Marshmallows
Ingredients
Directions
Prepare
Dissolve the gelatine in cold water.
Make the marshmallow
Boil the sugar in hot water until it reaches a gum-like consistency.
Pour the sugar mixture into the dissolved gelatine.
Beat the mixture for about 20 minutes, or until it is very stiff.
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
- Gelatine
- Forms the elastic gel network that holds the whipped foam in shape as it sets.
- Sugar
- Builds the sweet, chewy body and, boiled to a syrup, helps the foam set firm.
The step that matters
Beating the mixture until very stiff. Gelatine and sugar must be whipped long enough to trap air in a stable foam. Stopping early leaves a runny mixture that will not hold its shape when set.
“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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