| For the container and cutting | ||
|---|---|---|
| 1 tbsp | Icing sugar, confectioner's sugar, powdered sugar (unsifted) | |
| 2 tbsp | Corn starch, maize starch | |
| ½ tsp | Oil, Sunflower, linoleic (approx 65%) | |
| For the marshmallows | ||
| 2½ cups | Icing sugar, confectioner's sugar, powdered sugar (unsifted) | |
| 6⅛ tsp | Gelatin, dry, unsweetened | |
| 1 pinch | Salt, Kosher salt, table salt | |
| 2 tsp | Vanilla Sugar | |
| ¾ cup ½ tsp | Tap Water | |
| 18.79 oz | altogether (view nutrition facts) | |
Preparation
- Serving size:0.29 oz (calculated)Notes: one marshmallow, about 1 in by 1 in (2.5 cm by 2.5 cm) by 1.5 in (3.75 cm)
- Combine and sift the powdered sugar and the corn starch.
- Oil a dish using a neutral oil, so that the mix sticks to the bottom and sides. For x servings, you can use a 8 in by 8 in or 26 cm by 16 cm dish.
- Sift about a third of the mixture into the dish. Set aside the rest for turning out the marshmallows and cutting them.
- Combine the ground gelatin, salt, vanilla sugar and water.
- Let it bloom for about 5 minutes.
- In a small pot over low heat, melt the gelatin. Be careful not to cook it.
- Sift the icing sugar into a large bowl.
- Once the gelatin is melted, add it to the icing sugar while whisking. Use a hand mixer or, if you have it, a stand mixer.
- Continue to whisk until the mix turns fluffy and holds stiff peaks, about 5 minutes. It will multiply in volume.
- If you want to add food coloring, do so while mixing. For an even coloring, add it after about a minute or two. The mix should already be a bit fluffy, but not as voluminous yet.
- Once finished mixing, quickly transfer it to the prepared dish. The fluff will be sticky, use a greased, silicone spatula to prevent it from sticking too much.
- Even out the mixture and cover it with cling film. You can level the marshmallow mix further with your hands now.
- Let rest for at least 4 hours.
- Remove the cling film. It should come off clean, else let it set for longer.
- Sift about half of the remaining sugar and corn starch mix onto the marshmallow mix.
- Release the marshmallow sheet from the sides of the dish and turn it onto the sheet of cling film. You may have to pull on one side to get it started.
- Sift on the remaining powder and cut into 1 in by 1 in (2.5 cm by 2.5 cm) squares. Grease the knife and/or powder it before cutting to avoid the marshmallows from sticking to it. You can also use cookie cutters to cut out shapes, especially if you are making them for a themed party.
- Store in cling film or an airtight container and enjoy as a sweet treat!
For the container
For the marshmallows
Cutting the marshmallows
- Calorie count21 kcal
- % of calories by macros
Net Carbs 100.0 % 21 kcal 5.3 g - Approx. WW SmartPoints™1.2
- Cholesterol 0 mg
- Sodium 2.7 mg
- Fat 0 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Carbohydrates 5.3 g
- Dietary Fiber 0 g
- Total Sugars 4.8 g
- Added Sugar 4.8 g
- Sugar alcohols 0 g
- Protein 0 g
- Calcium 0.2 mg
- Iron 0 mg
- Magnesium 0 mg
- Potassium 46.5 mg
- Zinc 0 mg
- Vitamin A (Retinol Equivalents) 0 mcg
- Vitamin B12 0 mcg
- Vitamin C 0 mg
- Folate 0 mcg
- Folic Acid 0 mcg