by Akhileshwari Anand Raj
Marshmallows are universally liked, right from little kids to adults. Homemade marshmallows make this fluffy sweet treat to the next level! It is like biting into a cloud of sweetness, and you can flavour and sweeten it as you like. Homemade goodies are always a touch better than store-bought, and this holds especially true for marshmallows. Store-bought or packaged marshmallows become more chewy and tough with time, especially after opening the package. To avoid all this, try making your own at home.
In this difficult time, we hope that you and your loved ones are doing well and are safe. This is a time to stay indoors and to do what you like. Experimenting with recipes can be one way to keep yourself busy and to learn something new. Here is the recipe, which makes marshmallows that cover one 8 inch baking tray:
- Gelatin - 20 gm (you can use agar agar for a vegetarian version. The quantity to be used will be 20 gm for agar agar as well.)
- Cold water - 1 cup
- Sugar - 2 cups
- Light corn syrup - 1 cup
- Water - 1 cup
- Vanilla - 2 tbsp
- Icing sugar - 1 cup
- Cornstarch - 1 cup
- Combine the icing sugar and cornstarch in a bowl. Take an 8-inch baking tray and grease with butter or oil.
- Use half of this mixture to cover the 8-inch baking tray after it is greased. Set this aside.
- Take the gelatin/agar agar and add it to the cup of cold water. Keep this aside.
- Take a deep saucepan which can be used for cooking over a flame on a stovetop. Grease this with butter or oil of your choice. This is to ensure that the contents of the saucepan do not get stuck to the pan while cooking.
- Use this saucepan - add the sugar (not the icing sugar), corn syrup and water in it. Ensure that you cook it only on low heat. Cook it until you see the sugar dissolve in the mixture. Once the sugar has dissolved, cover the saucepan and leave it on low until the mixture comes to a boil.
- Once it comes to a boil, uncover the saucepan. Continue to cook on low heat but do not stir under any circumstance. Let it cook till it reaches a hard ball consistency. This means that when a little bit of this mixture is dropped in cold water, it will firm up. This should be your test to stop cooking the mixture.
- After this, remove the saucepan from the stove. Add the gelatin mixture to this slowly. Keep beating the mixture with a handheld beater (this is easier as you can use it in the saucepan). Continue to beat until the mixture becomes fluffy and light.
- Once this consistency has been achieved, add vanilla to the mixture.
- Pour this mixture into the prepared 8-inch tray. Refrigerate it overnight.
- Before you remove the tray from the refrigerator, prepare a cutting board or plate dusted with the remaining icing sugar and cornflour mixture.
- Now flip the tray over onto the dusted cutting board or plate. Once removed, cut it as you would like.
- Allow this to dry outside on the counter for at least 3 hours. Once this is done, store in an airtight box. You do not have to refrigerate it.
Share your creations!
So here you go! This recipe may seem a little challenging due to the use of corn syrup. The low heat cooking is also one that takes a bit of patience. However, it is definitely not a recipe that is hard to make because of the techniques used. You can use flavours and colours to spruce up your marshmallows, such as Fab Flavours which have a variety of flavours you can use. I hope you try this recipe at home. Tag us on Facebook and Instagram and use #homebakers_co_in to share your creation, and we will share your creations on our social media handles!
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Stay safe and keep baking!