Tag: Candy making

1/2 cup water and the gelatin were added to the standing mixer bowl and mixed briefly using the whisk attachment.

In a sauce pan fitted with a candy thermometer, the remaining 3/4 cups of water, 2 1/2 cups of allulose, and salt were mixed and set on medium high heat.

The sugar mixture was heated until it reached 230° F which is not quite but almost a soft ball stage for allulose. Heating it more would have been better but unlike regular sugar, allulose begins to burn at a lower temperature.

While waiting for the sugar to get to temperature, I prepared the pan by generously coating it in coconut oil.

Once the sugar reached the temperature, the mixer was started on a medium low speed, and it was poured carefully against the side of the bowl into the mixer. The goal here is to avoid hitting the spinning whisk which will scatter the sugar mixture against the sides of the bowl.

The mixer speed was then increased to medium high and whipped until the mixture was airy and pale. The tangerine flavoring and a few drops of orange gel food coloring were added and the mixture continued to whip until lukewarm to the touch.

Be careful with flavoring, this particular bran I used required just a few drops to impart enough flavor and more was overwhelming.

When thick and cool enough, the mixture was poured out into the prepared pan and left uncovered overnight.

Using additional coconut oil and an oiled knife, the marshmallows were cut to the desired size and very lightly coated in corn starch. This is optional but does help a good bit with keeping the marshmallows separated.

Before starting, it’s best to prepare the container where the marshmallow will set. I used a quarter sheet pan, sprayed with baking spray and dusted with a mixture of 1/4 cup powdered sugar and 1/4 cup corn starch. You want to dust the pan generously with no bald patches or even thin patches. Marshmallow is very very sticky.

The gelatin and 1/2 cup of water were added to the standing mixer bowl, mixed, and allowed to bloom.

In the meantime, the corn syrup, sugar, salt and the remaining 1/2 cup of water were added to a medium pot set with a candy thermometer over medium high heat.

You do not have to mix the sugars but you can before heating. I found that regardless, as the mixture heats, it all mixes together. The sugar mixture was brought to 240°F.

As my mixture got close to the desired temperature I got the mixer running with a whisk attachment on medium low speed. On my mixer this was roughly speed 3-6 out of 12. Once the temperature is achieved, the sugar was carefully poured down the side of the mixer bowl. Be careful not to have the sugar mixture hit the whisk as it’s spinning by because this will throw it around the bowl instead of getting it into the he gelatin. This is also why I prefer to keep the speed relatively low while I’m pouring the hot sugar in.

Once all the sugar mixture was added, I Increased the speed to medium high, which on my mixer is somewhere in the 8-10 range. Then, I left it to whip for a while.

At this point it was good to add my flavoring. For this recipe I used vanilla but other flavored extracts can be added at this point or gel food coloring if desired.

I let the marshmallow continue to whip until the bowl was only lukewarm. I don’t like to let it cool further because it makes it hard to handle the marshmallow once it starts to set or when it’s whipped too much. This is one of those situations where a little experience helps. You want the marshmallow thick with enough air whipped in but not so thick that it’s hard to spread or it starts to set on you.

When the marshmallow was cool enough to handle and whipped enough to my liking, it was scraped out into he prepared quarter sheet and left uncovered for at least a few hours, though better if overnight.

Finally, the marshmallow was cut using a pizza cutter because it’s easier than using a knife, and generously dusted with more of the corn starch and powdered sugar mixture.