How To Make Marshmallows

Types of Gelatin for Marshmallows

The main types of gelatin that can be used for making marshmallows are:

Traditional Animal Gelatin:

Unflavored powdered gelatin: The most common and versatile, dissolves easily and provides a perfectly fluffy texture. Ideal for beginners due to its ease of use.
Sheet gelatin: Offers a more refined and professional texture, perfect for gourmet marshmallows. Hydrates more evenly than the powdered version.

Vegetarian/Vegan Alternatives:

Agar-agar: Extracted from Japanese red algae, adds no color or flavor.
Carrageenan (Irish moss): Provides a smoother texture and melts in your mouth.
Commercial vegan gelatin blends: Products specifically formulated to replace animal gelatin.

Important Considerations:

Traditional gelatin needs to be hydrated in cold water before use.
Agar-agar needs to reach 90°C to activate its gelling power.

The proportions vary depending on the type of gelatin:

Powdered gelatin: 20g per recipe
Sheet gelatin: 12 sheets
For vegetable alternatives: follow manufacturer's instructions

The choice of gelatin will directly affect the final texture of your marshmallows. Experiment with different options until you find the one that best suits your needs and preferences.

Ingredients for Making Marshmallows

To create delicious homemade marshmallows, you'll need these basic but essential ingredients:

Sugar (400g): Provides sweetness and structure to the preparation.
Unflavored powdered gelatin (20g): Adds structure and fluffiness to the marshmallows.
Corn syrup (120ml): Prevents crystallization and adds smoothness to the texture.
Cold water (60ml): Hydrates the gelatin and activates its gelling power.
Egg white (1 unit): Adds air and stability to the final mixture.
Vanilla extract (1 teaspoon): Adds characteristic flavor.
Salt (1 pinch): Enhances the sweet taste of marshmallows.
Powdered sugar (100g): Prevents marshmallows from sticking together.
Cornstarch (50g): Mixed with powdered sugar to prevent sticking.
Unsalted butter (for greasing): Helps easily unmold the marshmallows.

The quality and freshness of these ingredients will determine the final result of your homemade marshmallows. It's important to measure them precisely to achieve the perfect texture.

How to Make Delicious Marshmallows

Get ready to create fluffy homemade marshmallows with this step-by-step recipe that will guarantee professional results.

Initial Preparation:

Prepare a 20x20 cm square pan by greasing it with butter or cooking spray and cover with aluminum foil for easier unmolding later.
Mix 50g of powdered sugar with 50g of cornstarch and set aside this mixture for use after resting.

Step 1: Gelatin Hydration

Pour 20g of powdered gelatin into a bowl with 125g of cold water and let it rest for 5 minutes until the gelatin completely absorbs the liquid and forms a soft gel-like texture.
Meanwhile, prepare the remaining ingredients and tools to have everything ready when the gelatin is hydrated.

Step 2: Syrup Preparation

In a saucepan over high heat, combine 125g water, 400g white sugar, and 120ml corn syrup, avoiding touching the sides when pouring ingredients.
Bring to a boil without stirring and let it boil for exactly 7 minutes or until it reaches 115°C on a candy thermometer.
Add a pinch of salt when the syrup reaches 100°C to enhance flavors.

Step 3: Incorporating the Gelatin

Gently break up the hydrated gelatin with a spatula and slowly add the hot syrup while beating at low speed.
Continue beating until the gelatin completely dissolves and the mixture is homogeneous.
Incorporate a stiff-peaked egg white to add more fluffiness.

Step 4: Whipping

Gradually increase the mixer speed to high and beat for 10-15 minutes.
When the bowl is barely warm to the touch and the mixture has a consistency similar to firm meringue, add a teaspoon of vanilla extract.

Step 5: Molding and Resting

Quickly pour the mixture into the prepared pan and smooth the surface with a greased spatula.
Generously dust with the powdered sugar and cornstarch mixture, cover with plastic wrap, and let rest overnight.

Step 6: Cutting and Finishing

The next day, unmold onto a surface dusted with the powdered sugar and cornstarch mixture.
Cut into desired-sized cubes using a greased knife or cookie cutters, coating each piece in the sugar mixture.

With these detailed steps, you'll have perfect homemade marshmallows to enjoy on their own or in your favorite recipes.

Tips for Perfect and Fluffy Texture

To achieve perfectly fluffy marshmallows, keep these fundamental tips in mind:

Syrup Temperature:

Use a calibrated candy thermometer to reach exactly 115°C (240°F).
An incorrect temperature, even by a few degrees, will affect the final texture.

Whipping Time:

Beat the mixture for 10-15 minutes at high speed.
You'll know it's ready when the mixture is thick, glossy, and forms stiff peaks.
Insufficient beating will result in wet or dense marshmallows.

Gelatin Hydration:

Let the gelatin rest in cold water for a full 5 minutes.
Ensure it hydrates evenly to avoid lumps.

Moisture Control:

Avoid making marshmallows on humid or rainy days.
If you live in a humid area, reduce the recipe's water by 1-2 tablespoons.

Utensils and Preparation:

Grease all utensils with coconut oil or butter before using.
Measure all ingredients precisely before starting.

