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.
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.
More Candy Recipes
Soft Caramel Candy
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.
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.
There are 11 steps to these instructions.
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.
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.
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
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.
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.
Unless, Like Me, You Love Chocolate
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.
Melting the Chocolate
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.