Marshmallows – An all-time favourite sweet treats among not only the young children, but also the adults.
One day, after watching the film ‘Cloudy with a chance of meatballs’, my little one asked if I could make some puffy, cloudy and yummy marshmallows.
Wonderful idea – Cloudy marshmallows.
The Marshmallows (modified from CHOW Vanilla Marshmallows Recipe)
4 1/2 teaspoons unflavored powdered gelatin
1/2 cup cold water
1/2 cup sugar
1/2 cup light corn syrup, divided
1/4 cup water
1/8 teaspoon salt
2 teaspoons pure vanilla extract 1/2 cup Classic Coating, plus more for dusting
The Classic Coating:
- 1-1/2 cups icing sugar
- 1 cup cornstarch or potato starch
Method For the Classic Coating:
- Sift the ingredients together in a large bowl or combine them in a food processor. I tend to make several cups’ worth at a time and store it in an airtight container; it keeps forever.
- Lightly coat an 8-by-8-inch baking pan with butter.
2. Whisk together the gelatin and cold water in a small bowl and let soften for 5 minutes.
3. Stir together the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 115°C. Meanwhile, pour remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment.
4. Microwave gelatin on high until completely melted, about 30 seconds. Pour into the mixer bowl. Set the mixer speed to low and keep it running.
5. When the syrup reaches 115°C, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more and beat in the vanilla;
Note : The finished marshmallow will be opaque white, fluffy, and tripled in volume.
6. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sift coating evenly and generously over top. Let set for at least 6 hours in a cool, dry place.
- Use knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Dip the sticky edges of the marshmallows in more coating, patting off the excess.
*Variation: Increase the vanilla flavor by adding a scraped vanilla bean or a dab of pure vanilla bean paste along with the vanilla extract.
2. You could cut the marshmallows into various shapes that you like….
And yes. I managed to make around 9 puffy clouds using a flattened cookie-cutter….