Ingredients
pieces
For the gelatine mixture
- 12 gelatin sheets
- 125 ml boiling water
For the sugar syrup
- 400 grams white sugar
- pinch of salt
Other
- neutral oil, powdered sugar
Equipment
- Food processor
- 25 × 25 cm / 10 x 10 inch baking dish
- Candy thermometer
INSTRUCTIONS (how to make this recipe):
- Make the gelatine mixture. Soak the gelatin sheets in cold water for 10-15 minutes, then squeeze out well. Put the sheets in a bowl, add the boiling water to the gelatin and set aside.
- Make the sugar syrup. Combine the water with the white sugar and a pinch of salt in a saucepan.
- Bring the water and sugar to a boil. Boil for 5 minutes with the lid on the saucepan. Measure the temperature to 120 degrees Celsius / 248 Fahrenheit.
- Add the gelatin mixture (including the water) to the sugar syrup and stir gently until incorporated.
- Using a hand mixer or food processor fitted with a whisk, beat the mixture until thick and fluffy - this really takes a while, so take your time. You will be mixing vigorously for a few minutes before it turns white.
- Grease the baking tray with neutral oil. Pour the marshmallow mixture into the tray.
- Sprinkle a little powdered sugar on top to prevent sticking and let the marshmallows set in the refrigerator for 4 hours to overnight.
- Remove the marshmallows from the pan, sprinkle the other side with powdered sugar and cut into cubes with a sharp knife. Enjoy!
Nutrition information per portion
Calories: 54kcal | Carbohydrates: 13g | Proteins: 1g | Fats: 0.04g | Saturated fats: 0.001g
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