Great news, candy lovers! Elizabeth LaBau has informed me that if you can make Italian Buttercream Icing (and you can, I gave you the recipe!), then you can easily also make homemade marshmallows. This is especially exciting since Valentine’s Day is around the corner and I was looking for something sweet to make for the hubs. 😉
|Tips excerpted from The Sweet Book of Candy Making by Elizabeth LaBau|
Elizabeth has amazing step-by-step instructions for marshmallows in her book The Sweet Book of Candy Making. Since I’m sure you’re as excited as I am about this, I thought I’d share the instructions.
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And you can add flavoring to marshmallows by adding 2 teaspoons of flavoring extract!
Very Vanilla Marshmallows
Excerpted from The Sweet Book of Candy Making
2½ ounces (70 g) or 2 large egg whites, at room temperature
8 ounces or 1 cup (235 ml) cold water, divided
¾ ounce (21 g) or 3 (¼-ounce, or 7-g) envelopes unflavored gelatin
14 ounces or 2 cups (392 g) granulated sugar
5½ ounces or ½ cup (154 g) light corn syrup
¼ teaspoon salt
1 ounce or 2 tablespoons (28 g) vanilla bean paste
4 ounces or 1 cup (112 g) powdered sugar
Line a 9 x 13-inch (23 x 33-cm) baking pan with aluminum foil or plastic wrap, and spray the foil or plastic wrap with nonstick cooking spray.
Place the room temperature egg whites in the bowl of a large stand mixer fitted with a whisk attachment.
Pour ½ cup (118 ml) of the cold water into a small bowl and whisk in the gelatin. Set the bowl aside to let the gelatin “bloom,” or absorb the water. Pour the remaining ½ cup (118 ml) water into a medium heavy-bottomed saucepan, and stir in the granulated sugar, the light corn syrup, and the salt. Place the pan over medium-high heat and continue to stir until the sugar dissolves. Brush down the sides of the pan with a wet pastry brush to remove any stray sugar crystals. Insert a candy thermometer. Cook the sugar syrup, without stirring, until the thermometer reaches 260°F (127°C). This will take 10 to 15 minutes, so while you’re waiting for the sugar to cook, microwave the gelatin bowl for about 20 seconds, until the gelatin liquefies.
When the sugar syrup reaches 245°F (118°C), begin beating the egg whites on medium speed. The egg whites should be well beaten and be able to hold firm peaks at approximately the same time the sugar syrup reaches 260°F (127°C). When the sugar syrup is at 260°F (127°C), remove the pan from the heat and carefully whisk in the liquid gelatin mixture. It will bubble up and steam a bit, so watch your hands during
The hot sugar syrup now needs to be added to the egg whites. If your saucepan does not have a spout, pour the syrup into a large mixing cup or pitcher with a spout, to give you more control over the process. Turn the mixer to low, and with the mixer running, slowly stream the hot sugar syrup into the beaten egg whites. Try to pour the syrup close to the sides of the bowl, so it doesn’t hit the whisk and splatter everywhere.
Once all of the syrup is added to the whites, gradually increase the speed of the mixer until it is running on medium-high speed. Whip the marshmallow until it is very thick, shiny, and opaque, about 8 to 10 minutes, depending on your mixer. When you lift the whisk from the marshmallow, it should slowly stream from the whisk in a thick ribbon. Add the vanilla bean paste and mix the marshmallow for another 20 seconds to distribute the paste.
Pour the marshmallow into the prepared pan and smooth it into an even layer. Let the marshmallow sit and rest, undisturbed, at room temperature until it is completely set, about 8 hours.
When you’re ready to cut the marshmallow, dust your work surface with powdered sugar and sprinkle a layer of powdered sugar on top of the marshmallow. Flip the marshmallow face-down onto the work surface and peel the foil or plastic wrap off the back. Dust a large chef’s knife with powdered sugar and cut the marshmallow into long thin strips, cleaning the knife frequently as it gets sticky. Cut the strips of marshmallow into small squares. Toss the marshmallow squares in powdered sugar to prevent them from sticking together.
Store the marshmallows in an airtight container at room temperature for up to 2 weeks.
How to Make Marshmallows
B. Combine the ingredients for the sugar syrup and cook it to the specified temperature.
C. While the sugar syrup boils, whip the egg whites until firm peaks form.
D. Heat the gelatin until it is liquid, and whisk together the liquid gelatin and the hot sugar syrup.
E. With the mixer running, pour the sugar syrup into the egg whites.
F. Increase the speed to high and beat the marshmallow until it is very thick and shiny and forms a thick ribbon when you lift the beater. Add any coloring or flavoring and mix them in.
G. Scrape the marshmallow into the prepared pan and smooth it into an even layer. Let it set undisturbed overnight.
H. Dust the marshmallow with powdered sugar and cut it into small squares.
I. Dredge the squares in powdered sugar to prevent them from sticking together.Thanks Elizabeth! I can’t wait to try this out.
Create your own delicious, gorgeous, and professional-quality candies with The Sweet Book of Candy Making. Whether you’re a beginner or a seasoned candy maker, you will find mouthwatering recipes and expert tips to inspire you—and satisfy your sweet tooth.
Inside, you’ll find:
—Candy-making essentials: all you need to know about equipment, ingredients, and techniques, including step-by-step lessons on pulling taffy, rolling truffles, filling peanut butter cups, and more
—More than 50 recipes for sugar candies, fondant, caramels, toffee, fudge, truffles, chocolates, marshmallows, and fruit and nut candies
—Troubleshooting tips for each type of candy
—How to perfect the classics you love, from English Toffee to Chocolate Fudge to Peanut Brittle
—Try your hand at something new: Pistachio Marzipan Squares, Passion Fruit Marshmallows, Mango-Macadamia Nut Caramels, Lemon Meringue Lollipops, and more
—Decorating techniques to show off your tasty results
Get started in your kitchen with The Sweet Book of Candy Making!