Marshmallow

Idea gallery #1047
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Marshmallow
Ingredients and Supplies
  • 1/4 cup water
  • 2 tablespoons plain gelatin
  • 1/4 cup water
  • 1 1/4 cups granulated sugar
  • 3/4 cup invert sugar
  • 3/8 cup light corn syrup
  • 1/2 teaspoon vanilla
  • colored sugar (optional)
  • large pastry bag fitted with coupler
  • approximately 6 candy molds
In a mixing bowl, soak gelatin in water. In a saucepan, combine water, sugar and invert sugar. Heat but do not boil; pour hot syrup into gelatin, beating slowly. Gradually add corn syrup and vanilla, beating on medium-high speed of mixer until mixture is fluffy, white and doubled in bulk.

MOLDED PIECES
Spray candy molds with a cooking spray. Spoon marshmallow into a pastry bag and pipe into sprayed cavities. (Because the marshmallow sets quickly, it may be helpful to have a couple extra helpers pipe marshmallow into the molds.) Allow to set for about an hour. Remove from molds and roll in colored sugar. Dry candy for a few hours, then pack tightly in covered container.

SQUARES
Spread marshmallow into a well-buttered 9 x 13” pan. Allow to set an hour. Butter the edge of a bench scraper. Use the buttered bench scraper to cut into squares. Keep the edges of the bench scraper blade buttered. Dip into melted coating or tempered chocolate.

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.

Invert Sugar
Invert Sugar
76-6002
Unit: 1.25 lb. tub
Clear Vanilla (2 oz.)
Clear Vanilla (2 oz.)
42-102
Unit: 2 fl. oz. bottle
Coupler For Large Tubes/Tips
Coupler For Large Tubes/Tips
411-1006
Unit: 1
18" Disposable Decorating Bags
18" Disposable Decorating Bags
31-68P
Unit: 10/pkg.
3D Sitting Duck Chocolate Candy Mold
3D Sitting Duck Chocolate Cand...
90-2302
Unit: 1
Fat Sitting Bunny Chocolate Candy Mold
Fat Sitting Bunny Chocolate Ca...
90-2320
Unit: 1