Cloud Soft Vanilla Marshmallows

By The Lebanese Plate · 240 min

Ingredients

Instructions

1. Line a 30 x 9 in tin (or a smaller one for thicker marshmallows) with baking paper. Mix icing sugar, cornflour and vanilla sugar if using, and dust the base generously.
2. Combine the gelatine with 120 ml cold water in a stand mixer bowl and let it bloom while you make the syrup.
3. In a saucepan, combine sugar, glucose, 80 ml water, salt and honey. Stir gently just until combined, then stop stirring.
4. Bring to a steady boil over medium heat and cook until the syrup reaches about 118°C on a sugar thermometer.
5. With the mixer running, slowly pour the hot syrup down the side of the bowl onto the bloomed gelatine. Start on low, then gradually increase to high.
6. Whip for 10 minutes until thick, glossy and lukewarm, tripled in volume, forming soft peaks that slowly relax.
7. Beat in the vanilla during the last minute.
8. Scrape into the prepared tin, smooth the top lightly and dust with more icing sugar mixture. Leave uncovered at room temperature for at least 6 hours, preferably overnight.
9. Turn out, peel off the paper, and cut with an oiled knife, dusting the knife with the icing mixture after each cut. Toss each piece in the remaining dusting mix.

Summarized from The Lebanese Plate's video. Watch it for the details.