Culinary Institute of America

Marshmallows

Preparation info
  • Makes

    1 sheet

    pan
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Gelatin, granulated 1¼

Method

  1. Line a half sheet pan with parchment paper.
  2. Bloom the gelatin in 8 oz/230 g of the cold water.
  3. Combine the granulated sugar, glucose syrup, honey, and the remaining 8 oz/230 g water in a heavy-bottomed saucepan and stir to ensure all the sugar is moistened. Bring to a boil over high heat, stirring to dissolve the sugar. When the syrup reaches a boil,