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Homemade vanilla marshmallow
Homemade vanilla marshmallow is a dessert that will pleasantly surprise you with its lack of artificial additives. Instead, you will get a delicate and airy taste that melts in your mouth. Perfect for tea parties and as a gift for loved ones.
This marshmallow sets quickly and you can enjoy it 6-8 hours after preparation. The cooking does not require special efforts, and the result will definitely charm you.
To add a bright aroma and softness, we use a combination of vanilla extract and paste, which enhances taste sensations and adds an unforgettable aroma to each serving.
Variations
- It can be made without gelatin by using agar-agar at a temperature of 110-115°C.
- Instead of corn syrup, use sugar syrup, but the texture may become less airy.
- Marshmallow can be shaped into various figures using a piping bag or by spreading into a mold.
Tenderness and Flavor Secrets
- The exact syrup temperature of 115°C is critical to achieving the perfect consistency of the mass.
- Beating the mass for 10-11 minutes enriches it with air, making the marshmallow exceptionally tender.
- Adding both vanilla extract and vanilla paste provides an intense aroma with visible vanilla specks.
Ingredient Tips
- Use plain gelatin powder without additives or pre-soaked sheet gelatin.
- Corn syrup prevents crystallization and ensures a smooth, uniform texture.
- Kosher salt is used in half the amount compared to regular table salt.
Culinary Nuances
- When cutting, lubricate the knife with vegetable oil so that the marshmallow does not stick to the blade.
- Strictly follow the water proportions, as excess water can lead to stickiness in the finished product.
- The longer the marshmallow rests in the mold before cutting, the better it holds its shape and becomes denser.
Ingredients for the recipe
Ingredients
Shhedryj Dar Refined Sunflower Oil 500ml
to taste
Eko Instant Food Gelatin 15g
14 g
Khutorok White Crystalline Sugar 800g
200 g
Metro Chef Glucose Syrup 0.7l
160 ml
Pripravka Himalayan Pink Salt 200g
0.5 tsp
Carmencita Vanilla Extract 150ml
2 tsp + 1 tsp vanilla paste
Eko Powdered Sugar 150g
60 g
Preparation steps
01
Prepare the mold — Grease the mold with vegetable oil, line with parchment, dust with powdered sugar. Time: 3 min. Indicator: The mold is fully greased and ready.
02
Soak the gelatin — Pour 80 ml of cold water into the bowl of a stand mixer, sprinkle with gelatin powder, do not stir. Time: 2 min. Indicator: Gelatin is starting to bloom.
03
Prepare the syrup — Pour 80 ml of water into a saucepan, add sugar, corn syrup, and salt, stir until dissolved. Time: 3 min. Indicator: All ingredients are dissolved.
04
Heat the syrup — Put the saucepan on medium heat and heat to a temperature of 115°C without stirring. Time: 8 min. Indicator: Syrup has reached precisely 115°C according to thermometer.
05
Mix with gelatin — Turn the mixer on low speed, slowly pour the hot syrup into the bowl with gelatin. Time: 2 min. Indicator: Syrup is fully incorporated into the gelatin.
06
Whisk the mass — Increase the mixer speed to medium and beat for 10-11 minutes until thickened. Time: 11 min. Indicator: Mass is thick, light, and doubled in volume.
07
Tip: The marshmallow is fully ready and can be stored in the refrigerator in an airtight container for up to two weeks. For maximum airiness, serve at room temperature with hot tea or coffee.
Where to order ingredients
Select the required ingredients in one of the stores
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