Juliette & Chocolat’s marshmallows (and the recipe!)
Today, I'm taking you behind the scenes at Juliette & Chocolat with the recipe for our homemade marshmallows!
You have most certainly tasted them around a Juliette & Chocolat plate, dipped in melted chocolate or even in the "Guimauve en folie" hot chocolate.
It is with great pleasure that I share with you this wonderful recipe for white and fluffy marshmallows made by hand :)
Ingredients :
For a recipe in an 8" x 8" pan:
- 360g of sugar
- 180g of water
- 280g white corn syrup
- 34g of gelatin
Utensils:
- 1 square mold 20 cm x 20 cm (8" x 8")
- 1 saucepan
- 1 candy thermometer
- 1 spatula
- 1 stand mixer with whisk (or hand mixer...but it takes a long time!!!)
- 1 sieve
In a saucepan, boil the sugar, water and syrup until they reach a temperature of 113C (This temperature is very important, use a candy thermometer to check it).
Once this temperature is reached, pour the mixture onto the gelatin (which you will have previously swollen according to the instructions on the package) and beat it in the mixer until you obtain a semi-soft meringue texture.
Then pour the mixture into a previously greased mold and cover with cornstarch to prevent it from drying out.
Let stand at room temperature and wait a few hours for the marshmallow to set.
Once the marshmallow has set, unmold and cut into pieces of the desired size.
Then roll these pieces in cornstarch.
*Tips* :
To flavor your marshmallows:
This recipe requires a little technique but with motivation and perseverance anything is possible!
I also have the solution for impatient people and those with a sweet tooth who are more comfortable tasting them rather than preparing them :)
We sell them in all our stores in small bags, ideal for your hot or cold chocolate preparations!
You no longer have any excuses not to try it and melt with pleasure!
See you soon for new chocolate recipes :)
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