Marshmallow
4 servings
280 minutes
Marshmallow is a soft and airy treat with a delicate texture that melts in the mouth. Its history goes back centuries: ancient Egyptians used marshmallow root to make sweet confections. The modern marshmallow recipe originated in the 19th century in America, where confectioners began using gelatin instead of plant extracts. The flavor of marshmallow is sweet with subtle vanilla notes. It can be eaten alone, roasted over a fire, or added to cocoa or baked goods. It is an enduring symbol of childhood and cozy evenings. Thanks to starch and powdered sugar, marshmallows maintain their shape, and their elastic consistency makes them an ideal ingredient for desserts.
1
Line a 22x33 cm mold with foil and brush with vegetable oil.
2
Pour 0.5 cup of cold water into a heatproof bowl and add the gelatin. Let it sit for 15 minutes until the gelatin absorbs all the water.
- Water: 1 glass
- Gelatin: 21 g
3
In a pot, mix 2 cups of sugar, syrup, salt, and the remaining 0.5 cups of water. Place on low heat and cook, stirring, until the sugar dissolves. Moisten the pot's walls with a damp brush. Let it boil without stirring until the syrup reaches 115 degrees (240F), about 8 minutes.
- Sugar: 2 glasss
- Light corn syrup: 0.7 glass
- Salt: 0.3 teaspoon
- Water: 1 glass
4
Turn on the mixer at low speed and incorporate the hot syrup into the gelatin. Increase the speed to maximum and whip until a thick, glossy mixture forms, about 15 minutes. Add vanilla extract and whip for 30 seconds.
- Gelatin: 21 g
- Light corn syrup: 0.7 glass
- Vanilla extract: 2 teaspoons
5
Place the obtained mass in a mold and level it with a wet spatula or hand. Leave it at room temperature uncovered for 4 hours.
6
In a small bowl, mix starch with powdered sugar. Sift about a third of the mixture onto the work surface. Flip the marshmallow onto the work surface, carefully remove the foil, and sprinkle with the starch and sugar mixture. Cut the marshmallow into portions of any shape using a sharp knife coated with vegetable oil. Roll in the remaining starch and sugar mixture.
- Potato starch: 0.5 glass
- Powdered sugar: 0.5 glass