The weather is chilly, so it’s perfect to warm up with a cup of warm milk tea or chocolate. If you sprinkle some cute marshmallows on top, it will really warm your body and heart. It’s not as difficult as you think to DIY marshmallows by hand. Some versions of the recipe require the use of corn syrup or a thermometer for cooking sugar. For those who don’t usually do these hand-baking, it takes a lot of work to get these. Professional equipment is a bit inconvenient, but the recipe I want to introduce to you today only requires sugar, water and gelatin. Use an electric mixer to stir and expand, and you can turn it into fluffy marshmallows. However, it greatly reduces the cost of entry. The threshold!
Handmade marshmallows
Preparation time: 15 minutes
Heating time: 2 minutes
Equipment:
1. A baking pan of approximately 9 inches x 3 inches (approximately 23 cm x 8 cm)
2. Large frying pan
3. Electric mixer
4. Large mixing bowl
Materials:
1. 250ml of water
2. 20 grams of unflavored gelatin
3. One teaspoon of pure vanilla extract
4. 400 grams of sugar
5. Mix half a cup of powdered sugar and half a cup of cornstarch, and apply them to the surface of the marshmallow
How to do it:
1. Pour half a cup of water (about 125 ml) into a bowl, add gelatin, and stir for about five minutes until the gelatin softens
2. In a large deep pan, pour sugar and half a cup of water (about 125 ml), heat over medium heat and stir until the sugar melts and the sugar water boils, then turn off the heat
3. Add the gelatin in the bowl to the sugar water, stir evenly, and bring to a boil again
4. After turning off the heat, add the vanilla essence, mix evenly, put it into a large mixing bowl and let it cool (about an hour, it will look like a mixture of egg whites)
5. Mix with an electric mixer on high speed for 10 minutes
6. Pour the mixture into the buttered baking pan and spread evenly with a spatula
7. Sprinkle some powdered sugar and corn flour and let it sit (about four hours or overnight)
8. Cut into pieces with a knife, orUse a cookie cutter to cut into different shapes. You can first apply a mixture of powdered sugar and cornstarch on the knife and cookie cutter to avoid sticking
9. Throw the marshmallow into the mixture of powdered sugar and cornstarch and roll it a few times to avoid sticking
10. The finished marshmallows can be stored in an airtight container for about a week
Notes
1. For lemon-flavored marshmallows, change step 2 to a quarter cup of fresh lemon juice and a quarter of water.
2. For chocolate-flavored marshmallows, soak the marshmallows in melted chocolate, let them sit until they cool and dry, and finally put them in an airtight container
3. People who don’t like to use cornstarch can also just use powdered sugar!
