Marshmallows

Prepare the ingredients for marshmallows. All the ingredients for making this type of marshmallow are quite simple, except for the invert syrup. Essentially, invert syrup is just regular sugar syrup that is cooked with the addition of acid, which gives it anti-crystallization properties. Invert syrup can be made at home, but if desired, it can be replaced with corn syrup.

I prepare invert syrup as follows: I pour 350 g of sugar into a saucepan with a thick bottom and add 160 g of hot water. I place the saucepan over the lowest heat, cover it with a lid, and wait for the sugar to dissolve (as the sugar boils, it dissolves on its own, I don't stir the mixture) and the syrup boils. After the syrup boils and the sugar dissolves, I add 2/3 tsp (about 2 g) of citric acid. I cover the saucepan with the syrup again and cook it for about 20 minutes. It should acquire a light golden color. It's important not to overcook the syrup, otherwise, it will turn into caramel. When the syrup is ready, it should be removed from the heat, and if desired, to reduce acidity, a small amount of baking soda can be added (dissolve 1/4 tsp of baking soda in 2 tsp of warm boiled water and pour this solution into the syrup). Adding baking soda is optional, but in this case, keep in mind that the invert syrup will have a slight sourness. This amount of syrup is enough for 2 servings of marshmallows. The syrup can be stored in a closed container in the refrigerator (it will thicken slightly when chilled) for about 2-3 months.

Dissolve powdered instant gelatin in cold boiling water and let it swell.

Prepare the syrup. Combine sugar, invert syrup, a pinch of salt, and hot water in a saucepan (you can also use a small pot, but a saucepan is more convenient in this case).

Place the saucepan over the lowest allowable heat and bring the mixture to a boil. If desired, you can gently tilt the saucepan from side to side as if stirring the mixture to help the sugar dissolve faster. After boiling, cook the syrup without stirring for 5 minutes (its temperature should be between 112-114 C).

At the same time as cooking the syrup, prepare the gelatin. Heat it in the microwave until completely dissolved. Do not boil the solution!

Strain the gelatin solution into a larger container (choose one that is bigger and deeper if possible), add vanilla sugar, and beat it at maximum mixer speed for about 3 minutes until fluffy.

Pour the cooked syrup in small portions into the gelatin foam, which should be constantly whipped with a mixer. After adding all the syrup, continue to beat the mixture for a couple of minutes. The marshmallow mass should become fluffy and slightly sticky.

Line the marshmallow setting mold with parchment paper/plastic wrap/aluminum foil and coat it with a thin layer of vegetable oil (do not skip this step, as it will be very difficult to remove the marshmallow from an ungreased surface!). Fill the mold with the marshmallow mass. I used two molds measuring 20x20 cm, but you can use molds of any size available to you, just remember that this will affect the thickness of the marshmallow. Leave the molds with the mass at room temperature for 4-5 hours or put them in the refrigerator for a couple of hours to set.

When the marshmallow mass sets well, mix powdered sugar with starch in a 1:1 ratio (if you don't like the taste of starch, you can use only powdered sugar). Sprinkle the top of the marshmallow layer with this mixture, then flip it over onto a work surface and remove the paper. Sprinkle the exposed bottom and sides with the powdered sugar and starch mixture, and then cut the layer into small pieces. Sprinkle the cut surface of each piece with the dry mixture of powdered sugar and starch.

Place the marshmallows on a sieve and remove excess powdered sugar and starch. Store the marshmallows in a closed container at room temperature (they can be stored for about 2-3 weeks).

From this amount of ingredients, you will get about 700 g of marshmallows. Enjoy your meal!