CIA Professional Recipes

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The Culinary Institute of America's online recipe collection offers an extensive assortment of delicious recipes suitable for nearly any occasion. From ethnic-inspired dishes and classic favorites to delectable desserts, you'll find a host of recipes to choose from.

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CIA Recipes

Marshmallows – Print This Recipe

 

Marshmallows

Yield: 234 pieces

  • Gelatin 40 g/1.5 oz/2%
  • Water, cold, for hydration 230 g/8 oz/13%
  • Sugar 680 g/24 oz/40%
  • Glucose syrup 340 g/12 oz/20%
  • Honey 110 g/4 oz/7%
  • Invert sugar 110 g/4 oz/7%
  • Water 170 g/6 oz/10%
  • Vanilla extract 20 g/1 oz/1%
  • Batch Size 1700 g/60.5 o 100%
  • 1:1 confectioner's sugar/cornstarch blend, as needed

 

 

 

  1. Stir the gelatin into the cold water to hydrate.
  2. Combine the sugar, glucose syrup, honey, invert sugar, and water in a saucepan and cook to 122°C/252°F.
  3. Pour the cooked sugar into a 12-qt planetary mixer bowl and allow to cool to 100°C/212°F.
  4. While the syrup cools, melt the hydrated gelatin over a water bath.
  5. Mix the melted gelatin into the cooled sugar. Whip on high speed for 8 minutes, or until well aerated. Add the vanilla extract.
  6. Spread into a half sheet pan lined with parchment paper and well oiled.
  7. Place a piece of oiled parchment paper on top of the marshmallow. Flatten the top by hand until smooth. Alternatively, marshmallows may be slabbed to 1/2" thickness for dipping in chocolate. Allow to set overnight.
  8. Dust with a sifted mixture of equal parts confectioners' sugar and cornstarch. Cut on a guitar, using the 22.5-mm cutter. Dust the pieces with the starch mixture, and sift vigorously in tamis to remove the excess starch.

Note: When the marshmallow mixture is properly whipped, the specific gravity should be below 0.40.

Variations

Chocolate Marshmallows: Mix 90 g sifted cocoa powder into the marshmallow after fully whipping. Add one-third cocoa powder to the starch mixture for cutting.

Coffee Marshmallows: Add 50 g coffee extract at the end of whipping.

Passion Fruit Marshmallows: Add 70 g passion fruit purée (reduced by one half) after fully whipping.

Cinnamon Marshmallows: Add 10 g ground cinnamon to the sugar while cooking.

Anise Marshmallows: Add 10 g ground anise while cooking the sugar. Add 30 g Pernod after fully whipping.

Various Flavored Marshmallows: Various manufactured flavors may be added at the end of whipping, either with or without accompanying colors.

 

Recipe taken from: Chocolates & Confections