Description
Sweet, pillowy marshmallow clouds drift from classic confectionery traditions into homemade magic. Silky homemade marshmallows melt with pure sugary comfort, inviting you to savor each cloud-like bite of delightful goodness.
Ingredients
Scale
Main Ingredients:
- 900 grams (31.7 ounces) granulated sugar
- 4 large egg whites
- 18 sheets gelatine
- 200 grams (7.1 ounces) dark chocolate
- 100 milliliters (3.4 fluid ounces) double cream
Binding and Flavor Ingredients:
- 2 tablespoons liquid glucose
- 1 teaspoon vanilla extract
- 75 grams (2.6 ounces) caster sugar
- 6 tablespoons icing sugar
- 6 tablespoons cornflour
- 25 grams (0.9 ounces) butter
Liquid and Preparation Ingredients:
- 400 milliliters (13.5 fluid ounces) water
- 50 milliliters (1.7 fluid ounces) water
- Vegetable oil for greasing
Instructions
- Combine sugar, glucose, and water in a saucepan, heating to precisely 116°C while stirring occasionally.
- Whip egg whites until they form stiff, glossy peaks using an electric mixer.
- Thoroughly drain gelatine sheets, then fold them into the hot sugar syrup.
- Gently incorporate whisked egg whites and vanilla extract into the gelatine mixture, creating a smooth, fluffy consistency.
- Prepare a 20cm x 20cm pan by lining it with cling film, ensuring excess film hangs over the edges. Lightly dust the film with a mixture of salt and sugar.
- Carefully pour the marshmallow mixture into the prepared pan, spreading evenly with a spatula. Allow to set at room temperature for 60 minutes.
- Create a rich chocolate sauce by gently warming chocolate ingredients in a separate pan, stirring until smooth and glossy.
- Using the overhanging cling film, lift the set marshmallow from the pan and transfer to a cutting surface. Remove the film, slice into desired shapes, and drizzle with the prepared chocolate sauce before serving.
Notes
- Choose corn syrup or golden syrup as a glucose alternative for smoother texture and consistent sweetness.
- Ensure candy thermometer is accurate to hit precise 116°C for perfect sugar syrup consistency.
- Use powdered sugar and cornstarch mixture for dusting to prevent marshmallows from becoming sticky and clumping together.
- Whip egg whites to stiff peaks slowly and steadily to create maximum volume and light, airy marshmallow texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snacks, Desserts
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 291
- Sugar: 49 g
- Sodium: 3 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg