Marshmallows are a kids favourite. The traditional Marshmallows make use of the root of a plant named marshmallow. But since its commercialization its main ingredients are sugar and gelatin. Corn flour is used to dust the marshmallows so that they are non-sticky.
Yield: 16 Medium Cubes.
Prep. Time: 10 Mins.
Cooking Time: 15 to 20 Mins.
- Granulated Sugar – 250 gms
- Gelatin – 30 gms
- Food Colour – a few drops
- Vanilla Essence – ¼ tsp.
- Corn Flour – as needed
Step 1: Take a 6 inch square pan and grease with oil and then dust with corn flour. Keep aside.
Step 2: Soak the gelatin in ½ cup (120 ml) hot water for 10 minutes.
Step 3: Take the sugar and 120 ml water in a pan and boil till a thick syrup is formed and the sugar dissolves. Stir in the gelatin and continue boiling whilst lifting the liquid with a spatula continuously.
Step 4: Turn off the heat when a thread like consistency is formed (see pic).
Step 5: Take off heat and pour into a heat proof bowl and let it rest for 2 mins.
Step 6: Use an electric beater and beat till the cooked mixture turns thick and white in colour. Then add the food colour and essence and beat till you get a thick ribbon like texture.
Step 7: Pour into a baking dish dusted with flour and level out. Keep the dish uncovered overnight.
Step 8: The next day, dust a chopping board with corn flour and lightly coat the top layer. Gently demould the set marshmallow mixture onto it. Lightly dust a sharp knife with corn flour and cut into cubes. Take a plate with some corn flour in it and coat the cubes of marshmallows lightly. Dust off excess flour. Your marshmallows are ready!