Homemade Marshmallows

Step-by-step cooking

1. Step 1:

   

   First prepare invert syrup. The number of ingredients is given for one serving of marshmallows, but you can safely increase it four times, since you will cook vanilla clouds many times! The syrup is perfectly stored in a jar or container at room temperature. In a saucepan with a thick bottom, pour sugar, citric acid, add water.

2. Step 2:

   

   Bring to a boil. Cover the saucepan tightly with a lid and cook over low heat for 45 minutes.

3. Step 3:

   

   The syrup should be flowing, but not viscous. Cool a little and add soda dissolved in 1 dessert spoon of water. Foam forms. After 5-10 minutes, the foam will subside and the syrup is ready. It will be almost colorless when hot, but when it cools down, it will become so magically golden!

4. Step 4:

   

   Go directly to marshmallow. Soak the gelatin in 100 g of water. When the gelatin swells, heat it until it completely dissolves (the temperature is not higher than 60C!). The heated gelatin is set aside.

5. Step 5:

   

   In a saucepan, mix sugar, invert syrup, salt and water. Constantly stirring, bring to a boil.

6. Step 6:

   

   Boil over low heat, without stirring, to a temperature of 110C (about 8 minutes). Prepare in advance a pastry bag with a 10-12 mm round nozzle and baking paper or silicone mats greased with vegetable oil for marshmallow strips, which we will then cut into beautiful small pieces.

8. Step 7:

   

   At a low speed of the mixer, we begin to beat the dissolved gelatin. Without stopping whipping, slowly pour the hot syrup over the wall of the bowl, so that the syrup does not fall on the whisk.

9. Step 8:

   

   Gradually increase the speed to the maximum. When the mass begins to increase in volume, add vanilla essence. Beat for another 15 minutes, until the mass becomes lush and very dense.

10. Step 9:

    

    Immediately transfer the mass into a pastry bag and squeeze strips on paper along the entire length of the paper and leave to harden for several hours.

11. Step 10:

    

    After at least 3 hours, remove the strips from the paper and roll them in a mixture of powdered sugar and starch.

12. Step 11:

    

    Then cut into 1.5 cm pieces with scissors and roll again in a mixture of powdered sugar and starch. It is better to cut directly into a bowl with sprinkles so that they do not stick together. Store in a closed container at room temperature.