Ingredients
1 3/4 cups granulated sugar
2/3 cup apple cider
1/2 cup apple cider for the gelatin
7 tsp gelatin (3 Knox packets)
1/2 tsp vanilla extract (optional)
Pinch of cinnamon (optional)
Cornstarch
Vegetable oil
*Thermometer required
Homemade Marshmallow Recipe
Place the sugar and apple cider in a pot. Stir until the sugar is moistened and mixed with the cider.
Heat over medium-high heat until the sugar syrup comes to a boil. Do not touch the mixture as it boils to prevent crystal formation.
Clip the sugar thermometer to the side of the saucepan, and set the temperature between 242 – 245°F. Let the sugar syrup cook until it reaches this temperature.
While the sugar syrup is cooking, prepare the gelatin. Place ½ cup apple cider in the stand mixer bowl. Add the gelatin to the cider and mix to moisten the gelatin. Set aside to allow the gelatin to bloom while the sugar syrup is cooking (at least 10 minutes).
When the sugar syrup reaches the right temperature, remove it from the heat and let the bubbles subside. While the mixer is running on low speed, pour the sugar syrup into the gelatin, along the edge of the bowl (this is to prevent the gelatin from being scorched by the hot sugar syrup). Increase the speed to medium/high.
Whisk on medium – high for 3 – 4 minutes until the marshmallow base is doubling in size and is white, fluffy and smooth. Mix for a further 3 -4 minutes on high speed, allowing the marshmallow to volumize more (up to 3 times). Do not mix if the marshmallow base is already cooled down, as this will create tough marshmallows. (You can whisk the marshmallow on high for about 5 – 6 minutes to shorten the time as well, just make sure the base is fluffy, white and up to 3 times more than the initial volume). *Sprinkle in a little of cinnamon and mix for 30 seconds.
While the marshmallow base is whisking, prepare the pan and utensils you will be using. Using parchment paper, sprinkle cornstarch on top and into a large 9x9" space. Brush all the utensils – spoon, spatulas with the oil as well.
Scrape the marshmallow base into the prepared parchment paper using an oiled spatula. Spread the marshmallow evenly into a 9x9" square (or shape) using the oiled spatula.
Sift a bit of cornstarch over the top of the marshmallow and allow the marshmallow to set for at least 6 hours.
Turn the set marshmallow out onto a work surface dusted with dusting powder. Cut the marshmallows with an oiled knife or a pair of scissors, or a cookie cutter. Toss the marshmallow in the dusting powder and store in an air-tight container.
Notes
- Marshmallows can store for up to 3-4 weeks.
- A more concentrated apple cider will result in a stronger flavour
- To rinse out the pan, soak water inside for a couple of hours before washing.
- To rinse out the mixing bowl, soak water inside for a couple of hours before washing.
Comments