VANILLA MARSHMALLOWS (WITHOUT EGGS)
It melts in your mouth; it melts in the hot chocolate; it melts in flames... long live the marshmallows!
Portions 30 marshmallows
Print Recipe
Équipements
- Mixer Robot or by hand
Ingredients
- 250 g of sugar
- 30 ml of golden syrup or honey
- 12 g of gelatine in powder (or sheet)
- 150 ml water
- 50 ml water to hydrate the gelatine powder
- 1 tablespoon of liquid vanilla or other flavourings
- neutral oil for the mould
- 50/50 mixture of powdered sugar and cornstarch
- dye of your choice optional
Instructions
- Hydrate the gelatine powder in 50 ml of cold water. If using leaves, soak them in a large volume of cold water for at least 5 minutes.
- Prepare a dish, grease it with a little neutral oil and cover it with parchment paper.
- In a saucepan heat the sugar, golden syrup and 150 ml of water. When the mixture comes to a boil, remove it from heat. Add the gelatine and mix well until it is dissolved. If you are using the gelatine sheets, drain them well before adding them.
- Pour the mixture into a bowl. Whisk until the mixture has a soft meringue consistency. It will take a little while to get the right consistency, about 10 minutes. Then pour into the dish you have previously prepared
- Sprinkle with a little icing sugar/cornstarch mixture and let the marshmallow dry overnight, uncovered
- The next day the marshmallow is ready and you can cut it into small cubes. If the knife is a bit sticky, you can grease it lightly with neutral oil. Once your marshmallows are cut, coat them well with the icing sugar/starch mixture.
- You can keep them for a few days at room temperature, but I doubt they will last long ;)