Homemade marshmallows with gelatin
Votes: 1
Time: 8 hours 55 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 210, total fat 1 G., saturated fats 0 G., proteins 2 G., carbohydrates 52 G., fiber 0 G., cholesterol 0 mg, sodium 46 mg, sugar 52 G.
Calories 210, total fat 1 G., saturated fats 0 G., proteins 2 G., carbohydrates 52 G., fiber 0 G., cholesterol 0 mg, sodium 46 mg, sugar 52 G.
If you thought marshmallows were too complicated to make and easier to buy at the store, this recipe will change your mind! Plus, you won't find fluffy pink marshmallows with a crisp, contrasting crust of crushed peppermint candies anywhere else. Your loved ones will be impressed with this treat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup powdered sugar + extra for sprinkling the container
- 3 sachets of 7 g gelatin powder
- 1.5 cups granulated sugar
- 1 cup corn syrup or light honey
- 1/8 tsp fine salt
- 1/4 tsp peppermint extract
- 3-4 drops neon pink gel food coloring
- 1/2 cup crushed red and white mint candies or mini candy canes
- Cooking spray
- Special equipment: caramel thermometer
We recommend
Recipes with similar ingredients: corn syrup, gelatin, marshmallow, mint extract, lollipop sticks
Cooking the dish according to the recipe:
- Line a 22x32 cm baking pan with parchment paper, leaving an overhang on both sides. Dust the parchment paper and the pan with powdered sugar.
- Place 0.5 cups of cool water in the bowl of a stand mixer fitted with a whisk attachment and add the gelatin.
- In a medium saucepan, combine granulated sugar, corn syrup, salt, and 1/2 cup water. Place over medium-high heat and cook, swirling occasionally, until the syrup reaches 230°F (115°C) on a candy thermometer, 12–15 minutes.
- With the mixer running at medium-low speed, very slowly pour the hot syrup into the gelatin mixture. Continue beating until foamy, about 1 minute, then increase the speed to high and beat until stiff peaks form and the bottom of the bowl feels slightly warm to the touch, 10–15 minutes.
- Add peppermint extract and pink food coloring and stir again until smooth. Pour the mixture into the prepared pan and smooth the surface with a spatula sprayed with cooking spray. Sprinkle with crushed candy canes. Let sit overnight, uncovered.
- Remove the marshmallows from the pan by pulling the parchment tabs and place them on a cutting board. Using a sharp, heavy knife sprayed with cooking spray, trim the edges. Cut the marshmallows into 12 pieces, spraying the knife after each cut if necessary.
- To store, dust the bottom of the container with powdered sugar. Remove the marshmallows from the parchment, transfer them to the container, seal tightly, and store at room temperature for up to a week.
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