Mini Marshmallows

Does anyone else just love to see tiny marshmallows floating around a warm cup of hot chocolate? Because I certainly do. But much like anything, homemade marshmallows sure do feel a lot better than store-bought.

So here's an easy and fun way to make some tiny mallows without the hassle of figuring out how to make tiny marshmallows out of one big block of them.

Tutorial

What you'll need to make 1/2 cup of tiny marshmallows:

• Gelatin 1/2 tsp

• Water 35g

• Liquid Glucose 40g

• White castor sugar 90g

• Vanilla 1/2 tsp

• Pinch of salt

Method,

1. Add half the water with the gelatin and let it bloom

2. Mix the rest of the water, sugar, and glucose (L) into a saucepan over medium heat until "Soft-ball" stage. (235C on a candy thermometer)

3. Stream in the hot liquid into the gelatin and mix slowly, then beat on high speed until the mixture is lukewarm and doubled in volume

4. Add flavors at this point

5. Place the mixture into a piping bag and pipe rows of meringue onto a surface dusted with equal parts icing sugar and cornflour

6. Dust more of the icing sugar on top and let it air dry for a couple of hours

7. Take a clean pair of scissors and cut the ropes into small pieces then toss around in the icing sugar mixture. And voila! tiny marshmallows are done.

8. Store in an airtight container.

Now, I know what you are thinking. What on earth is a "soft ball" stage?! So for the ones who are new to candy making. It is a term used when the hot sugary liquid reaches a certain temperature where a bit of it is dropped into water it literally turns into a soft ball. Fortunately for us, the candy makers and bakers before us have done so many experiments and made many recipes and have come to the conclusion that it is 235°C