This is a version of an old family recipe my grandmother and mother have used for decades. What I appreciate about their method is that they’ve worked it out without using light corn syrup (glucose syrup). There’s nothing wrong with golden corn syrup, it’s not high fructose syrup, but there are ethical issues with corn production and the environment. In India, corn syrup is not that easy to find (at least back when I lived there), so their recipe is rather remarkable; in the absence of an ingredient, they’ve figured a way out to make marshmallows happen for every Christmas of my life. I did tweak their original recipe a little bit; let me explain; it involves a little science. Light corn syrup is typically added to prevent sugar crystallization. When making the syrup, you must be careful to avoid crystal formation; the slightest agitation of the sugar at 240F/115C can cause the crystals to form and seed. Honey and maple syrup don’t work the same way as corn syrup since they’re chemically very different, even though they’re all sweeteners. So, I turned to the cream of tartar which has a dual role in this recipe; not only does it prevent sugar crystallization of the syrup, but it also helps to stabilize the egg white foam as it builds up. The result is a light and airy marshmallow that is wonderful in texture. For color, I picked up some beet powder-based food color from my local store, Bi-Rite, and some wonderfully potent peppermint extract to give these little guys a bit of holiday cheer. Bi-Rite carries a lot of amazing natural food colors and extracts for baking, and I was very impressed with this beet color’s ability to transform without leaving any noticeable taste of the root. To get those pretty swirls, remember to add the food color at the final stage in a couple of concentrated spots dropped randomly in the foam, don’t over mix as the whole thing will turn pink. Disclaimer: This post was sponsored by the Bi-Rite Family. However, all opinions expressed are solely my own. No reviews ¼ cup/30 g confectioner’s sugar 1 cup/240 ml water ¾ oz/20g granulated gelatin 10 ½ oz/300 g superfine sugar 1/8 tsp cream of tartar 2 large egg whites, warmed to room temperature ½ to 1 tsp peppermint extract (depending on how strong you like it to be) Red food coloring (I used 1 tsp of beet powder mixed in 2 Tbsp water) Neutral oil for greasing Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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