Ingredients

Marshmallow
gelatin
30g
1.05oz
2tbsp
water (for soaking)
120g
4.06fl oz
sugar
400g
14oz
1.60cup
26.80tbsp
water
100g
3.38fl oz
trimoline or invert liquid sugar
160g
5.41fl 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.