Oh my, that is one of my most favorite recipes — who doesn't love these spongy, almost weightless little cubes of sweetness?! With my super simple recipe you will (quite literally) whip up some of them in no time!
Ingredients for 16 portions
- Gelatin: 20g
- White sugar: 1.5 cups (355g)
- Water: 1 cup (237g)
- Vanilla extract: 2 teaspoons (10g)
- Starch: ½ cups (118g)
- Powdered sugar: ½ cups (118g)
Step #1: Utensils
- 2-3l pot
- candy (sugar) thermometer
- heat resistant spatula
- small square cake tin
- wrapping foil
- small brush or an oil spray bottle
Before you start cooking, cover the square cake tin with a layer of wrapping foil, and cover/spray it with vegetable oil.
Step #2: Bloom the gelatine
Bloom the gelatin, i.e. soften it for cooking:
- powdered gelatin: place it in one cup of water, and let it soak the water for about 5 minutes,
- sheet gelatin: place it in a bowl with enough water to cover it, and after 5 minutes squeeze the excess of water.
Using a microwave, heat the gelatine for about 30 seconds, and mix. It should be completely dissolved, but not boiling. If it's not yet fully dissolved, repeat for 15 seconds.
Make sure that the gelatin is completely dissolved before adding it to the rest of ingredients, but wait with blooming until the sugar syrup from the next step is almost ready to prevent setting.
Step #3: Prepare the sugar syrup
Place sugar thermometer in a small pot, then add 1.5 cups of sugar, pour half a cup of water over it, and set on a maximum heat.
Warm without stirring until the temperature reaches 112-115°C (soft ball stage), you can gently shake the pot to distribute the sugar evenly.
Step #4: Whip up the marshmallow
Just before the sirup reaches 112-115°C, place the melted gelatin in the mixer bowl and start mixing on a slow speed to foam it up.
Then, slowly and steadily, pour in the hot sugar and right after that raise the speed of the mixer to medium-high speed.
Beat for about 1 minute, add the vanilla extract, then continue beating for another 3-4 minutes, or until you see that the mixture starts forming small threads between the mixer blades and side of the bowl, and it puts some strain on the mixer.
Step #5: Form the marshmallows
Quickly pour the mixture into the previously prepare form laid with oiled wrapping foil, and sprinkle it on the top with starch-and-powdered-sugar mix and leave it on the counter to set overnight or for at least 4-6 hours.
After that time, flip the form's content onto a dusted counter (with the sugar-starch mix), remove the foil, sprinkle it with the mix and slice into large pieces. Dust each piece in a bowl with the sugar-starch mix, and set aside — eat them in 2-3 days, because after that time they will start to crystallize like a candy, or store in an air-tight container! :-) (they will be still very delicious)
Oil on the wrapping foil will prevent marshmallow from sticking.
Nutritional value of 1 portion (54g of 858g total)
271.84 in 100g
0.07 in 100g
68.17 in 100g
54.5 in 100g
0.01 in 100g
Saturated fat (g)
0 in 100g
0 in 100g
The nutritional information on this site is not intended to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding proper nutrition.