Perfect Marshmallow Mass for Baking Enthusiasts

Start by dissolving the gelatin powder in 120 milliliters (0.5 cups) of water. Let it sit for about 5 to 10 minutes until it becomes spongy.

This is a crucial step; ensure that the gelatin is fully hydrated to achieve the desired texture in your marshmallow mass.

In a saucepan, combine 400 grams (14 ounces) of granulated sugar, 100 grams (3.5 ounces) of glucose syrup, and 120 milliliters (0.5 cups) of water. Heat the mixture over a medium flame, stirring gently.

Once the sugar has completely dissolved, bring the mixture to a boil and continue cooking until it reaches 115°C (240°F) on a candy thermometer.

Once your sugar mixture has reached the desired temperature, remove it from heat. Add the soaked gelatin and stir until completely dissolved.

Be careful at this stage as the mixture is very hot. It’s essential that the gelatin is incorporated smoothly for the best marshmallow texture.

Transfer the mixture to a large mixing bowl or the bowl of a stand mixer. Start beating on low speed, gradually increasing to high speed.

Whip the mixture for about 10-15 minutes until it becomes fluffy and white. Near the end of whipping, add 1 teaspoon of vanilla extract and a pinch of salt, whipping it in until well combined.

Grease a baking pan with oil or line it with parchment paper. Pour the whipped marshmallow mass into the prepared pan and spread it evenly.

Let it sit at room temperature for at least 4 hours or until it has set completely. Once set, dust the top with cornstarch or powdered sugar before cutting into squares.

Your homemade marshmallow mass is now ready to be used! Enjoy it as is, or use it for your favorite desserts or confections.

If not using immediately, store it in an airtight container to keep it soft and pliable for future uses.