How to make marshmallows

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  • 1 cup waterdivided.
  • 3 tbsp gelatin.
  • 1 cup honeyor maple syrup.
  • 1/4 tsp salt.
  • 1 vanilla beanscraped (or 1 tsp vanilla extract).
  • 1/2 cup organic powdered sugar.
  • 1/2 cup arrowroot powder.

To get started, pour a half cup of water into the bowl of your stand mixer. Next, sprinkle three tablespoons’ worth of gelatin on top of the water and give it some time to bloom, also known as absorb the water.

While the gelatin is blooming, put the remaining water in a saucepan along with the honey and salt. Stir until the honey is dissolved. You could also make use of maple syrup in place of honey, or you could combine the two ingredients.

After that, a candy thermometer should be added, and the mixture should be heated over medium heat until it reaches 240 degrees Fahrenheit on the thermometer. Take the syrup off the heat, and reduce the speed on your stand mixer to the lowest setting. After that, pour the hot sugar mixture over the top with extreme caution and at a very slow pace, and then gradually increase the speed to high.

While the marshmallow is being combined, mix the arrowroot powder and powdered sugar together in a separate bowl. After that, line the bottom of a 9×9 baking pan with parchment paper, and then evenly distribute a substantial amount of powdered sugar over the surface.

When the marshmallow is almost finished cooking, add either one vanilla bean or one teaspoon of vanilla extract to the marshmallow fluff. Then, get ready to transfer the marshmallow to the pan. Don’t worry about scraping every last bit of marshmallow from the bowl because you’ll need to work very quickly at this stage because the marshmallow is very sticky and will begin to set almost as soon as it is added to the bowl.

After getting the top of the marshmallow to be as flat as possible with an offset spatula, sprinkle some more powdered sugar on it, and then let it sit out at room temperature for at least six hours or overnight. After the marshmallow has reached the desired consistency, remove it from the pan and spread a little more of the powdered sugar mixture over the surface of the workspace. Take the sides of the parchment paper and pull them away from the marshmallow, then invert it onto a cutting board.

After dusting both the marshmallow and the knife with additional powdered sugar, cut the marshmallow into squares. Once all of the marshmallow has been cut into squares, coat each one in powdered sugar one more time and then shake off any excess sugar. Your homemade marshmallows, which are light and fluffy, are now ready to be consumed.

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