THE Marshmallow (literally "sweet cotton") I am treats delicious, originating of the United States of America, beloved all over the world! It is about fluffy morsels based on sugar, water, egg whites And jelly from the chewy texture or rubbery and extra soft ; usually of White color or come on pastel colours; they are exquisite both from enjoy natural, simply like candy or to accompany coffee or hot chocolate; but also for make numerous desserts! As topping for cakes, pies or filling for biscuits ect ect. You want prepare them too ? Here she is Homemade Marshmallow Recipe with all Tricks And Advice illustrated with step by step photos to get them in just over 30 minutes! Believe me if I tell you like the ones bought! rather even better!
After various experiments, today I share with you what I believe is the Perfect recipe of the Marshmallow both in terms of soft texture, both of exquisite taste both of speed of execution!
It's about a very easy preparation. THE secrets for an excellent result are: first of all choose the right ingredients in particular, use the glucose syrup; you can buy it in every well-stocked sweet shop or on Amazon and you can also use it to make Sugar Paste this will allow you to get the texture of the original Marshmallows! Very important then perform the various steps quickly in particular the transfer of the mixture to the pan! Otherwise it will solidify! Thanks to my method, your Marshmallows they will be ready immediately without long rest times!
Marshmallows are ideal not only for Children, but also for the older ones! Yup they keep very well and you can pack them up and give them away for the Stocking of the Befana, Christmas and many other occasions!
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| Preparation | Cooking | Total |
|---|---|---|
| 30 minutes | 5 minutes | 35 minutes |
|
Quantity for 50 pieces |
|---|
|
For the syrup:
For the dough:
To complete:
|
How to make Marshmallows
First of all, place the gelatin with its water in cold water and let it soften:
Then weigh the glucose directly into a saucepan:
Then add the sugar and the water indicated to make the syrup and place on medium heat, always stirring. If you have a thermometer after about 10 minutes you must reach a temperature of 115 ° if you have not, look at the mixture must be liquid, amber with lots of bubbles
In the meantime the syrup is cooking, turn on the planetary mixer and let the egg whites whisk at medium speed and line a baking sheet with parchment paper adding some flakes of butter so that it remains stable and firm.
Finally Sprinkle with 3 – 4 tablespoons of cornstarch mixed with powdered sugar:
When the syrup is ready, pour it boiling directly over the egg whites that will be whipping in the mixer and turn the speed up to maximum so that the mixture mounts quickly.
Meanwhile, in the boiling saucepan, pour the gelatin with all its water now absorbed, swirl and you will see that in a few seconds in contact with that heat it will melt, pour it into the egg whites mixture you are whipping.
Let it whip until the bowl is cold for a minimum of 10 – 12 minutes!
The mixture must be fresh, firm and shiny!
Finally pour it directly into the pan or quickly divide it into two or more parts depending on how many colors you want to obtain.
Just the slightest bit of a dye will be enough to get pastel colors and a few seconds to turn.
I recommend if the mixture solidifies then you will have difficulty spreading it well!
Then immediately pour the compounds into the pan flattening them one at a time with a spatula or sharp knife, in order to obtain a surface as smooth as possible.
Spread each compound side by side.
Finally sprinkle the surface with sugar and cornstarch forming a sprinkled layer.
Wait 15 minutes and you will see that the compounds have already solidified. If they are still soft, wait, it means that you have not whipped the egg whites well and you will have to wait a few hours! In some cases even 12 h if you have just whipped the mixture!
Turn and turn each mixture into the powders and slice to about 2 cm obtaining 2 cm Marshmallows. As you make them, pass them in the sugar and cornstarch powders
Then dust the powders off the ones you just made and set them aside. Make all your squares in this way!
Yours are ready Marshmallow
You can keep them in a tin or cookie jar, well sealed. Attention they will tend to stick, after all like the ones bought, just sprinkle them with cornstarch and they will return as freshly made!
This way they keep 2 weeks
.
