Marshmallows



Ingredients

For the invert syrup:

Sugar 350 g

Water 150 ml

Citric acid 2 g

Baking soda 1.5 g

For the marshmallows:

Water 1 cup

Sugar 2 cups

Gelatin 25 g

Salt 1/4 tsp

For the topping:

Icing sugar 1/2 cup

Starch 1/2 cup

In a saucepan or ladle (with a lid), dissolve the sugar in 150 ml of water and bring to a boil, stirring constantly.

Add the citric acid, stir, cover tightly with a lid (preferably a saucepan with a thick bottom to prevent steam from escaping), and simmer for 45 minutes on the lowest heat. The syrup should be pale yellow.

 Let the mixture cool for about an hour and a half. Dissolve the baking soda in a small amount of water (a tablespoon) and add it to the syrup. The mixture will foam. Stir occasionally. In 10-15 minutes, the syrup will be ready. It will have the color and thickness of May honey.

Dissolve the gelatin in half a glass of water and let it swell for 15-30 minutes. Place the remaining water in a saucepan, add sugar, salt, and 160 g of invert syrup. Stir. Bring to a boil, stirring constantly.

After boiling, reduce heat to low and simmer for 8 minutes without stirring. Place the gelatin in a bowl, whisking everything at low speed. Add the hot syrup in a thin stream, whisking constantly.

Then increase the speed and continue whisking for 15 minutes. By this time, the mixture will turn white and resemble marshmallows or very stiffly beaten egg whites.

Take a sheet of plastic wrap large enough to cover the mixture. Lightly grease the wrap with odorless vegetable oil and line the pan.

Pour the mixture into the pan, cover with plastic wrap, and let it set in a cool place.

Mix 0.5 cups of powdered sugar and 0.5 cups of starch in a bowl. Remove the mixture from the pan, remove the plastic wrap, cut into pieces (preferably with a sharp knife), and roll in the mixture.

Enjoy!