Marshmallows, What are They Like?
For those who always wondered what the marshmallows are, here we will leave a description and prescription. It is called marshmallow and appears like a cloud or sponge to a treat. It in its modern form consists of sugar or corn syrup, previously softened gelatin with water, dextrose, all beaten to achieve a spongy consistency and a mixture of glass sugar and cornstarch. We will tell you how to make marshmallows recipe.
Commercial marshmallows are an innovation of the late 19th century. From the process of extrusion patented by Alex Doumak in 1948, the marshmallows are extruded as smooth cylinders, cut into pieces and bathed with a mixture of cornstarch and icing sugar. Marshmallows were invented to cure sore throats. In the nineteenth century, it was mixed with white eggs and sugar for children with sore throats; it was so tasty that people bought it as a treat. The marshmallows originated in ancient Egypt. It was a honey-sweet that was flavored and thickened with sap from the marshmallow plant.
Properties of Marshmallows:
The marshmallows are a food that is included in the category of food. A single serving of marshmallows (think of as serving 1 cup of miniature, i.e. about 50 grams of marshmallow) contains about 159 calories. When compared to other foods, the marshmallows are less caloric than average food because they contain 318 calories per 100 grams, while other foods such as linseed oil (878 cals), mayonnaise (680 cals), and the almond butter (614 cals) have many more calories.
Recipes with Marshmallows:
You can use marshmallows as a separate ingredient or in the recipes too. No matter whatever the scenario is, we will depict you how to make marshmallows recipe.
Marshmallows as a Natural Remedy:
The marshmallows can be used as a natural remedy to combat the following conditions:
1 Serving (50 gram)
Calories: 159 kcal
- Greases 10 g
- Saturated fats 028 g
- Polyunsaturated fats 024 g
- Monounsaturated fats 040 g
Proteins: 0.90 g
- Sugar 78 g
- Fiber 0 g
- Calcium 2 mg
- Iron 0.12 mg
- Sodium 40 mg
- Potassium 2 mg
- Magnesium 1 mg
- Zinc 0.02 mg
- Vitamin B1 (Thiamine) 0.000 mg
- Vitamin B6 0.002 mg
- Folate (folic acid) 0 μg
- Water 8.20 g
How to Make Marshmallows Recipe:
If you’ve never made your own marshmallows, you should try. They know a lot better than the ones they buy in stores and it is fun to prepare them. A home-made marshmallow pack is a great gift.
- ½ cup of cold water
- 3 packets unflavored gelatin
- 2/3 cup of corn syrup
- 2 cups granulated sugar
- 1/4 cup water
- 1/4 teaspoon salt
- 1 to 3 tablespoons of vanilla extract or any other flavour (almond, mint, etc.)
- 1/3 cup corn flour
- 1/3 cup powdered sugar
- Food colours (optional)
Steps for How to Make Marshmallows Recipe:
- Gather ingredients and utensils before starting work. You will need to keep them handy during the process.
- Prepare a mixture in equal amounts of powdered sugar and corn flour or starch. Mix a cup or more of each ingredient in a bowl and keep the mixture available to hand.
- Prepare the mold. Marshmallows are very sticky.
Cover with a plastic wrap, waxed paper or kitchen paper to remove marshmallows more easily.
Spray the mold or plastic wrap thoroughly with spray cooking oil or sprinkle some oil and sprinkle thoroughly. Make sure the entire surface is well oiled.
Another option is to use a silicone mold, as it is not sticky.
Sprinkle the oily surface generously with the corn flour mixture and powdered sugar. Save the rest in the mold for later.
- Pour the three jelly sachets into the bowl of the electric mixer.
- Add half a cup of cold water to the cup with the gelatin.
- Let the gelatin and water sit for about 10 minutes while you prepare the sugar and honey mixture. Gelatine “blooms” at this stage.
- Combine 2 cups granulated sugar, 1/4 cup water, and 2/3 cup corn syrup in a small pot.
- Boil the mixture from the small pot.
- Put a candy thermometer and monitor the temperature to exactly 117 ° C / 244
- Pour the boiling sugar mixture into the gelatin mixture and mix them at high speed. While mixing, add 1/4 teaspoon salt and whisk for at least 15 minutes.
- Add the vanilla extract or another flavor at the end of the 15 minutes. Add food coloring, if desired, at this point as well.
- Spread the mixture homogeneously in the prepared pan. For your convenience, accept your hands and the spoon or spatula you are going to use before beginning.
- Sprinkle more cornmeal on top and, if desired, cover with another layer of plastic or waxed paper and press the mixture into the mold.
- Let the marshmallows sit for about four hours at room temperature.
- Remove the general marshmallow block from the mold and place it on a well-sprinkled cutting surface with more corn starch mixture. Spray more mixture on the side that is now on top.
- Cut marshmallows into squares with kitchen scissors or a pizza cutter. You can also use cookie cutters for short marshmallows with silhouettes. Separate the pieces so they do not stick again.
- Stir the pieces with powdered sugar to avoid sticking between them on the sides.
- Store the marshmallows in inside containers with layers of waxed paper between each level. If you do not, they will stick to a single gelatinous mass.
- If the container has regular sides, you can use the background as a reference to cut several layers of waxed paper simultaneously.
- Monitor the temperature carefully to get the best marshmallows.
- Leave the bowls to soak in hot, soapy, soapy water to clean them.
- Soak the finished marshmallows in melted chocolate and they will be even richer!
- Accept and sprinkle with cornmeal your hands and work utensils that will come into contact with the marshmallows. They are very sticky.
The marshmallows will take the shape of your mold. If you like, you can also pour them in molds with a silhouette. Make sure they are well oiled and topped with the layer of corn flour mixture.