Homemade Marshmallows

Cooking method

1. Step 1:

   

   Start by making the invert syrup. The amounts here are for a single batch of marshmallows, but feel free to quadruple them, since you'll be making these vanilla clouds again and again! The syrup keeps beautifully in a jar or container at room temperature. In a heavy-bottomed saucepan, combine the sugar and citric acid, then add the water.

2. Step 2:

   

   Bring to a boil. Cover the pan tightly and simmer over low heat for 45 minutes.

3. Step 3:

   

   The syrup should pour freely, not run thick and stringy. Let it cool slightly, then stir in the baking soda dissolved in 1 dessertspoon of water. It will foam up. After 5–10 minutes the foam subsides and the syrup is ready. It's nearly colorless while hot, but as it cools it turns a magical golden color!

4. Step 4:

   

   Now move on to the marshmallows themselves. Soak the gelatin in 100 g of water. Once it has bloomed, warm it just until fully dissolved (keep the temperature no higher than 140°F/60°C!). Set the warmed gelatin aside.

5. Step 5:

   

   In a saucepan, combine the sugar, invert syrup, salt, and water. Bring to a boil, stirring constantly.

6. Step 6:

   

   Boil over low heat, without stirring, until it reaches 230°F (110°C), about 8 minutes. Meanwhile, get ready a piping bag with a 10–12 mm round tip, plus parchment paper or silicone mats greased with vegetable oil for the marshmallow strips, which you'll later cut into pretty little pieces.

7. Step 7:

   

   Start whipping the dissolved gelatin on low speed. Without stopping the mixer, slowly pour the hot syrup down the side of the bowl, keeping it off the whisk.

8. Step 8:

   

   Gradually raise the speed to maximum. Once the mixture starts to grow in volume, add the vanilla. Keep whipping for another 15 minutes, until it's fluffy and very stiff.

9. Step 9:

   

   Transfer the mixture to a piping bag right away and pipe long strips down the full length of the paper. Leave them to set for a few hours.

10. Step 10:

    

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

11. Step 11:

    

    Then snip into 1.5 cm pieces with scissors and roll again in the powdered sugar and starch mixture. It's easiest to cut them straight into the bowl of coating so they don't stick together. Store in a sealed container at room temperature.