Quick Made Marshmallows
Ingredients
Directions
Prepare the gelatin and syrup
Dissolve the gelatin in hot water and set aside.
Cook the sugar and glucose with enough water to dissolve until it reaches 240°F (115°C).
Whip and set
Remove from heat and add the gelatin mixture, beating slowly with a large wire whisk until stiff.
Add flavoring and beat until well combined.
Place the mixture over a double boiler to thin it down, then pour it 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, set structure that holds the marshmallow's airy foam together.
- Sugar
- Provides sweetness and, when cooked, the body that sets the marshmallow once cooled.
- Glucose
- Inhibits sugar crystallisation, keeping the texture smooth and soft rather than grainy.
The step that matters
Cooking the sugar and glucose to 240°F (115°C). Sugar must reach the right concentration to set firmly when cooled. Too little cooking leaves the marshmallow soft and sticky, while overcooking makes it hard and brittle.
“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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