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sift and fluffy homemade marshmallows on a plate

MARSHMALLOWS

Yield: 24 squares

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INGREDIENTS​

  • 21g Unflavored Gelatin (3 envelopes)

  • 240ml Water, divided 120ml for the Gelatin and 120 for the sugar mixture

  • 300g Sugar King Value Refined Sugar

  • 240g Sugar King Glucose Syrup

  • ¼ tsp Sugar King Flexigum

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For Dusting:

  • 60g Sugar King Baker’s Powdered Sugar

  • 60g Cornstarch

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INSTRUCTIONS

  • In the bowl of a stand mixer, sprinkle the gelatin over ½ cup (120 mL) of water. Let it bloom for 5 minutes.

  • In a saucepan, combine the Sugar King Value Refined Sugar, Sugar King Glucose Syrup, and the remaining ½ cup (120 mL) of water. Heat the mixture to 115°C (240°F).

  • Start mixing the bloomed gelatin on low speed. Slowly pour in the hot syrup while continuing to mix.

  • Add the Sugar King FlexiGum and increase the mixer speed to high. Whip for 8–10 minutes, or until the mixture becomes fluffy and holds its shape.

  • Transfer the mixture to the prepared greased pan. Dust generously with Sugar King Baker’s Powdered Sugar and cornstarch. Allow to set for at least 4 hours before cutting into pieces.

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