Since it's already the time for barbecues and picnics I couldn't resist to try the recipe for homemade marshmallows. It tastes like heaven even though it takes a while to be made. I had two recipes in my hand. One in Slovene (Kulinarika.net) and one in English (seriouseats.com). I chose American recipe since it was more precise. I simplified it a little. You can find photo tutorial on this link: How to Make Marshmallows. Here you have it ;)
- Baking pan/tray
- 4 cups
- 2 Bowls
- Electric mixer
- Chopping board
- Kitchen knife
- Small offset spatula
- ½ cup confectioners sugar
- 1 teaspoon butter
- 1 cup water, divided
- 2 cups granulated sugar
- Two ¼-ounce packets of unflavored powdered gelatin (about 5 teaspoons)
- 1 tablespoon vanilla extract (or other flavouring)
- 3 large egg whites (at room temperature)
- pinch of salt
|Stage 1 & 2 of the Method|
1.) Butter up baking pan and sprinkle it with confectioners sugar.
2.) Pour ½ cup of water into the bowl and add powdered gelatin. Let it stand. Or you can use powdered gelatin that doesn't need to stand and be heated. Pour the rest of the water into the kitchenware with 2 cups of granulated sugar. Heat it on medium temperature. Stir it until sugar is dissolved and then leave it undisturbed. When it's dissolved and syrup begins to boil, leave it alone until temperature on a candy thermometer reaches 240°F, about 5 minutes.
3.) Carefully pour the hot syrup into the bowl, gently stirring until gelatin is fully dissolved in the syrup. Gradually increasing the speed to high, beat the mixture until almost tripled in volume and thick, shiny, soft peaks have formed, about 10 minutes. Add vanilla extract or other flavour. While syrup/gelatin mixture is beating, pour egg whites and pinch of salt in a deep bowl. With an electric hand mixer, whisk eggs until they begin to foam. Gradually increase speed to high and beat until shiny and firm peaks form, about 3 minutes. If you're like me and you don't have the automatic electric mixer beat egg whites before you beat syrup/gelatin mix.
4.) Add egg whites into syrup/gelatin mixture beating on medium-low speed, stopping to scrape the bottom and sides of the bowl. When mixture is fully blended, after 2-3 minutes, spread into prepared pan. Sift confectioners sugar over the top surface of the marshmallow. Allow to set overnight. If the air is very dry, cover partly with a plastic foil.
5.) Run a small offset spatula around edges of pan and turn marshmallow out onto a surface that has been dusted with confectioners sugar. Use sharp kitchen knife to cut the marshmallow into pieces. Cut into cubes by pressing down, not sawing back and forth – it will bounce back. Dip cut marshmallows into confectioners sugar to coat evenly, shaking off excess powder. Store up to a week in a closed container.