Marshmallows

Easy Squeeze Marshmallows: A Delightful Treat for multiple uses

Welcome to my kitchen! Today, I’m excited to share a fun and simple recipe for Easy Squeeze Marshmallows. These fluffy, sweet treats are perfect for topping hot chocolate, enhancing desserts, or enjoying on their own. They’re easy to make in large quantities, making them ideal for banquets or bulk à la carte prep. Before we begin, let’s delve into a bit of history, gather the ingredients you’ll need, and go over some preparation tips. I’ll also suggest some delightful drink pairings to elevate your marshmallow experience.

The Origin of Marshmallows

Marshmallows have a fascinating history that dates back to ancient Egypt, where they were originally made from the root of the marshmallow plant (Althaea officinalis). The Egyptians combined the plant’s sap with honey to create a sweet, chewy treat reserved for the gods and royalty. Fast forward to the 19th century, French confectioners began whipping the sap with egg whites and sugar to create the fluffy texture we recognize today. Over time, the marshmallow plant sap was replaced with gelatine, making the process simpler and more accessible.

Ingredients

For this easy squeeze marshmallow recipe, you will need:

• 45g water
• 8g gelatine
• 35g water
• 135g sugar
• 88g glucose
• 22g honey
• Powdered sugar, for dusting or desiccated coconut

Preparation Tips

Before you begin, it’s essential to gather all your ingredients and equipment. Here’s a quick checklist:

• Ingredients: Measure out all your ingredients beforehand. This will make the cooking process smoother and quicker.
• Equipment: You’ll need a large mixing bowl, a small saucepan, a candy thermometer, a stand mixer (or a hand mixer with a large bowl), piping bag with round nozzle, spatula and a lined tray.
• Workspace: Clear your countertop and make sure you have enough space to work. Set up your space to work left to right. Ensuring you have a tidy and set up workspace allows for efficnacy and allows you to work quickly with piping the marshmallow.
• Dusting Station: Set up a dusting station with dusting (snow) sugar/ coconut to coat the marshmallows once they’re done.

Cooking Process

• Bloom the Gelatine: In a small bowl combine the 1st part water with the gelatine. Let it sit for about 10 minutes to bloom.
• Prepare the Sugar Syrup: In a small saucepan, combine the honey and the glucose and heat to 30.C. when heated to the mixing bowl with a whisk attachment. Add gelatine to dissolve.
• Heating the Sugar: heat the 2nd water and sugar to 114.C. preferably use a thermometer to monitor the temperature or use the (soft ball check method.
• Mixing: Once the syrup reaches 114.C, carefully pour it into the mixing bowl with the remaining ingredients. Start mixing on low speed, gradually increasing to high. Beat for about 10-12 minutes, or until the mixture becomes thick, glossy. Ensure the marshmallow is still slightly warm; do not over mix. Overmixing cools the marshmallow and will be unable to pipe.
• Cut or pipe: A) Cut: Pour the marshmallow mixture onto your prepared surface and spread it evenly with a spatula. Dust the top with powdered sugar to prevent sticking. Let it sit at room temperature for at least 4 hours or overnight to set. Once set, cut the marshmallows into desired shapes and sizes. Dust the cut edges with more powdered sugar. B) piping: place marshmallow into piping bag immediately and pipe lines or dot. Sprinkle with coconut or dusting sugar. Cut lengths to desired size.
• Packing: either double wrap the tray you have piped on or pack into a container. Ensure marshmallow is well covered with the sugar or coconut to eliminate all pieces sticking.

Pairings

• Now that you have your delicious homemade marshmallows, let’s talk about some pairings that will elevate your treat:
• Hot Chocolate: Classic and comforting, hot chocolate is the perfect companion for marshmallows. The rich, creamy chocolate paired with the fluffy sweetness of the marshmallow is a match made in heaven.
• Coffee: For a more grown-up twist, try adding your marshmallows to a cup of freshly brewed coffee. The marshmallow will melt slightly, adding a delightful sweetness and creamy texture to your coffee.
• Milkshakes: Blend a few marshmallows into a vanilla or chocolate milkshake for an extra creamy and indulgent treat.
• Novelty: they make a great addition to create a novelty touch. Piping them how with to shape. I have used it to create the fluff on Santas hat.
• Soft element: a great sweet element to add to a plated dessert, biscuits or cakes.

I hope you enjoy making and eating these easy squeeze marshmallows as much as I do. They’re a versatile treat that can be enjoyed in many ways. Have a delicious day!