Willy Wonka Series: Eatable Marshmallow Pillows
Try this Willy Wonka Series Eatable Marshmallow Pillows recipe, or contribute your own.
Try this Willy Wonka Series Eatable Marshmallow Pillows recipe, or contribute your own.
- Carbohydrate 622.616297208668 g
- Cholesterol 0 mg
- Fat 1.27305333386153 g
- Fiber 0.00441666666666667 g
- Protein 0.0419650000766902 g
- Saturated Fat 0.113863333349938 g
- Serving Size 1 1 recipe (995g)
- Sodium 175.193333481742 mg
- Sugar 622.611880542001 g
- Trans Fat 0.547223333811362 g
- Calories 2531 calories
Step-by-step
- Start by spraying the container with oil, and lay down some waxed parchment paper. Better yet, if you have a silicone pan, use that as it's already non-stick. I used the Wilton Book Cake Pan for this, same pan I used for my Halloween Book of Spells cake back in 2011. Always great when you can reuse something you thought you bought for a one time use only. I've increased the amount of marshmallow from the same one as the violet marshmallow recipe. But realise you're only filling one half of the pan. Any more, unless you have two mixers going at the same time, and you're going to have a kitchen overflowing with marshmallow. Delicious, yes, but hell to clean up.
- Mix together the ½ cups each of corn starch and powdered sugar and sprinkle it over the container using a sifter.
- In the mixer add in 4.5 envelopes of gelatin (4.5 tbsp) and â…“ cup of cold water. Leave for 10 minutes.
- Meanwhile in a small saucepan, add in 3 cups white sugar, â…“ cup water and 1 cup corn syrup (glucose syrup derived from corn) and bring to a boil.
- Let boil (I've been told to not stir sugar) until the temperature is 121oC (250oF). You're fine up to 130oC (265oF). Past that, it won't be marshmallow.
- Pour the boiled sugar mixture into the mixer with the gelatin and mix at medium to high speed.
- Add in ¼ tsp of salt.
- Let mix for 15 minutes.
- Nearing the end, pour in the 5 tbsp of vanilla essence.
- Take a plastic spatula and scoop and smooth the marshmallow into the pan.
- Sprinkle with leftover cornstarch/powdered sugar mix.
- Let sit for several hours in a cool place.
- Meanwhile wash your equipment is hot water. It's a sticky mess!
Unflavored gelatin anchors this entire operation, transforming a boiling sugar syrup into a stable, aerated foam through sheer protein bonds. Without precise hydration, the structural matrix fails and yields dense, rubbery blocks instead of cloud-like pillows.
Candy-making in small kitchens demands strict management of hot, sticky sugar and limited counter space. Boiling water, white sugar, and corn syrup must reach exactly 121 degrees Celsius (250 degrees Fahrenheit) before hitting the mixer bowl. Exceeding 130 degrees Celsius carbonates or overcooks the batch, ruining the texture entirely. Let the hot syrup stream slowly down the side of the bowl while the gelatin blooms in cold water for ten full minutes. Whipping this mixture at medium-high speed for fifteen minutes incorporates the necessary volume.
Sticky cleanup remains the primary hazard of marshmallow production. Wash all mixing bowls, spatulas, and saucepans in hot water immediately after scraping out the batter before the sugars crystallize and harden on the surfaces. A silicone pan bypasses the need for intensive greasing and parchment paper lining, easing the demolding process significantly.
Leftover marshmallow scraps hold up well for days when stored in an airtight container dusted with a fifty-fifty mix of cornstarch and powdered sugar to prevent sticking. Stale pieces melt down easily into hot coffee or hot chocolate as a secondary use.
