Marshmallows

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Preparation info

  • Difficulty

    Medium

  • Yield:

    234 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Granulated gelatin 40 g 1.5 oz 2%
Water, cold 230 g 8 oz 13%
Sugar 680 g 24 oz 40%
Glucose syrup 340 g 12 oz 20%
Water 170 g 6 oz 10%
Honey 110 g 4 oz 7%
Invert sugar 110 g 4 oz 7%
Vanilla extract 20 g 1 oz 1%
Batch Size 1700 g 60.5 oz 100%
Mixture of 1 part confectioners’ sugar and 1 part cornstarch, sifted, for dusting as needed

Method

  1. Hydrate the gelatin by stirring it into the cold water.
  2. Combine the sugar, glucose syrup, water, honey, and invert sugar in a saucepan and cook to 122°C/252°F.
  3. Pour the cooked sugar mixture into the bowl of a 12-qt planetary mixer with a whip attachment, but do not begin whipping. Allow the mixture to cool to 100°C/212°F.
  4. While the sugar mixture cools, melt the hydrated gelatin over a water bath.
  5. Mix the melted gelatin into the cooled sugar mixture. Whip on high speed for 8 minutes, or until well aerated. Add the vanilla extract.
  6. Spread into a half-sheet pan lined with well-oiled parchment paper.
  7. Place a piece of oiled parchment paper on top of the marshmallow. Flatten the top by hand until smooth. Alternatively, the marshmallow may be slabbed to 1-cm/½-in thickness for dipping in chocolate. Allow to set overnight.
  8. Dust with the confectioners’ sugar–cornstarch blend. Cut into squares, using the 22.5-mm strings on a guitar. Dust the pieces again and sift vigorously in tamis to remove excess starch.

Anise Marshmallows

Add 10 g/0.5 oz of ground anise while cooking the sugar. Add 30 g/1 oz of anise-flavored liqueur such as Pernod after fully whipping.

Chocolate Marshmallows

Mix 90 g/3 oz of sifted cocoa powder into the marshmallow after fully whipping. Add 1 part cocoa powder to 3 parts confectioners’ sugar–cornstarch blend for dusting.

Cinnamon Marshmallows

Add 10 g/0.5 oz of ground cinnamon to the sugar while cooking.

Coffee Marshmallows

Add 50 g/2 oz of coffee extract at the end of whipping.

Passion Fruit Marshmallows

Add 70 g/3 oz of passion fruit purée, reduced by half, after fully whipping.

Various Flavored Marshmallows

Various manufactured flavors may be added at the end of whipping, either with or without accompanying colors.