Marshmallow is a product that everybody loves. It seems that nowadays the hypermarkets are already full of different kinds of this sweets, the young people go crazy about it, and even those who have never cooked anything in life want to try the homemade marshmallow recipe. Well, if you also want homemade this dessert, and there is no desire to buy it in the store, I will tell you how to make marshmallow yourself. Moreover, an interesting feature is that this product can be melted, due to which a large number of recipes for unusual dishes with its participation.
Having prepared homemade marshmallows, you will undoubtedly become a star among your friends who want to taste such a delicacy.
So, now let’s look how to make a homemade marshmallow. It should be noted that this is not the easiest recipe. It requires a certain skill, and most importantly time and patience. Nevertheless, believe me, the result is worth it!
In order to make homemade marshmallow, you will need such an ingredient as the invert syrup. If you find it in the store and you will not regret the money to buy it, then you will be great at simplifying the process of preparing the whole dish. If you will not find it, it does not matter, you can prepare this syrup yourself.
In this homemade marshmallow recipe I will give you a complete outline, including instructions for preparing invert syrup.
Ingredients for invert syrup:
Sugar – 350 g;
Soda – a quarter of a tsp;
Citric acid – 2/3 of a tsp;
Water – 150 ml.
Ingredients for souffle marshmallow:
Gelatin (can be both powdered and in plates) – 25 g;
Inverted syrup – 160 g;
Water – 100 ml;
Salt -1 pinch;
Vanillin – 1 tsp;
Sugar powder – for croaking (about ½ cup);
Starch-for croaking (about ½ cup).
Step-by-step recipe of home made marshmallow:
Step 1. Soak 25 g of gelatin in 100 ml of water and leave for swelling;
Step 2. Now let’s deal with the syrup. For this take the sugar and pour 150 ml of hot water, then put on a slow fire until boiling;
Step 3. As soon as the water boils, add citric acid. Firmly cover the pan with a lid and cook on the lowest heat for about 20 minutes. In the process of cooking, do not open the lid (water should not evaporate at the maximum). Then focus on the appearance of the syrup – it should become golden, but at the same time stay liquid, not viscous. If you have achieved this state, then take the pan off fire.
Step 4. Slightly cool the syrup and add soda to it. Immediately the reaction will go-white foam will rise. This is normal, it means that that you are doing everything right. Now leave it for 10-15 minutes;
Step 5. In the meantime, let’s take care of marshmallows. Mix sugar and salt, pour 100 ml of water. Also add 160 ml of invert syrup. This is important, do not put it whole, only 160 ml.
Step 6. Put this mixture on a fire, bring to boiling and cook over low heat for 8 minutes. If you have a thermometer, then fix the temperature of the liquid 100°C for this time.
Step 7. Gelatine should be dissolved in a water bath, cooled a little, then you should blend it with a mixer at a low speed. Blend for 2-3 minutes.
Step 8. Now gently, in a thin trickle, without stopping whipping, pour a warm mixture prepared for marshmallow into the gelatin. The speed of the mixer is gradually increased.
Step 9. In the process, add a small spoonful of vanilla to the bowl. Blend the mixture to a very dense state (you will feel yourself when the mass will resemble the desired homemade marshmallow).
Step 10. The form should be lined with parchment paper and very slightly oiled.
Step 11. Pour the resulting mixture into a mold, cover with something and leave in the fridge for 7-8 hours before solidification.
Step 12. After a while, take out the almost ready dish from the mold and remove the parchment paper (this will be a rather complicated and long process, but be patient).
Step 13. Mix in an equal amount the starch and powdered sugar and sprinkle on the work surface. The resulting layer should be properly rolled in this mixture.
Step 14. Cut the dessert in the manner you want. It can be large or small cubes, all kinds of stars, hearts, etc. Each piece once again separately roll in a starch-sugar mixture.