I MADE MARSHMALLOWS!!!!!!!!!!!!!

June 15, 2016

So today I made the most amazing marshmallows in the WORLD. We made two types. RASPBERRY and COCONUT, my two favourites. They are even better when you put them together.

Helena (the woman who was teaching us (my mom and I) how to make marshmallows) uses real ingredients, not extracts or any thing like that. She is a very small business and is very friendly.

We first did raspberry marshmallows. Helena had already made the “juice/pulp” of the raspberries, to prepare them she just cooked them and took out most of the seeds, because most people don’t like the seeds. Personally I like the texture. We then cooked until it boiled. We then added sugar, and gelatine. After everything melted we put it into a large mixer. For the raspberries it only takes a couple of minutes to solidify and fluff up. She then layered it out and evened it out, so it could dry.

After about twenty minutes we cut the raspberry marshmallows into big sections and placed them in trays, because it takes them several days to dry.

We then got to work on the coconut. We did the same process just it took longer for the mixer to solidify it. This is because grease (from the coconut) takes a longer time to cool down.

To Make Marshmallows

1.     You need to prepare your flavouring ingredients according to what kind of marshmallows you’re making.

2.     You then boil and add sugar. The amount of sugar you use depends on how acidic your flavouring ingredients are.

3.     When it reaches boiling point you then add gelatine that needs to be added to water a couple minutes before. You keep stirring until the gelatine is dissolved.

4.     After this you NEED a specialised mixer. It needs to powerful enough to stir it for a long mount of time. YOU CAN’T DO IT BY HAND. So you add the ingredients to the mixer and wait until it has snowy peaks like when you make whipping cream. Actually know that I think about it I was making industrial amount of marshmallows, you could be fine by using a normal electric mixer.

5.     You then need to lay it out on a clean counter with wax paper underneath, so it doesn’t stick.

6.     Afterwards you need to level it out. It is handy if you had rods or something like that to make a box shape it gives you a solid barrier to level it out.

7.     You leave it to dry for a couple of days (this may take less time if you do a smaller batch, I was making big batches, example when laid out it was an inch thick and five feet long.) You then need to sprinkle sugar on the marshmallows so that they don’t stick. And the you can eat them! You should look up on the internet how to do the flavouring ingredients.