Homemade Marshmallows

145Min

16Servings

120Cal

HardLevel

Kid friendlygluten-freehalalkoshervegetarian

#sweet#fluffy#homemade#agar-agar#confectionery

Equipment

pot

bowl

whisk

hand mixer

baking dish

parchment paper

knife

cutting board

sieve

measuring cup

measuring spoon

Ingredients

sugar (divided)

400 g

glucose syrup (liquid)

180 g

water (divided)

180 ml

agar-agar powder (dry)

2 g

vanilla extract (liquid)

5 ml

salt (dry)

1 g

cornstarch (dry)

30 g

powdered sugar (dry)

40 g

Instructions

Prepare the pan

Line the pan so the marshmallow mixture can set and later be cut cleanly.

10 min

Dust the pan lightly with the starch mixture so the mixture does not stick.

Dissolve agar-agar in water and boil

Agar-agar must be dissolved in water so it can be evenly incorporated into the hot syrup.

10 mintimer 5 min

Stir only enough to moisten all the powder.

Cook the sugar syrup

Cook sugar, glucose syrup, water and salt to a clear syrup that gives marshmallows their structure.

10 minMedium-high heattimer 10 min

Use a thermometer for the most stable result. The syrup should be clear and bubbling, but not dark yellow.

Whisk the marshmallow mixture

Pour the hot syrup into the dissolved agar-agar while whisking, and continue until the mixture is light, thick and fluffy.

10 mintimer 10 min

Pour the syrup in a thin stream while whisking so the agar-agar does not clump.

Set and cut

Spread the mixture in the pan, let it set, and then cut into pieces with the starch mixture on the knife.

105 mintimer 90 min

Wait until the mixture is firm and not too sticky before cutting.

Storage

Fridge: 14 days

Freezer: 60 days

Reheat: Not necessary; let them stand 10-15 minutes at room temperature before serving.

Store in an airtight container with a little starch mixture between layers so they do not stick together.

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