Wednesday, February 29, 2012

Homemade Marshmallow

Ingredients:
* 2 packets of gelatin powder (I used knox Gelatine)
1/2 cup (125ml) + 1/3 cup (80ml) cold water
* 1 cup (200g) granulated sugar
* 1/3 cup (100g) light corn syrup or honey (I used honey)
* 4 large egg whites (1/2 cup, 110g), at room temperature (I used Naturegg Simply Egg Whites Free Run)
* 2 teaspoons vanilla extract 

* 1 drop of red food colouring (I use Wilton Icing Colors Paste in Red-Red #610-906)
* Icing sugar for dusting


Here's how to make it:

1. In a small bowl, sprinkle the gelatin over the 1/2 cup (125ml) of cold water. Stir until the gelatin powder has dissolved.



2. In a small saucepan, combine the granulated sugar and corn syrup/honey with 1/3 cup (80ml) of water. Place over medium-to-high heat (use light-to-medium heat if you are using a gas stove) until it reaches  210ºF (99ºC) or until it starts to bubble around the edge if you don't have a candy thermometer.

3. Beat the egg whites with an electric mixer until fluffy (start at 6 and finish at 10 if using a KitchenAid Artisan Mixer). Add the food colouring into the mixture towards the end.
4. When the syrup reaches about 210ºF (99ºC), add the gelatin mixture in and stir until everything is dissolved (you should not see any lumps).



















5. Slowly pour the hot syrup into the egg whites and let cool. Add in the vanilla extract. The mixer should be lowered to 4 or 6 to incorporate the mixture and mix for 3-5 minutes. 
6. Dust a baking pan or casserole dish with icing sugar.





















7. When the mixture is cooled, pour the mixture into prepared pan or dish.
8. Set aside for 2 to 3 hours depending on how deep the pan or dish is. 
9.  Cut marshmallow into small squares or use a metal cookie cutter to cut marshmallow into desired shape.
PS. It was my first time making it and I was pretty pleased with the result. I combined two recipes together (Epicurean and Style at Home Magazine).

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