Fluffy Homemade Marshmallow

Pillow-soft, chewy sweets...
Do you remember what your first taste of a marshmallow was like?

When I bit into the first one (when I was 5 years old), it was as if I was nibbling on a cloud. They’re so fluffy, bouncy and super soft! And many years later, I still do ... They're spongy, stretchy and taste like everything good in the world... 

Dad bought it from Singapore during his business trip. It such a unique and special candy at that time, we couldn't get it in our country. Nowadays, we can find it at any groceries store, and even we can make it by ourself.

I was intimidated for a long time at just the thought of homemade marshmallows, the recipe written "heat sugar, water, and corn syrup to the soft ball stage" They seem need a special technique and pretty fancy, right? But as with so many things, it’s really much easier than whatever you might imagine.

Marshmallows are made by heating sugar, corn syrup and water to the ‘soft ball’ stage (a temperature of 240F). The melted sugar syrup mixture is combined with gelatine, colouring and flavouring. The syrup is whipped with the gelatin mixture to fluffy white clouds. 

When making, be sure to pour the hot sugar mixture into the gelatine in a slow, steady stream while whisking continuously, and don’t over-mix, as this will compromise the lightness of the finished marshmallow.

Beat the marshmallow until it is thick enough to hold its shape and is completely opaque. 

Pour it into a container greased with oil or butter, so that once the marshmallow has set it can be removed easily (the batter is extremely sticky, so any pan or surface you use for the marshmallow batter should be either dusted generously with the coating mixture or very light oiled).

The marshmallow does need time to set about at least about 12 hours at room temperature. 

Cut the set marshmallows into pieces using an oiled knife, then toss each square in the coating mixture so all the sides are evenly coated, to prevent them from sticking to each other.

Cut the set marshmallows into pieces using an oiled knife, then toss each square in the coating mixture so all the sides are evenly coated, to prevent them from sticking to each other.

If you are planning to celebrate your anniversary or Valentine’s day, then chocolate-diped marshmallows seems like a perfect gift for this special occasions. 

Just melt the chocolate and have fun! You can make these a day before the celebration and pack into some nice boxes.

I’m sure you'll have great time, especially in the step of dipping chocolate covered marshmallows into sprinkles or another topping of your choice.

Fluffy Homemade Marsmallow

Active Time: 1 hours
Total Time: 14 hours
Yield: one, 9-inch square pan (about 30 pieces)

INGREDIENTS

For the Marshmallow

240 grams cold water, divided

21 grams unflavored gelatin (make sure that you use gelatine and not agar)

400 grams granulated white sugar

240 grams light corn (or golden) syrup

1/4 teaspoon salt

2 teaspoons pure vanilla extract

For the Coating

200 grams confectioners' (powdered or icing) sugar, sifted

200 grams corn flour

For the Chocolate Dipping

150 grams dark chocolate compound, chopped

Topping of your choice

INSTRUCTIONS

For the Marshmallow

1. Grease a 9” x 9” square pan with butter. Set aside.

2. In the bowl of a stand mixer, pour in 120 grams water and sprinkle gelatin on top.

3. In a medium saucepot, bring another 120 grams water, granulated sugar, corn syrup, and salt to a rolling boil (rapid and large bubbles) and boil for 1 min or until a candy thermometer reads 240 F. Do not stir while mixture is cooking, and be careful! This mixture is extremely hot – ask an adult for help if you’re not comfortable handling the boiling sugar syrup.

4. Mix gelatin mixture a few times to break up the clump, and slowly drizzle in sugar syrup along side of bowl. Turn to high speed and whip for 8-10 min until thick and fluffy.

5. Immediately pour into prepared pan, and spread out with an offset spatula. Use a greased sheet of plastic wrap to smooth out marshmallow, and leave to sit for at least about 12 hours.

For the Coating

Mix sifted icing sugar with corn flour until well combined.

For the Chocolate Dipping

In top of a double boiler or a metal bowl over barely simmering water (or microwave), melt dark chocolate compound; stir until smooth.

FINISHING

1. Sprinkle a work surface with coating mixture, and turn out marshmallow slab. Cut with a greased knife, and sprinkle with additional powdered sugar/cornstarch so all the sides are evenly coated (to prevent them from sticking to each other).

2. Drop melted chocolate by 1 tablespoon over marshmallow. Sprinkle it with topping of your choice.

NOTES
The marshmallows will keep in a cool dry airtight container for about two weeks.

Enjoy :*

luv Sandra