Maybe some people don’t know, but I like (too much) marshmallow. I know, I know it’s pure sugar, jelly e ar. We know. But I like it anyway.
I really appreciate the soft, airy texture. I’ve made it in different flavors and ways: Champagne, lemongrass and chocolate.
However, there was still a creamier version needed to be used as a filling-topping. Out there it is common to find the product called Marshmallow Fluff which is found in Brazil as well. But because it’s imported, it’s a bit expensive and I haven’t seen the national equivalent in a while.
It should be something easy to do at home. I mean, more or less.
The vast majority of versions use an ingredient and/or are a recipe that wasn’t quite what I was looking for. Practically everyone who called themselves marshmallow sauce were actually one merengue. That is, they use raw egg whites.
And not, I don’t want meringue. Even though even Aunt Larousse Gastronomique (the sacred book of gastronomy) says that it can be made with egg whites, I refuse.
For me, Marshmallow is made with gelatin. And point.
Other than that, there is the question of stability, lifetime e food safety. When using fresh egg whites, all of these points will be smaller compared to gelatin.
Oh yes. At industry is made with egg whites, the Marshmallow Fluff it’s done like this. But it has greater control and pasteurized or dry egg whites are generally used. Take a good look at my face: Ah, I’m going to buy pasteurized or dried egg whites. No.
And as I also wanted it to last longer, when using clear this wouldn’t be possible. No matter what type of meringue is made whether French, Italian or Swiss, eventually the meringue will lose stability. Read: it will lose volume and release moisture.
Search, search and search… I found a reference and adapted it to what I wanted: marshmallow to be creamy, but at the same time maintain its shape. After testing, I got what I wanted!
Fun fact: did you know that originally Marshmallow it was a medicine and was made with the plant called marsh-mallowa Althaea officinalis.
Marshmallow Tips
- Sugar: It is necessary for the stability of the marshmallow, decreasing or substituting will change the texture and structure of the candy.
- Despite being creamier than the cut versions, the marshmallow possibly fsolid icaraor be in room temperaturewhether in refrigerator.
- Versions purchased ready Marshmallow Fluff from the foreigner and the Marvi is clear in the composition what the make it creamier, almost a syrup. In my recipe it doesn’t contain gelatin, it won’t be identical.
Marshmallow Cremoso
Makes: 360 g
- 12 g gelatin powder (colorless and tasteless)
- 60 mL water (I, 25-30°C)
- 200 g crystal Sugar
- 20 g liquid glucose (transparent)
- 95 mL water (II, 25-30°C)
- 2-5 drops essence (it’s drops, optional)
1 cup: 250mL | 1 tablespoon: 15mL.
- In the mixing bowl, hydrate the gelatin with water (60mL), you will use this same bowl later to beat the marshmallow. Set aside for 10 minutes.
- In a pan, combine sugar, glucose and water II (95mL).
- Place over medium-high heat and cook until it reaches a temperature of 115°C (soft bullet point). Don’t let sugar crystals stick to the sides, if that happens, use a wet brush to remove them.
- When the syrup reaches temperature, turn the mixer on low speed with the whisk attachment and slowly add the syrup in a stream. It is in the same bowl where the gelatin is hydrated.
- After adding all the syrup, increase the speed to medium-high.
- Continue beating to cool and increase in volume. If using, add the essence at the end, and yes: just a few drops.
- The total beating time will be around 10 minutes, the temperature must drop to 25-30°C.
- Use then to stuff or to eat.
- Adapted: Homemade Marshmallow Fluff Recipe.
- Marshmallow fluff: if you want a homemade version of this imported one, use 8-10g of gelatin. It will be less firm, more creamy, but it will still not be syrupy and will eventually become solid.
- Jelly: remembering that the origin can be bovine or porcine, and companies do not inform this on the packaging. If you follow Jewish dietary laws, be warned.
- Essence: don’t add too much essence, alcohol and fat interfere with collagen and the marshmallow loses texture and volume.
- Clear liquid glucose: it really is glucose, some places call it glucose. It’s not karo or honey.
- Use: use it straight away, when it cools down and in the fridge it becomes more consistent.
- One recipe at a time: If you need to make more than one recipe, make one at a time. Do not double (triple or similar) the recipe, as this may damage your mixer.
- Durability/Storage: it will depend on where it is kept and the hygiene conditions of the place. Just testing to find out.
