Marshmallow Knots

These marshmallows are a perfect treats as they are, but also go great as decoration on desserts and cakes. Originally made with eggwhites, this is the more modern version without. I have found it to be stable, and does not get sticky as it sits. Stick to the temperatures given and this should be the same for you. You can use this recipe for square marshmallows as well.

Ingredients:

  • 6 sheets of gelatin (10gr)
  • 60gr water
  • 170gr sugar
  • 85gr glucose
  • 55gr honey
  • 45gr water
  • 1 tsp vanilla extract
  • 50gr powdered sugar
  • 50gr cornstarch

Makes 30 regular marshmallows and 60-80 knots

Recipe:

Place the gelatin in the cold water (in a bowl you can use for the bain marie later) and leave to soak for 5 minutes.

Meanwhile, heat the sugar, gluxose, honey and water without stirring to 122°C. When I say no stirring, I do mean no stirring, or your sugar will crystallise.
Pour the combination in a large bowl (preferably of your freestanding mixer if you have one). Leave to cool to 100°C or a little lower. Not higher as gelatin does not appreciate those temperatures.

Place the bowl with gelatin over a pot of hot water and melt the gelatin au bain marie. Once fully melted and the sugar mix has cooled to 100°C, pour the gelatin in with the sugar.
Beat for 8-10 minutes or until the mixture has well aerated.
Then add the vanilla extract.

Combine the powdered sugar and cornstarch on a baking tray and combine well.

For the knots, have a piping bag at the ready with a 8mm nozzle. You can use smaller or larger nozzles, this will affect the size of the knots. Spoon the marshmallow mix into the bag (this will be quite sticky work).
Pipe lines of marshmallow onto the sugar-cornstarch mix. Once the tray is full, scoop some of the dusting over the lines and shake the tray to cover the lines completely. If you have marshmallow left in your bag, simply push the lines to one side, spread the dusting over the empty section and pipe more lines.
Cut the marshmallow into 6-10cm sections, depending on the thickness. You should be able to loosely tie the knots, if too tight the marshmallow will stretch and break. Make sure the cut edges are also covered in the dusting.
Shake off any excess dusting. Loosely tie the knots and store in an airtight container.

For square marshmallows, pour the batter on the dust mixture and dust all sides. Pick up the slab and place it in an airtight container. Put any leftover dust mixture in a container.
Leave the marshmallows to set for a day for easier cutting. Cut into cubes and dust in the leftover dusting.

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