Marshmallow
Marshmallow is a confection made with sugar, water, and gelatin beaten until a soft/gelatinous consistency is obtained. It is used as a filling and topping for cakes, or shaped into squares/cylinders and coated with cornstarch and/or powdered sugar.
- 9 sheets of unflavored gelatin
- 1/2 cup glucose syrup (or Karo syrup) ((or invert sugar))
- 3/4 cup white sugar
- 1/2 cup of filtered water at room temperature
- 2 teaspoons of vanilla extract or flavoring
- 2 cups of cornstarch
- 2 cups of powdered/fine sugar
- Vegetable oil for greasing (canola, corn, sunflower, etc.)
- Line the mold with plastic wrap and apply a thin layer of vegetable oil.
- Mix the cornstarch and powdered sugar; we will use this mixture at the end of the recipe.
- Hydrate the gelatin: Place the gelatin sheets in cold water and keep them submerged for 10 to 15 minutes. Set aside.
- Make the sugar syrup: place the sugar, glucose syrup, and water in a saucepan. Heat until it reaches a temperature of 112 to 115 degrees Celsius. It is important to control the temperature precisely.
- Beat the ingredients: place the gelatin in the mixer and gradually add the syrup. Initially, turn the mixer on at low speed until all the ingredients are incorporated.
- Increase the speed: set the mixer to high speed and beat for about 10 minutes.
- Add the vanilla: when the marshmallow is almost firm (dripping slowly from the mixer paddle), add the vanilla.
- Beat again: beat for about 2-3 minutes on high speed until the marshmallow is firm and well aerated.
- Transfer to the mold: Quickly transfer to the mold using a silicone spatula greased with vegetable oil. Smooth the marshmallow with the spatula.
- Sprinkle: Sprinkle the mixture of powdered sugar and cornstarch over the marshmallow.
- Let it harden: leave the marshmallow at room temperature for 1 to 2 days to harden.
- Cut into cubes: unmold and, using a sharp knife greased with vegetable oil, cut the marshmallow into small cubes.
- Sprinkle: Sprinkle the marshmallow with the remaining mixture of powdered sugar and cornstarch.
Corn syrup / glucose syrup
Corn syrup is typically added to marshmallow recipes in proportions of up to 60% of the total sugar. Corn syrup is rich in invert sugars. Invert sugar has the ability to prevent crystallization and produce a soft marshmallow. It is also an effective humectant, allowing it to retain water and prevent the marshmallow from drying out. For some candies, this is not a good characteristic, but for marshmallows, it is an advantage, as it is a candy with a high moisture content.
Corn syrup can be substituted with inverted sugar in the same proportion. Learn how to prepare it with our inverted sugar recipe.
Marshmallow recipe
Our marshmallow recipe is based on American marshmallows, made with corn syrup and without egg whites. The advantage of American marshmallows is that they don't spoil easily and yield better results when toasted over a stovetop flame or fireplace.
If you don't have corn syrup (or Karo syrup), substitute it with inverted sugar.
- Plastic film/cling film
- Stand mixer with whisk attachment
- Large bowl
- Silicone spatula or similar
- Thermometer
- Sharp knife (chef's knife or similar)