The perfect texture will depend on following these technical details with precision and patience. The result should be light, fluffy, and with the right firmness.

How to Color Marshmallows Naturally

To give your marshmallows a natural touch of color, you can use these plant-based colorants:

Red and Pink Colorants:

Beetroot powder: Provides shades from soft pink to deep red.
Natural carmine (E-120): Offers a range of vibrant and stable reds.

Yellow and Orange Tones:

Turmeric (E-100): Provides a bright golden yellow.
Annatto: Offers shades from yellow to deep orange.
Beta-carotene: Creates natural orange colors.

Natural Greens:

Chlorophyll (E-140): Produces different shades of green.
Matcha powder: Offers an intense green and adds subtle flavor.
Spinach powder: Gives softer green tones.

Important Considerations:

Add natural colorants when the mixture is lukewarm.
Incorporate the colorant gradually until desired shade is achieved.
Colors may vary slightly during the drying process.

Application Tips:

Dissolve the colorant in a minimal amount of water before incorporating.
Mix uniformly to avoid color streaks.
For more intense shades, use the colorant powder directly.

The advantage of using natural colorants is that they not only add color but also provide additional nutritional properties to your homemade marshmallows.

Marshmallow Decoration and Presentation

Basic Decoration Techniques:

Chocolate coating: Dip half of the marshmallow in melted chocolate and decorate with sprinkles or nuts.
Color bath: Create layers of different shades in the same marshmallow for a striking visual effect.
Creative shapes: Use small greased cutters to create shapes like stars or hearts.

Event Presentation:

Decorative skewers: Alternate marshmallows of different colors on bamboo sticks.
Marshmallow tower: Carefully stack marshmallows in descending levels.
Gift boxes: Place marshmallows in transparent boxes with decorative ribbons.

Special Finishes:

Sparkly dusting: Mix powdered sugar with edible glitter for a festive touch.
Decorative drizzle: Decorate with fine lines of melted white or dark chocolate.
Crunchy coating: Coat in toasted shredded coconut or chopped nuts.

Serving Ideas:

Hot chocolate station: Present marshmallows alongside hot chocolate.
Tasting plate: Combine different flavors and decorations on an elegant plate.
Centerpiece: Create colorful arrangements using marshmallows of different sizes.

The proper presentation will enhance not only the visual aspect but also the experience of tasting these homemade treats.

Tips for Perfectly Toasting Homemade Marshmallows

Prior Preparation:

Let marshmallows rest for at least 24 hours before toasting.
Cut marshmallows into uniform 4x4 cm pieces for even toasting.

Toasting Technique:

Keep the marshmallow 10-15 cm away from the heat source.
Rotate constantly to achieve uniform browning.
The ideal toasting time is 2-3 minutes per marshmallow.

Recommended Heat Sources:

Charcoal embers: Provides the best smoky flavor.
Gas flame: Offers precise toasting control.
Oven broiler: Ideal for toasting multiple pieces at once.

Signs of Perfect Toasting:

Uniform golden color across the surface.
Slightly crispy exterior.
Completely melted and creamy interior.

Mistakes to Avoid:

Don't place too close to the heat source.
Avoid letting them catch fire.
Don't remove them before the interior melts.

The secret lies in patience and constant movement to achieve that perfect balance between a crispy exterior and creamy interior.

How to Properly Store Marshmallows

To keep your homemade marshmallows fresh and fluffy for longer, follow these proven storage tips:

Airtight container: Use a container with an airtight seal to protect marshmallows from ambient moisture. Make sure the container is completely clean and dry before using it.
Layer separation: Place wax paper or parchment paper between layers of marshmallows to prevent them from sticking together. This will make it easier to remove them individually when needed.
Room temperature: Keep marshmallows in a cool, dry place, away from direct sunlight and heat sources. The ideal temperature is between 18-22°C.
Avoid refrigeration: Never store marshmallows in the refrigerator or freezer, as moisture will alter their texture and make them sticky.
Protective dusting: Before storing, make sure they are well coated with the powdered sugar and cornstarch mixture to create a protective barrier.
Moisture control: If you live in a humid climate, add a silica gel packet (desiccant) in the container to absorb excess moisture.

Following these storage guidelines, your homemade marshmallows will stay fresh and delicious for up to 2-3 weeks.

Frequently Asked Questions (FAQs)

Q: How long do homemade marshmallows last?

A: Homemade marshmallows stay fresh for up to 2-3 weeks when properly stored in an airtight container at room temperature.

Q: Why did my marshmallows turn out sticky?

A: Marshmallows can become sticky due to excess moisture or not reaching the correct syrup temperature (240°F/115°C). It's important to avoid making marshmallows on humid days and use a calibrated candy thermometer.

Q: Can I make marshmallows without gelatin?

A: Yes, you can make vegan marshmallows using alternatives like agar-agar or carrageenan, although the texture will be slightly different from the traditional version.

Q: Why is corn syrup important in the recipe?

A: Corn syrup is essential because it prevents sugar crystallization during the process, which helps achieve a smooth and uniform texture in the final marshmallow.