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Making marshmallows at home is a fun and simple project that yields a product far superior to its store-bought counterparts. These marshmallows are light, springy, and free from artificial additives, with a pure vanilla flavor. They toast and melt beautifully, making them perfect for s'mores, hot chocolate, or simply enjoying as a sweet treat.
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Line and grease a 13x9 inch pan; bloom gelatin in a stand mixer bowl with cold water. → In a saucepan, cook sugar, corn syrup, water, and salt to 240°F. → Slowly pour hot syrup into the gelatin with the mixer on low, then whip on high for 10-12 minutes until thick, glossy, and barely warm. Add vanilla at the end. → Quickly spread mixture into the prepared pan, dust with a cornstarch-powdered sugar mix, and let set overnight. → The next day, cut the marshmallow slab into cubes using a greased knife, and toss in the remaining dusting mixture to fully coat.
Line and grease a 13x9 inch pan; bloom gelatin in a stand mixer bowl with cold water. → In a saucepan, cook sugar, corn syrup, water, and salt to 240°F. → Slowly pour hot syrup into the gelatin with the mixer on low, then whip on high for 10-12 minutes until thick, glossy, and barely warm. Add vanilla at the end. → Quickly spread mixture into the prepared pan, dust with a cornstarch-powdered sugar mix, and let set overnight. → The next day, cut the marshmallow slab into cubes using a greased knife, and toss in the remaining dusting mixture to fully coat.
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Work quickly when transferring the marshmallow mixture to the pan. It becomes sticky and difficult to handle as it cools.
Keeping your spatula and knife lightly greased with vegetable oil spray is essential to prevent sticking.
Whipping the mixture until the outside of the bowl is just barely warm (not completely cool) is key to achieving a firm, springy final texture.
These marshmallows can be stored in an airtight container at room temperature for up to two weeks.
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