How to cook marshmallows at home conditions

Step-by-step recipe with photos – how to cook marshmallows at home условиях. Time: 4hour. 45 minutes Difficulty: medium Quantity: 108 pcs. or 700 gr. little marshmallows Recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 21 g no gelatin
• 1 tbsp. ice water
• 350 gr granulated sugar, approximately 1.5 tbsp.
• 1 tbsp. corn syrup
• 1/4 tsp coarse salt
• 1 tsp vanilla extract
• 1/4 Art. powdered sugar
• 1/4 Art. corn starch
• Cooking spray

Recipes with similar ingredients: sugar, vanilla extract, icing sugar, marshmallows, starch, gelatin

Recipe preparation:

1. Pour gelatin into the bowl of the stationary mixer and pour 1/2 tbsp. water. Install nozzles in the form of whisks.
2. In a small saucepan, combine the remaining 1/2 tbsp. water, granulated sugar, corn syrup and salt. Put on moderately high fire, cover and let warm 3-4 minutes. Open, fasten the thermometer on the side of the pan and continue cooking until the temperature of the mixture reaches 115 ° C, approximately 7 to 8 minutes. Once the mixture reaches At this temperature, immediately remove the pan from the heat.
3. Turn the mixer on low and slowly pour in sugar syrup on the wall of the bowl into a mixture of gelatin. Once you have added all syrup, increase speed to maximum. Keep whipping until the mixture will not become very thick and lush, from about 12 to 15 minutes. Add vanilla at the last minute of whipping. Bye mixture whisk, prepare the mold as follows.

4. For standard size marshmallows

   Combine the powdered sugar and corn starch in a small bowl. Lightly sprinkle a 33 centimeter metal baking dish non-stick spray. Sprinkle with a mixture of sugar and corn starch and shake to completely cover the bottom and walls of the mold. Pour the remaining mixture into a bowl for later use.

5. When ready, pour the mixture into the prepared pan and smooth the surface with a slightly oiled spatula. Sprinkle top with enough sugar left over and corn starch. Let the marshmallows stand at room temperature for at least 4 hours and until night.
6. Turn the marshmallows over onto a cutting board and cut 2.5 cm squares using a pizza cutter sprinkled with icing sugar with starch. Roll lightly after slicing marshmallows in the remaining mixture. Store in an airtight container until 3 weeks.

7. For miniature marshmallows

   Combine the powdered sugar and corn starch in a small bowl. Cover two baking sheets with parchment paper, sprinkle with culinary spray and sprinkle with a mixture of icing sugar and starch.

8. Fill a pastry bag equipped with a round tip with a diameter of about 1.5 cm., a mixture of marshmallows. Apply the mixture on prepared baking sheets, leaving about 2.5 cm. of space between each strip. Sprinkle on top with enough remaining a mixture of corn starch and sugar. Let the strip harden from 4 hours and until night.
9. Cut the strips into pieces about 1.5 cm long using pizza knife or scissors sprinkled with sugar mixture with starch. After slicing, lightly roll all sides of the remaining marshmallows sugar mixture and store in an airtight container for weeks.