Zutaten für Marshmallow Whip
- 1 (1 ounce) envelope (4 packets) unflavored gelatin
- 3/4 cup water
- 1/2 cup light corn syrup
- 1 1/2 cups granulated sugar
- 1/4 teaspoon salt (optional)
- 2 teaspoons vanilla extract
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Zubereitung von Marshmallow Whip
- In the bowl of an electric mixer, sprinkle 1 package (about 1 tablespoon) of unflavored gelatin over 1/3 cup (80ml) cold water.
- Allow gelatin to soften and bloom for 5 minutes.
- In a small saucepan, combine 1/4 cup (60ml) water and 1 1/2 cups (300g) granulated sugar. Stir over medium-high heat until the sugar is completely dissolved.
- Stop stirring and insert a candy thermometer into the sugar water.
- If sugar crystals splatter on the sides of the pan, carefully wipe them down with a wet pastry brush.
- Continue boiling the sugar syrup until it reaches 235-240°F (113-116°C) – the soft-ball stage. Use a candy thermometer for accuracy.
- Carefully remove the hot syrup from the heat.
- Gradually pour the hot sugar syrup into the softened gelatin, pouring slowly while whisking constantly to prevent clumping.
- Using a whisk or the whisk attachment of an electric mixer, hand-stir the mixture for a few minutes to slightly cool (about 2-3 minutes). This helps prevent the marshmallow from becoming too stiff.
- Attach the bowl to the mixer stand.
- Beat on medium-high speed with the whisk attachment until the marshmallow mixture is glossy, holds stiff peaks, and is very thick, about 8-10 minutes. (The mixture will increase in volume significantly.)
- Transfer the marshmallow mixture to a large piping bag fitted with a 1/2-inch round tip. Pipe into desired shapes (e.g., chick shapes for Peeps) onto a parchment-lined baking sheet.
- Let the marshmallows sit at room temperature for at least 4-6 hours, or preferably overnight, to set completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
903g
Fat
0g
Carbs
82g
