I believe that everyone knows this industrialized sweet or at least has an idea of what the texture is like. When I saw several homemade marshmallow recipes I was intrigued by what it would be like. Would it tend towards maria-mole, mocotó candy or even marshmallow?
The only way to find out would be to do it.
For me it was practically the same as the purchased marshmallow. It has a hint of marshmallow, considering that it would be our Brazilian equivalent to marshmallow. And they use almost the same ingredients.
The sweet’s trick is the sugar syrup, especially for those who don’t have a culinary thermometer for syrups and frying. I continue using the old bullet point trick which consists of: testing a little of the syrup in water, when it is thin it dissolves in the water, as it cooks it starts to take shape. The soft bullet point (116-118ºC), you can form a ball (bullet), but soft. And hard candy (125ºC) is almost the same, however, it is firm, malleable and sticky.
When preparing it, you need to use a mixer… oh, boy! After this recipe it became more evident that this year will never pass. I will have to save money to buy the KitchenAid. The mixer at home is one of those normal ones, and it almost didn’t die! Okay. Exaggerations aside. The fact is that it could have been more aerated, but the equipment cannot handle the viscosity of the candy.
As it cools, it sticks together in such a way… it sticks together nicely. To clean all the utensils I used hot water to dissolve the candy, hahahaha. Serious. It was comical.
Grease the baking paper very well, but really well. Be sure and don’t “think” you are. Once it cools down and is ready, the paper doesn’t seem to come off, but if it’s well greased, it does. Do not freak out.
The recipe and preparation method is based on Chocolate Marshmallows from Patricia Scarpin do Technicolor Kitchen.
Marshmallow Blended with Chocolate
Makes: 30 pieces, depends on size
- 20 g gelatin powder (colorless and tasteless)
- 330 g crystal Sugar
- 100 ml liquid glucose (transparent)
- 80 mL water (#1)
- 80 mL water (#2)
- 2 teaspoon vanilla extract (or essence)
- 50 g semisweet chocolate (35% cocoa, shaved)
- 50 g impalpable icing sugar
1 cup: 250mL | 1 tablespoon: 15mL.
- Grease a refractory pan (15x15cm or 20x20cm) or baking tray with oil, cover with baking paper and grease it too.
- In the mixer bowl, place 80mL of water #1 and sprinkle all the gelatin over it to hydrate. I let it rest for at least 10 minutes.
- In a pan (high) add water #2, sugar and corn glucose. Place over low heat and stir until the sugar melts, then do not stir. The syrup will be ready when it reaches a temperature of 121ºC (using the candy test: it is between soft candy and hard candy).
- On low speed, add the hot syrup slowly (in a stream) continuously over the gelatin. When finished, turn off the mixer and clean the sides of the bowl with a spatula, add the vanilla. Now beat on high speed for 10-15 minutes until thick and airy (“fluffy”). Then, add the chocolate shavings and stir enough to form a marbled effect, if you stir too much it won’t work.
- Transfer to the previously prepared pan and smooth the surface well. Let it rest in the fridge overnight, I didn’t think it was necessary to cover it. Just don’t leave it near garlic, onions and other foods with strong smells.
- The next day, sprinkle on a clean surface and turn the marshmallow over. Remove the paper and cut however you want. Sift the sugar mix over the marshmallows, otherwise they will stick together.
- Store in an airtight container, this way they will last up to 1 week. But believe me, it will end sooner! 😀
- Adapted: Marshmallows de chocolate
- Corn glucose: it is corn glucose, on the packaging it may say glucose.
- Form: I used a 15x25cm one and the marshmallow was lower than ideal, so no need to use large molds!
