How to Make Marshmallows

You ready for this one? Marshmallows were used as a remedy for sore throats in ancient Egypt. You don’t often come across a sweet that’s also good for your health! The ones we know today don’t actually contain any marshmallow root, the plant the treat derived from, because the process was a little too intense for mass production. But do we really care? Marshmallows are a childhood delicacy, a campfire essential and a hot cocoa necessity. They’re the perfect combination of sweet and fluffy, making it incredibly possible to eat an entire bag yourself. We’ve done it too.

In this online pastry demo with Chef Susie, we learn to make our own little puffy clouds of heaven with various flavorings and which desserts pair best with them. You’re gonna want to see this one.

3 ½ tsp Gelatin
6 oz Cold water
14 oz Granulated sugar
6 ¾ oz Corn syrup
¼ tsp Salt
1 tbsp Vanilla extract
Confectioners sugar for dusting
Butter for oiling

1. In a quarter sheet pan, tear off a large sheet of aluminum foil and line the pan so there is some edge. Brush well with butter to prevent sticking.
2. In a bowl, sprinkle gelatin over 4 oz of water. Soak for 10 minutes.
3. Combine sugar, corn syrup and 2 oz water in saucepan. Bring to a boil and boil hard until syrup reaches about 250 degrees.
4. Pour boiling syrup into gelatin. With standing or hand mixer, gradually increase speed until you are at high speed. Mix for a minute or so and then add salt. Beat for about 12 minutes and then add vanilla. Continue mixing until vanilla is thoroughly mixed in.
5. Pour into lined pan. After pouring, invert another pan of equal size to cover the top so marshmallows are covered but can dry slightly. Let sit between 3-12 hours.
6. Using a sifter, sprinkle powdered sugar in a thick layer over the top. Put a cutting board over the top and invert. Carefully peel back aluminum foil. Sprinkle generously with powdered sugar and cut into squares.

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