk in the liquified gelatin. Slowly stir the hot sugar syrup into the beaten egg whites. Continue whipping the candy mass for a few minutes until thick, shiny, and opaque. Season the candy mass with vanilla extract, to taste.
- 6
Pour the marshmallows into the prepared baking pan and smooth out the top. Wait for the marshmallow mass to be fully set. This can take up to 8 hours.
- 7
Dust the marshmallow and your knife with powdered sugar and cut it into pieces of your desired size.