Marshmallows combine a concentrated sweet syrup with a setting system and incorporated air. Traditional versions often use gelatine, while plant-based formulations require different gelling agents and cannot be converted one-for-one.
A structured foam
Marshmallows combine a concentrated sweet syrup with a setting system and incorporated air. Traditional versions often use gelatine, while plant-based formulations require different gelling agents and cannot be converted one-for-one.
Prepare before heating
Line and coat the pan, measure ingredients and set up the mixer before making syrup. Once the syrup reaches its target stage, delays can change the final texture.
Use hot-sugar precautions
The syrup is extremely hot and sticky. Pour carefully with the mixer positioned securely, keep hands and face away from steam, and ensure the bowl and attachments are rated for the task.
Whip to the recipe cue
The mixture changes from translucent to thick and opaque. Whipping time depends on mixer power, batch size and formulation. Transfer promptly before it sets in the bowl.
Cut and coat
After the full setting time, use a lightly coated knife or cutter. Toss pieces in the specified starch-sugar coating to reduce sticking. Store dry and sealed, and identify gelatine or other dietary ingredients clearly.