How To Make Marshmallows

Get the Home-Based Catering Business Guide

Launching a home-based catering business can open the door to a fulfilling career. Grasp the fundamentals to start, from licenses and permits to essential marketing strategies.

Download

First Name*

Last Name*

Email*

Phone*

Program of Interest*

Diploma in Culinary Arts & Operations Diploma in Professional Pastry Arts Diploma in Food Entrepreneurship Diploma in Plant-Based Culinary Arts Diploma in Holistic Nutrition & Wellness Associate Degree in Culinary Arts Associate Degree in Baking & Pastry Associate Degree in Food Entrepreneurship Associate Degree in Plant-Based Culinary Arts Associate Degree in Holistic Nutrition & Wellness Associate Degree in Hospitality & Restaurant Ops Mgmt Not Sure

Download

By clicking the "Download" button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier’s website, or by emailing compliance@escoffier.edu.

Campfire necessity, sweet potato casserole essential, sore throat soother and hot chocolate must, marshmallows can go by many different names. The original version of this classic sweet treat dates back all the way to ancient Egypt, when they would make similar versions using the plant marshmallow root to help boost immune function and cure the common cold. They sure taste better than your average cough medicine. Over the years the recipe had to be slightly altered and, unfortunately, the healing properties left with a few ingredients. But although the modern versions can’t be used as an excuse to gorge on marshmallows when you’re feeling your worst, they’re still a diverse and delectable addition and substitution for many dessert recipes.

In this online cooking class, learn how to cook your very own, homemade marshmallows. All that’s next is to put up the tent and get the campfire going! Can you say, “best s’mores ever?”

Ingredients:
3 ½ tsp Gelatin
6 oz Cold water
14 oz Granulated sugar
6 ¾ oz Corn syrup
¼ tsp Salt
1 tbsp Vanilla extract
Confectioners sugar for dusting
Butter for oiling

Directions:
1. In a quarter sheet pan, tear off a large sheet of aluminum foil and line the pan so there is some edge. Brush well with butter to prevent sticking.
2. In a bowl, sprinkle gelatin over 4 oz of water. Soak for 10 minutes.
3. Combine sugar, corn syrup and 2 oz water in saucepan. Bring to a boil and boil hard until syrup reaches about 250 degrees.
4. Pour boiling syrup into gelatin. With standing or hand mixer, gradually increase speed until you are at high speed. Mix for a minute or so and then add salt. Beat for about 12 minutes and then add vanilla. Continue mixing until vanilla is thoroughly mixed in.
5. Pour into lined pan. After pouring, invert another pan of equal size to cover the top so marshmallows are covered but can dry slightly. Let sit between 3-12 hours.
6. Using a sifter, sprinkle powdered sugar in a thick layer over the top. Put a cutting board over the top and invert. Carefully peel back aluminum foil. Sprinkle generously with powdered sugar and cut into squares.