Homemade Marshmallows
Baking and Desserts • American
Description
At the final stage of making marshmallows, you can add a little fruit or berry syrup to the mixture, as well as vanilla or other flavorings. Pour the mixture into a mold without waiting for it to cool and thicken completely. Since homemade marshmallows tend to be very sticky, it's best to dust your hands and knife with cornstarch before you start cutting.
Ingredients
- Sugar 15 oz
- Light Corn Syrup 0 fl oz
- Water 10 fl oz
- Gelatin 0 oz
- Corn Starch 1 tablespoon
- Egg white 2 pieces
Step-by-Step Guide
Step 1
In a deep saucepan, combine granulated sugar (430 g), corn syrup, and water (175 ml). Place over heat and bring to a temperature of 255°F.
Step 2
Meanwhile, dissolve the gelatin in 175 ml of cold water and begin to whip the egg whites.
Step 3
When the egg whites turn into a thick foam, add the sugar (25 g) and continue whisking until the mixture reaches a meringue consistency.
Step 4
When the sugar syrup heats up, remove the pot from the heat, pour in the gelatin, and begin to gently whisk with a whisk.
Step 5
Once the gelatin is completely dissolved in the syrup, slowly pour the sugar mixture into the egg white mixture while simultaneously whipping with a mixer on high speed.
Step 6
Once the mixture reaches the consistency of thick, fluffy foam and has slightly cooled, pour it into a shallow non-stick baking dish. Spread the mixture evenly in a layer and allow it to cool completely.
Step 7
Before serving, lightly dust with cornstarch and cut into squares with a sharp knife.
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