Title: The Ultimate Homemade Marshmallows Recipe: Light, Fluffy, and Irresistibly Sweet (Page 3 ) | March 22, 2025
Annonce:
Step 3: Combine the Gelatin and Sugar Syrup
- Once the sugar syrup has reached 240°F, remove the saucepan from the heat.
- Add the bloomed gelatin mixture to the syrup, stirring gently until the gelatin has completely dissolved and the mixture is smooth.
Step 4: Whip the Marshmallow Mixture
- Pour the syrup into the bowl of a stand mixer (or use a hand mixer). Let it cool for about 5 minutes.
- Add the vanilla extract to the mixture.
- Using the whisk attachment, start mixing on low speed and gradually increase to medium-high. Whip the mixture for about 10-12 minutes, or until it becomes thick, fluffy, and white. You’ll know it’s ready when it holds stiff peaks.
Step 5: Transfer to the Pan
- While the marshmallow mixture is whipping, prepare your baking pan by lightly greasing it with cooking spray or oil. Then, dust the bottom and sides of the pan with a mixture of powdered sugar and cornstarch (this prevents the marshmallows from sticking).
- Once the marshmallow mixture is whipped to stiff peaks, use a silicone spatula to transfer it into the prepared pan. Smooth the top to make it even.
Step 6: Let It Set
- Dust the top of the marshmallow mixture with more powdered sugar and cornstarch to prevent sticking.
- Cover the pan with a clean kitchen towel and let it sit at room temperature for at least 4 hours, or until the marshmallows are fully set. For best results, leave them overnight.
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