Homemade marshmallows without corn syrup.
Recipe makes 36 1.5inch cubes, or 81- 1inch cubes
serving size 1.5inch cube
Spray a 9x9 ich pan with a non stick spray. Set aside.
Into a small dish measure Vanilla Extract (2tsp), Almond Extract (1/4tsp) and Lemon Extract (1/4tsp). Almond and Lemon are optional.
Into a bowl of your stand mixer pour cold water (1cup). Sprinkle gelatin (15 and 3/4tsp / 7 packets) over water. Let it bloom while sugar syrup is cooking.
Into a 3 quart stainless steel pan measure invert sugar syrup (1/2cup/170grams), water (1cup), sugar (3cups), and salt (1/4tsp). Stir to combine. Heat the mixture on low heat until sugar is dissolved and mixture is homogeneous. Cover the pot for 4-5 minutes and cook until sugar is dissolved.
After all of the sugar is dissolved increase the temperature to medium and bring mixture to boil. Don’t stir. You may notice sugar particles sticking to the sides of the pan. Take a pastry brush and wash the sugar down with a pastry brush dipped in water. Or alternatively cover the pan with a lid and let the syrup cook for 2-3 minutes. Condensation will wash down the sides of the pan clean. Attach the candy thermometer inside of the pan. If you notice any sugar crystals on the sides of the pan while sugar syrup is cooking be sure to wash them down with a pastry brush dipped in water.
Once sugar syrup reaches 240F immediately remove pot from the heat. Pour hot mixture down the side of the bowl into the bloomed gelatin. Mixture will foam up. Stir it with a wooden spoon until gelatin is completely dissolved. About 60 seconds.
Fit a mixer with a wire attachment. Start beating hot mixture on medium speed. Be careful not to touch the bowl at this stage. It will be hot. Once mixture starts to turn opaque increase speed to high. Beat until tripled in volume.
In a small dish combine meringue powder (4tsp) and warm water (4tbsp). Whisk till foamy and white.
Once the bowl is lukewarm to the touch on the outside and marshmallow mixture tripled in volume gradually beat in soft peaks egg whites and extracts.
When layering different colors it is important not to let the marshmallow mixture beat till cold. It will start to set up pretty quickly and you won’t have enough time to color and layer it into the pan. Look for a ribbon stage and then turn off the mixture.
Divide white marshmallow mixture evenly into 3 bowls. Color marshmallow mixture quickly with yellow and orange gel coloring, leaving one portion uncolored.
Starting with yellow mixture, pour it into a 9x9 inch pan sprayed with a nonstick spray. Immediately, over yellow layer pour orange mixture. Don’t pour all of the orange mixture in one spot. Instead pour it over yellow layer in a ziz-zac pattern. Then use a small spatula sprayed with a nonstick spray and spread it so it covers the whole surface. Lastly, layer white mixture and repeat spreading white mixture with a small spatula into those hard to reach places. Let marshmallows set for 5-6 hours or overnight.
In a bowl combine powdered sugar (1/3cup) and corn starch (1/3cup). Set aside.
Dust a large cutting board with coating mixture. Invert set marshmallow slab onto sugar/starch dusted surface. Generously dust the top of the marshmallow slab. Divide marshmallow into strips. I used a ruler and a toothpick to mark the strips sections.
Butter or spray a blade of a sharp knife with a nonstick spray. Cut the marshmallows strips into cubes.
Coat marshmallows with powdered sugar/corn starch mixture. Then place coated marshmallows into a fine mesh sieve. Shake it to remove residue from the marshmallow cubes.
Layer marshmallows into an airtight container. Place a piece of parchment between layers. Store in an airtight container for up to 2-3 weeks.
Yes. If you half the recipe you'll have to use a smaller pan to be able to create a multi colored layer marshmallow slab. Or instead of layering you can swirl the colors together.
Egg whites yield extra fluffy marshmallows. And addition of egg whites gives extra time to color and layer marshmallows into a pan, before gelatin starts to set.