Making homemade marshmallows is akin to a science experiment requiring precision and proper tools, particularly a candy thermometer. The process involves heating a syrup of glucose, sugar, and water to 240 degrees Fahrenheit, which can be potentially hazardous. Once heated, the syrup is slowly mixed into dissolved gelatin, demanding careful handling. Moreover, cutting marshmallows is challenging due to their sticky and bouncy nature, posing difficulties in producing neat pieces. Utilizing cooking spray on knives may alleviate some cutting issues, yet the task remains intricate for most home cooks.
Making marshmallows requires a super-hot syrup made from glucose, sugar, and water, reaching temperatures of 240 degrees Fahrenheit before adding to dissolved gelatin. This process can be quite dangerous without experience.
Using a candy thermometer is essential to ensure the syrup reaches the correct temperature before incorporation, but many home cooks may lack this tool unless frequently making temperature-sensitive dishes.
Homemade marshmallows tend to be very sticky and challenging to cut into neat pieces due to their bouncy consistency, contrasting with the perfectly portioned marshmallows produced in factories.
To ease cutting homemade marshmallows, spritzing the knife with cooking spray can help achieve cleaner cuts, though it remains a tricky endeavor.
Collection
[
|
...
]