Marshmallow Without Corn Syrup
Although marshmallow is a snack that is thought to be especially loved by children, the number of adults who are crazy about marshmallows is not small. I'm not even counting the number of adults who will become marshmallow lovers after trying this homemade marshmallows.
Marshmallows are originally made with corn syrup. But as an alternative to corn syrup, honey or maple syrup can also be used. Corn syrup and maple syrup are not ingredients that I always have and use at home. Unless it's a very special recipe and an indispensable ingredient, I don't buy special ingredients for a recipe. That's why I used honey as a corn syrup alternative. Since honey is not a neutral flavored food, its taste is felt naturally. This is perfectly acceptable to me. I also like the taste of honey. But it is also worth remembering that there may be people who will find it strange because it is a taste that you don't normally taste in marshmallows.
The ingredient that makes marshmallows, marshmallows is gelatin. After the gelatin is melted, syrup is added and whipped. This process allows air to enter in the mixtıre and the mixture to get a foamy consistency. The same method is used in the turron recipe, using egg whites instead of gelatin. After this process, the marshmallows are kept at room temperature to stabilize their consistency.
After waiting for 12 hours, it is sliced with a wide-faced and sharp knife dipped in a mixture of powdered sugar and cornstarch, which is used as a coating ingredient so that it does not form a crust. The cut parts are also covered with powdered sugar mixture and it is prevented from drying out. The powdered sugar and cornstarch in the coating don't add anything to the marshmallows, they just cut off the contact with the air. For this reason, after the coating process is finished, you can sweep excess sugar and cornstarch with a brush.
You can store marsmallows at room temperature for up to a month.
Enjoy the recipe...
- 3.5 cups of sugar,
- 2 tablespoons of honey,
- 20 g powder or leaf gelatin or agar agar (vegetable gelatin),
- 1 cup of lukewarm water,
- Ground vanilla with the tip of a teaspoon,
- 1/2 cup of powdered sugar,
- 1 tablespoon of cornstarch,
- 1 teaspoon of any kind of oil.
- Grease a 20*26 cm pan with oil,
- Mix the cornstarch and icing sugar and sprinkle the greased pan with this mixture in a thick layer,
- Take the gelatin in a deep mixing bowl, add 1/2 cup of water and wait until it dissolves,
- Take the sugar, honey and remaining water into a saucepan on the stove,
- Constantly stirring simmer until it reaches 110 degrees (after it starts to boil, you can boil it for 1 minute on low heat),
- Add the vanilla, mix and remove from the stove,
- Beat the gelatin with a mixer until it starts to foam,
- Keep whisking, adding the syrup little by little,
- After adding all the syrup, whisk for another five minutes,
- Pour the mixture into the pan you prepared and smooth it over,
- Sprinkle on the powdered sugar mixture,
- Rest for 12 hours at room temperature,
- Take the marshmallow out of the pan and slice it with a large and sharp knife that you have covered with powdered sugar + cornstarch mixture, and dip the newly cut sides into the powdered sugar mixture.