Homemade marshmallows
Description
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Instructions
- 1
Step 1
1. First, prepare the invert syrup. To do this, mix sugar (350 g) with hot water (160 ml), bring to a boil, and add citric acid. Reduce heat to the minimum, cover tightly with a lid, and cook for 15–25 minutes. Remove from heat as soon as the syrup starts turning yellow. Let it cool for 10 minutes, then add baking soda neutralized with water, and allow the foam to subside.
- 2
Step 2
2. Pour 100 ml of cold water over the gelatin and let it soak. Then melt it over a water bath, stirring constantly.
- 3
Step 3
3. Add salt, water, and invert syrup to the remaining sugar. Bring the mixture to a boil and boil for 8 minutes at 100 degrees. Pour the cold gelatin into a bowl and beat it at low speed using a mixer.
- 4
Step 4
4. Gradually pour the syrup into the gelatin, making sure it doesn't get onto the whisk. Increase the mixer speed to maximum. Then add vanilla and continue beating until thickened.
- 5
Step 5
5. After that, using a pastry bag, pipe strips of marshmallow onto a baking sheet lined with parchment paper and dusted with cornstarch. Let the marshmallows dry for 3 hours.
- 6
Step 6
6. Then roll them in powdered sugar and cut into small pieces.