Hi Bold Bakers! Marshmallows are not only easy to make at home, but they're really satisfying.
Now we all know and love a traditional vanilla marshmallow but why stop there? I’m gonna
show you how you can make so many different flavors including a birthday cake marshmallow.
Now as always the recipe can be found on BiggerBolderBaking.com and make sure you check out my website because
I've got hundreds of other recipes there. Okay, let's get started. So into the bowl
of your stand mixer, add in some hot water, and then powdered gelatin. Then straight away
go in with a whisk and mix it all together. Now, if you're vegetarian, vegan, you don't
like gelatin, you can always replace this with a vegan gel and I'm gonna put that information
on my website. Agar-agar can give you different results so I don't recommend using that. Okie-dokie,
we’re gonna let this sit here for a few minutes and we’re gonna get started in our
saucepan. So add in your water, sugar, a pinch of salt, and then a very important ingredient
is corn syrup. So now we’re gonna turn the heat to a low heat, and just let the sugar
and the mix dissolve without letting it simmer yet. So now if you don't have corn syrup in
your country, don't worry. You can use brown rice syrup, cane syrup, or even golden syrup
and that will work really well. So our next step is to clip on my candy thermometer, now
this is really important when making marshmallows and you do need one of these guys. Mine is
GoodCook, really inexpensive, definitely get yourself one. Now all we’re going to do
is just let this mix come to a simmer over a medium-low heat, and let it very gently
bubble away. You don't want rapid boiling, you just want a very gentle simmer away. So
what you have to do now is hold your nerve, and wait for this to reach soft ball stage
on your thermometer, which is 240ºF. So here’s the deal, this set takes around 15-20 minutes
so now what you're not to do is here is #1 stir it, #2 crank up that heat. If you crank
up the heat you're gonna end up with caramel and you're gonna have to start all over again.
So just hold your nerve. Okay it takes some time but we’ve finally reached soft ball
stage on the thermometer, so here’s what we’re gonna do. Turn off the heat, very
carefully remove your thermometer, and then, be very careful, move it over to your mixer,
and then pour it into your mixer fitted with a whisk. If you need help for this step then
ask for it. Once all your mix is in there turn on your machine to a medium-high speed
and let it whip for around 10-15 minutes. So our marshmallows have doubled in size,
they look really good, they're almost done, so at this point I'm going to add in a little
bit of vanilla extract, a little bit of almond extract, some red food coloring, some pink
food coloring, and of course, sprinkles, because you can’t have birthday cake without sprinkles.
So while that's mixing we’re gonna prepare our tin. So here I have an 8x8” tin, 7x11”
also works really well. You want to grease this with some flavorless oil like a vegetable
oil, and then you're going to dust it with a bit of corn starch and sugar mixed together.
Now this is really important because it helps your marshmallows to release out of the tin
really easily. So once it’s all mixed through, turn off your machine, and then straight away
get it into your tin. So you do want to work fast, because the sugar starts to set, you
can see this is a very messy job, but the thing about it is if you grease your spatula
with a little bit of vegetable oil it will actually help a lot to get the marshmallow
out of there. Perfect, get as much out as you can. And then what you want to do is with
a little bit of flavorless oil again, on your fingertips, just go ahead and flatten down
the top of the marshmallows to get it nice and even. The oil will stop it from sticking
to your fingers. Then of course I'm gonna add a few more sprinkles on top. And then
we’re gonna sift over a little bit of that sugar and cornstarch mix that we did the tray
with. The cornstarch in your sugar actually stops your marshmallows from getting wet,
it keeps them nice and dry. If you're allergic to cornstarch, you can feel free to leave
it out, but just note, they might be a little bit stickier. So now at this point we set
this over to the side, for a minimum of 4 hours but usually I actually leave it overnight.
And all this will do, it will get a nice little bit of skin on the top of the marshmallows,
and make them ready for us to cut. So now what you want to do is just turn it out, onto
a surface, and now we’re gonna let this side get a little bit of a skin on it too
for another 3-4 hours. So our marshmallows are no longer sticky to the touch, so now
it is time to cut them. This is my favorite part. So now to make your life really easy
when cutting these guys, dust your knife with a little bit of your cornstarch sugar mix.
And then just go ahead and cut them as big or as small as you'd like. Once they're all
cut up you'll notice that they are still a little bit sticky, so what you want to do
is toss them in a little bit more of that cornstarch sugar mix, and this just coats
them and stop them from sticking together, and keeps them nice and dry. Beautiful. Now
come here to me, I know it seems like a lot of work, but just check out this. How amazing
is that? Look at all those sprinkles, super squishy, exactly what you want from a marshmallow.
So these marshmallows are so awesome I could share just one flavor with you. So if you
go over to my website I've got bonus recipes over there, showing you how can make an amazing
chocolate marshmallow and even mint chocolate chip. I mean seriously, they're squishy-soft,
bubbly, and best of all it tastes just like birthday cake. What more do you want from
a marshmallow? I really hope you enjoyed this episode, head over to my website to get those
bonus recipes, and I’ll see you back here really soon for more Bigger Bolder Baking.