Ingredients

Marshmallow
gelatin
2 tbsp
30 g
1.05 oz
0.99 fl oz
water (for soaking)
0.50 cup
120 g
4.20 oz
3.96 fl oz
sugar
1.50 cup
400 g
14 oz
13.20 fl oz
water
0.50 cup
100 g
3.50 oz
3.30 fl oz
trimoline or invert liquid sugar
0.75 cup
160 g
5.60 oz
5.28 fl oz

Method

Cooking instructions

  • Soak 30 g (1.05 oz) of gelatin with 120 g (4.25 oz) of water, and leave for 15 minutes for swelling.
  • In a saucepan, mix 400 g (14.10 oz) of sugar, 100 g (3.55 oz) of water, 160 g (5.65 oz) of trimoline or invert syrup; put on medium heat until boiling and let it boil for 20-30 seconds. The approximate temperature of the syrup is 110-115C (210-230F).
  • While the syrup is heating, melt the gelatin in a water bath until completely dissolved.
  • Add the boiling syrup to the melted gelatin bowl, and whip on medium speed until a dense white mass. It should increase in volume and turn white. The whipping time depends on the amount of mass and the power of your mixer.
  • Prepare the mold/baking sheet; cover it with cling film and grease with a small amount of vegetable oil.
  • Add the food dye of 3-4 colors into the mass, and make the layers, leveling them with a spatula. Even if your colors are different in volume, do not get disappointed, as it will still look spectacular.
  • If you wish, you can decorate marshmallows with sprinkles, freeze-dried berries, etc.
  • Leave the mold at room temperature for 6-7 hours.
  • Remove the finished marshmallow from the mold, then roll in a mixture of powdered sugar and starch (1:1), and cut into cubes (3x3).
  • Store in closed sealed containers (containers with lids) for 14 days.