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marshmallows

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Making Marshmallows ​

Marshmallows are one of my favorite candies. They're soft, spongy and melt in your mouth sweet. Marshmallows are surprisingly easy to make.

Using ingredients you may already have in your pantry, like sugar and corn syrup. One ingredient that you may not have is the most important one, and that is unflavored gelatin.  


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The foamy nature of marshmallows is due to the whipping of the sugar syrup with the gelatin. Oh yes, you're going to make sugar syrup in this recipe. Thus, the need for that candy thermometer.

The beginning of marshmallows is very similar to an Italian Icing, also called boiled icing, or marshmallow icing. With Italian Icing, you also boil the sugar into a syrup, then whip it in a mixer until it's cooled and light and fluffy. That's your Italian Meringue. If you want to make Italian Buttercream, just add butter to the Italian Icing, resulting in a sweet, creamy buttery experience.

In the Marshmallow recipe, you are adding the gelatin . Because of the molecular nature of the proteins in the gelatin, is the reason behind you're experiencing that spongy, chewy pleasure. Without the gelatin, you can still make this recipe and have yourself marshmallow cream.
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       More Candy Recipes

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Your tools are just as important with this recipe, too. All you need is a stand, or hand held mixer. However, the stand mixer is more convenient with this recipe.

​Use the whisk attachment, for you will be whipping up some volume here.  You need a silicone scraper. And the most important tool is the candy thermometer.   
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Marshmallow Recipe

With only five ingredients, you're on your way to fun and delicious marshmallows.
The 1/2 cup of cold water is for your gelatin. The other half cup of water is
for ​your sugar solution.
Ingredients
Amounts
Ingredients
Amounts
Unflavored Gelatin                 ​
2 1/2 tablespoons
Water, cold
1/2 cup
 Granulated Sugar    ​
1 1/2 cups
Water
1/2 cup
Corn Syrup                                   ​
1 cup
 Vanilla extract   ​
2 teaspoons
Powdered Sugar
1 cup
Corn Starch
1 cup
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The Instructions

 There are 11 steps to these instructions.
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Yields: 24 pieces
 
1. Combine the powdered sugar and cornstarch in a
     medium sized bowl.  Prepare an 8" x 8" baking pan 
     for your mold by spraying it lightly with cooking oil
     spray. Then coat it with an equal combination of
​     powder sugar and corn starch.

 2. Stir the gelatin into the cold water.
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3. Combine the sugar, water, and corn syrup into
    a medium saucepan.
    Stir on low until the sugar dissolves.
    Turn heat up to medium.
    Cook the mixture to 252°F.

4. Pour the syrup into a 6 qt planetary mixer.
     Allow to cool down to 212°F.
5. While the syrup cools, melt/clarify the
​     hydrated gelatin over a water bath.
6. Mix the melted gelatin into the cooled syrup.


7. Whip on high speed until the mixture
     is well aerated, or tripled in volume.
     Add your flavoring.

​
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   7. Pour the marshmallow cream
        into your prepared dish.
        Smooth and flatten the top.
        For a really smooth top, place
        a piece of  oiled parchment paper on
        top of the marshmallow, then
        flatten by hand until smooth.
 
 8. Dust a coating of the powdered sugar
     and corn starch over the top of the
      cream.
     Allow to set overnight.
 
 9.  Dust the powdered sugar/corn starch
      mixture over your work surface.
      Turn the marshmallow over onto
      your work surface. 
      Using a pizza cutter, cut your
      marshmallow squares into even pieces.
 
11. Toss the marshmallow pieces into
       the powdered sugar/corn starch
       mixture. Using a sifter, sift the pieces
       to remove any excess sugar/starch.

 
 ​

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Tips for Preparation

Your Mise' En Place


​This project requires stand mixer. You'll need the whisk attachment, a silicone scraper, and an 8"x 8" baking pan. You'll also need a saucepan and a candy thermometer.

The candy thermometer is a very important tool and guide, for this recipe is cooked  and cooled to specific temperatures.  An oiled silicone scraper will be your best friend here, too.
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Allow to set overnight

Prepare your mold ahead of time. Lightly oil your marshmallow mold. Dust the mold with the powdered sugar and corn starch mixture.

Be  sure to dust a coating of an equal mixture of powdered sugar and corn starch. 
​ Allow to set overnight.

​
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​Cutting Out the Marshmallows

Its' very easy to cut your marshmallow with a pizza wheel. Just dip the pizza cutter in that powdered sugar and cornstarch mixture. This should make it easy to cut.
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Yields 2 dozen. Cut evenly.

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They Need a Seal

After cutting up your marshmallows, tossed them into that mixture of cornstarch and powdered sugar. The cornstarch will absord any moisture from the cut side of your marshmallow.

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 Enjoy Your Marshmallows

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Vanilla Marshmallows
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Strawberry Flavored Marshmallows
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Marshmallows in a Gift Box

Unless, Like Me, You Love Chocolate

Marshmallow Pops

To make marshmallow pops all you need to go with those marshmallows are lollipop sticks, sprinkles for decorating, and your favorite chocolate.
Even store bought chocolate chips, found in the bakery aisle will work for you. You will need wax or parchment paper to keep your work surface clean. 
This easy project doesn't require a lot of steps. Just have your mise en place' in order for an  efficient streamlined project. 
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Align marshmallows assembly lined fashioned.
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You need lollipop sticks, chocolate and sprinkles.
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Single Origin Coffees From Cafe Britt!
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Dip the Sticks Into the Chocolate First

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Dipping the stick into chocolate ensures the stick stays in the marshmallow
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Allow the chocolate to set for about 15 minutes.

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Melting the Chocolate

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Dip one marshmallow pop at a time. Be careful to not burn the chocolate.
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Allow to dry. Approx. 30 minutes room temperature. 5 minutes in the refrigerator.

The Double-Boiler Method

Add chopped chocolate to a glass, or stainless  steel bowl. Set the bowl over a saucepan of simmering water. Stir until the chocolate has melted. Be sure to not let water touch any of the chocolate, to prevent any seizing.

The Microwave Method


Add chopped chocolate to a glass, or ceramic bowl. Microwave on 100%, for 30 seconds. Stir the chocolate. It won't be melted much at this point. Microwave for another 10 seconds and stir, again. It should be more melted. You may need to melt again for another 10 seconds, but no more than that.

​Or else you may risk burning your chocolate, rendering it of no help for your pops. The residual heat from the glass or ceramic bowl will be enough to help melt the remaining pieces of unmelted chocolate. 

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Add Some Sprinkles

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If adding sprinkles, add them right after dipping into the chocolate.
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Once the chocolate has set, you can bag the pops in cellophane bags.

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