Homemade Marshmallows and Snow White Fondant from Them
Baking and Desserts | European cuisine
⏳ Time
2 hours
🥕 Ingredients
7
🍽️ Servings
2
Description
Homemade marshmallows and snow white fondant from them
Ingredients
- Water - 5 fl oz
- Citric Acid - 0.1 oz
- Salt - ¼ teaspoon
- Activated Baking Soda - 1½ g
- Sugar - 12.3 oz
- Gelatin - 0.9 oz
- Inverted Syrup - 5.3 oz
Step by Step guide
Step 1
In a small saucepan or pot (with a lid), dissolve the sugar in 150 ml of water and, stirring constantly, bring to a boil.
Step 2
Add the citric acid, stir, cover tightly with a lid (I sealed a hole in the lid with bread crust) and let it simmer on the lowest heat for 45 minutes, then just turn it off. (I experimented three times here. The first time I didn't use the slowest heat, and after 30 minutes I ended up with some burnt black mixture, which shouldn't happen; the syrup should be pale yellow. The second time I forgot to set a timer for 45 minutes — I ended up with the same black-cherry mixture, but after an hour and a half when I remembered the pot. In general, I concluded that I was on the right track, but a timer is very necessary for my memory. On the third try, I got what I wanted).
Step 3
Cool the mixture. I cooled it for about an hour to an hour and a half. Dissolve the baking soda in a small amount of water (a tablespoon) and add it to the syrup. The mixture will foam. Stir occasionally. After 10–15 minutes, the syrup will be ready. It should have the color and thickness of May honey and a pleasant aroma. This syrup does not solidify; it is just thick. (I forgot to dissolve the baking soda in water here too and it turned out fine. I think it didn't affect the result much, but it's better to do it as instructed — if you happen to do the same, don't despair)
Step 4
Now for the marshmallow recipe. Dissolve the gelatin in half a glass of water and let it swell for 15–30 minutes.
Step 5
Place the remaining water in a saucepan, add the sugar, salt, and inverted syrup. Stir.
Step 6
Put it on the heat and, stirring, bring to a boil.
Step 7
After boiling, reduce to low heat and simmer for 8 minutes without stirring.
Step 8
Warm the gelatin slightly in the microwave (about 40 seconds in mine). Place it in a bowl and whip on the lowest speed. Gradually add the hot syrup while continuously whipping.
Step 9
Then increase the speed and continue whipping for 15 minutes. During this time, the mixture will become white and resemble marshmallow or very stiff whipped egg whites (I managed to whip for about 12 minutes because I was worried about my mixer. Also, the mixture started to 'wrap' around the beaters). The last time I whipped for 8 or 10 minutes, and it turned out great.
Step 10
At this stage, I decided to make the fondant. And indeed! There is no need to let it set. So, if you are not planning to make marshmallows, you can start from here, saving time. Of course, I still had a lot of mixture left. So I did this: I took a clean bag, turned it inside out on my hand like a glove. Then I dripped a little odorless vegetable oil. I turned it back so the oil was inside the bag and rubbed it well. Then I put it back on my hand and turned it inside out with the oil on the outside. Now I took this 'glove' with the remaining mixture and wrapped it in the bag. This way, my hands stayed clean, and the mixture didn't stick to the bag. I tied the bag tightly — now it is stored in the refrigerator.
Step 11
Take a piece of plastic wrap large enough to cover the mixture. Lightly grease the wrap with odorless vegetable oil and line a mold. (If you plan to eat the marshmallows, take a not too deep one. Since I needed the marshmallows for the fondant, I used a bowl)
Step 12
Place the mixture in the mold, cover with the wrap, and leave to set in a cool place. I let it set overnight on a closed balcony (it was about 0°C outside at night).
Step 13
Next, if you want to eat the marshmallows, mix 0.5 cups of powdered sugar and 0.5 cups of cornstarch in a bowl. Remove the set mixture, take off the wrap, cut into pieces (it's better to do this with a sharp knife) and roll in the mixture. If you need the fondant, skip this step.
Step 14
For the fondant, I cut a piece of marshmallow and weighed it — it turned out to be 145 grams.
Step 15
Then I warmed it in the microwave for 20 seconds. I gradually started adding powdered sugar (about 100 grams at a time) first in the bowl, and then I kneaded it on the table. In the end, the finished fondant weighed 570 grams. The fondant turned out smooth, silky, and very white.
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