To make homemade marshmallows, start by collecting gelatin packs, sugar, corn syrup and salt. Take butter and grease a nine on nine pan and then lightly dust with powdered sugar. You can also line the panel with parchment paper, but be sure to cover the pages as well.
Prep Note: The cooling of marshmallows is very sticky, so whether you lubricate or use parchment paper, make sure that all parts of the pan are covered. Put the pan aside and start making your marshmallows.
Flavoring of marshmallows
The basic marshmallow recipe requires vanilla extract. Using vanilla extract gives you a basic marshmallow flavor. If you want to change things up, it's pretty easy. Replace vanilla for different extracts flavors such as orange, peppermint, rum or lemon. You can also use edible essential oils to taste the amount of marshmallows. If you use essential oils, it is best to stick to the coin family. Use the same measurements when swapping vanilla for other extracts. Add about 1
If you want the color to match the taste, add a few drops of gel food color to the mixture. Remember that you will whip the final marshmallow mixture until it becomes airy and fluffy, and the color becomes significantly paler than it initially appears. If you want a super-saturated color, you need to add a lot of food coloring.
e – Mix Gelatin
Combine half a cup of cold water and three packages of gelatin in a bowl and set aside for five to ten minutes. You have to mix the two ingredients together, but not much.
Step two – Heat sugar
In a pot, combine the rest of the water with sugar, corn syrup and salt. Boil the ingredients and allow to cook for one to two minutes, then lower the heat and simmer with stirring. This mixture will be good to go when the sugar and liquid dissolve and the structure is smooth.
Step Three – Flavor and Beat
Take your vanilla and add it to the mixture. Stir for 30 seconds and mix the heat. Dump the mixture into a mixing bowl and beat until it has doubled in size. When doubled in size, let the mixture rest for one minute and then beat for another three to five minutes. The longer you hit it, the lighter and fluffier the end product becomes.
Step Four – Chill in a Pan
When you are done beating the mixture, pour it into the already greased pan and dust the top with powdered sugar. Let marshmallows set for six to ten hours. When the marshmallows are ready to cut, dust your knife with powdered sugar to prevent it from sticking. If your marshmallows are still stuck, use a dusted plastic knife.
Step Five – Dip
If you are going to dip your marshmallows, dip them now. If not, eat them normally, drop them in cocoa, or use them in a tasty amount of rice Krispy sweets.
Dopping the Marshmallows
When your marshmallows have cooled and set, you can eat them often or dip them. To dip your marshmallows, you need to dip chocolate. If you want to take this sweet treat to a whole new level, you can also add extras like crushed graham cracker, crushed candy cane or something else that goes well with chocolate and marshmallow.
Put a sheet of wax paper on your counter, heat chocolate on your stove or in the microwave and start dipping. If you want to add extra, do it while the chocolate is hot. Set the marshmallows to cool on the wax paper and let them sit until the chocolate is hard again. Then store the finished marshmallows in a plastic container in your refrigerator for up to one and a half weeks.
More Culinary Creations
Now that you've cut your culinary teeth, try some more fun creative cooking creations like cooking sweet treats on your BBQ grill outdoors cooking with the kids or skip the sweet and head straight for tasteful with step by step T Bone steak cooking study .