Pipeable Marshmallows
MAKES
about 2 dozen marshmallows, depending on the shape you choose to pipe
TAKES
Prep time: 1 hour 40 minutes (includes rest time)
Cook time: 20 minutes
Total: 2 hours
✻ ABOUT THIS RECIPE
Pipeable marshmallows have a slightly different ratio than their cousin, classic marshmallows. The mixture will stay softer a little bit longer, to give you time to pipe the shapes. The result is slightly less spongy, but still decidedly fluffy, also delicious (and so cute)! Even though the recipe is meant to be piped, it’s important to work quickly, because the mixture will become firmer as it cools, and this can happen while you’re still working with it if you aren’t careful!
INGREDIENTS
powdered sugar, as needed for dusting and finishing
120 g / ½ cup cool water, divided
7 g / 2 ½ teaspoons powdered gelatin
198 g / 1 cup granulated sugar
85 g / ¼ cup corn syrup
7 g / 1 ½ teaspoons vanilla extract or 4 g / 1 teaspoon vanilla bean paste
Make This Recipe With Me:
METHOD
1. Place a medium sifter or sieve over a medium bowl, and scoop a generous amount of powdered sugar into it. Line a baking sheet with parchment paper, then sift an even layer of powdered sugar over the surface.
2. Prepare an electric spatula by fitting it with the whip attachment. Lightly grease a spatula with nonstick spray. Prepare a pastry bag by fitting it with a medium or large pastry tip of your choice, depending on the shape you’d like to make.
3. Pour 60 g / ¼ cup of the water into a shallow bowl, and sprinkle the gelatin over it. Let the gelatin bloom for 5 minutes.
4. In a small pot, combine the sugar, corn syrup, and remaining 60 g / ¼ cup water. Attach a candy thermometer to the side of the pot.
5. Bring the mixture to a boil over medium heat. While it comes to a simmer, stir it with a silicone spatula to help combine the mixture as it initially heats. As soon as you see bubbles, stop stirring.
6. If any sugar has washed up on the sides of the pot during stirring, use a pastry brush dipped in cool water to brush it away and dissolve it. Continue to cook until the mixture reaches 240°F / 115°C on the thermometer. Remove the pot from the heat.
7. Transfer the hot sugar syrup to the prepared mixer bowl, add the vanilla extract, and start whipping on low speed. Add the bloomed gelatin and mix to fully combine. Gradually raise the mixer’s speed to high and whip until the marshmallow is white, fluffy, and holding medium peaks, 6-8 minutes.
8. Use the greased spatula to transfer the marshmallow to the prepared pastry bag. Pipe the marshmallow into desired shapes - they can be any size or shapes you like - just make sure they’ll easily fit in your cocoa mug!
9. Sift a light layer of powdered sugar over the marshmallows, and let them set at room temperature until firm, at least 30 minutes (the larger they are, the longer it will take).
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!