Marshmallows with Gelatin
Baking and Desserts • French
Description
During the boiling of the syrup with gelatin, do not allow the mixture to caramelize - it should not turn yellow, otherwise, the marshmallows will be very dense and not airy at all.
Ingredients
- Gelatin 0 oz
- Citric Acid 1½ teaspoons
- Sugar 0 lbs
- Activated Baking Soda 1 teaspoon
Step-by-Step Guide
Step 1
Soak the gelatin in 170 ml of cold boiled water and let it sit for 2 hours. In 1 kg of sugar, add 130 ml of water, bring to a boil, add the swollen gelatin, stir, and cook for 5 minutes.
Step 2
Remove from heat, add 1 teaspoon of baking soda and 1.5 teaspoons of citric acid. Whip with a mixer for 40 minutes. After that, you can place the marshmallows on a sheet.
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