Marshmallows has been an item in my ‘To-do’ list for a while. I was a little apprehensive to try it out, especially since I didn’t have a candy thermometer. The other day, while chatting with my dear friend S, who is a pastry chef in San Francisco, she gave me atechnique to circumvent the thermometer issue. Wow!! That’s some news!! I just couldn’t wait to try it. The technique is mentioned in the recipe.
Today I tried it out following the recipe from WikiHow. The result was a batch of soft marshmallows. D and his friends really loved it. I overheard one of them saying, “Daryl, your Mom is a great cook. These marshmallows taste even better than the ones you get from the store”. It was compliments galore and I was on Cloud Nine.. 🙂 Will take my own sweet time to get down.. 😉
- 1/2 cup water Cold
- 3 tablespoons Gelatin
- 2/3 cups Corn Syrup
- 2 cups Sugar
- 1/4 cup Water
- 1/4 teaspoon Salt
- 1/4 cup Corn flour
- 1/4 cup sugar Confectioner ' s - (I used powdered )
- Oil your hands and spatula so that the marshmallow mix doesn't stick. Keep all the ingredients ready. Mix the powdered sugar and corn flour and keep aside.
- Take a 13 x 9" pan and line it with plastic wrap or parchment paper. Apply oil, making sure the entire surface is well oiled. Dust the oiled surface with the powdered sugar and cornflour mixture. Tap the excess powder.
- Put the gelatin in a mixing bowl, add 1/2 cup water and let it sit for 10 minutes. Meanwhile, take a saucepan and put the sugar, 1/4 cup water and corn syrup and bring to a boil. Let it boil till it reaches a soft ball stage(117C/244F).
- If you dont have a candy thermometer, keep a glass of cold water next to you. Put a few drops of the syrup in the cold water. If it forms a soft, yielding ball when it hits the cold water, the mixture is in the soft-ball stage. The ball will flatten out as it returns to room temperature.
- Pour the boiling sugar mixture into the gelatin mixture and start mixing it at high speed. While mixing, add 1/4 teaspoon salt and beat for at least 15 minutes.
- When it turns glossy and thick, add the flavourings and colour.
- Spread the mixture evenly in a prepared pan. Sprinkle the sugar-cornflour mix on top and leave it to for about 4 hours or till it sets. Remove the big slab of marshmallow from the pan and place it onto a cutting board well sprinkled with more of the cornstarch mixture. Sprinkle more cornflour mix on the side that is now on top. Cut the marshmallow into squares with kitchen scissors or a pizza wheel. You can also use cookie cutters to cut the marshmallows into shapes. Separate the pieces so they don't stick back together. Toss the pieces with sugar mixture to keep them from sticking to each other on the cut sides.
- Store in a cool dry container. It stays for about two weeks.