Fluffy Vanilla Marshmallows
Inspired by techniques from King Arthur Baking and America's Test Kitchen.
Soft, airy vanilla marshmallow cubes made with beef gelatine and dusted in icing sugar and cornflour.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Tin. Sift the icing sugar and cornflour together into a bowl. Line the tin with baking paper, brush it with a little oil and sprinkle on a third of the dusting.
- 2
Bloom. Measure the cold water into the mixer bowl, scatter the gelatine over it and set aside for 10 min to soften.
- 3
Syrup. Combine the sugar, corn syrup, water and salt in the saucepan and stir over medium heat until clear. Stop stirring and boil for 7-9 min, until the thermometer shows 116 °C.
- 4
Whip. Start the mixer on low and pour the hot syrup in a thin stream down the inside of the bowl. Switch to high and whip for 10-12 min, adding the vanilla in the last minute. It is ready when it is thick, bright white, about three times the volume and only lukewarm (about 35 °C).
- 5
Spread. Scrape it straight into the tin with the oiled spatula, level the surface and sift over half the remaining dusting.
- 6
Set. Leave uncovered at room temperature for at least 6 h, or overnight. It is set when it springs back and a dry finger comes away clean.
- 7
Cut. Dust a board with the last of the mixture and turn the slab out onto it. Cut into 36 cubes with an oiled knife and roll each cut side in the dusting.
Storage
Keep in an airtight box at room temperature for up to 2 weeks; add a little extra dusting if they turn sticky.
Equipment
- 23 cm square tin
- baking paper
- medium heavy saucepan
- digital thermometer
- stand mixer with whisk
- oiled spatula
- sieve
- large sharp knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 134 kcal |
| Protein | 1.1 g |
| Carbohydrate | 33.3 g |
| of which sugars | 31.2 g |
| of which free sugars | 31.2 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0 g |
| Salt | 0.1 g |
Protein per 100 kcal
0.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
