Home Made Marshmallows
Ingredients
Directions
Make the marshmallow
Dissolve the gelatin in cold water.
Boil sugar and boiling water together until it threads.
Pour the syrup over the dissolved gelatin in a platter.
Beat the mixture for 40 minutes.
Cut and coat
Once cold, cut into pieces.
Roll the pieces in powdered sugar.
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
- Quick gelatine
- Forms the elastic network that holds the beaten foam together and lets it set.
- Granulated sugar
- Sweetens, and when boiled to a syrup it adds body that keeps the foam firm.
The step that matters
Boil the sugar until it threads. The syrup must reach the thread stage so it is hot and concentrated enough to set firmly with the gelatin. Syrup that is under-boiled leaves the marshmallows soft and sticky.
“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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