Quick Made Marshmallows
Ingredients
Directions
Make the gelatin and syrup
Dissolve the gelatin in hot water and set aside.
Cook sugar and glucose with enough water to dissolve until it reaches 240°F (115°C).
Whip and shape
Remove from heat and add the gelatin mixture, beating slowly with a large wire egg beater until stiff.
Add flavoring and beat well.
Set the kettle over another kettle of hot water to thin the mixture.
Pour the mixture into starch in your desired shape.
Let set overnight before using.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- French gelatine
- Forms the elastic gel network that gives marshmallows their structure and chew.
- Sugar
- Provides sweetness and, when cooked to temperature, the firm body of the syrup.
- Glucose
- Inhibits sugar crystallization, keeping the syrup smooth and the marshmallow texture soft.
- Starch
- Coats the shaped mixture so it does not stick and can be handled.
The step that matters
Cooking the sugar and glucose to 240°F (115°C). The syrup must reach the target temperature so that, once beaten, it sets to the right firmness. Undercooked syrup stays runny, while overcooked syrup becomes hard and brittle when cooled.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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