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!
Making marshmallows demands precise temperature control because boiling sugar behaves predictably only within strict thermal limits. A hot sugar syrup combined with bloomed gelatin creates an aerated matrix through high-speed mechanical whipping.
- Bloom the gelatin in cold water for exactly ten minutes to hydrate the protein strands before introducing the hot syrup.
- Boil the sugar, water, and corn syrup mixture until it reaches 121 degrees Celsius, stopping before the temperature exceeds 130 degrees Celsius to prevent hard candy formation.
- Whip the mixture on medium-high speed for fifteen minutes to incorporate sufficient air volume for a light texture.
- Dust the curing container thoroughly with an equal-parts blend of cornstarch and powdered sugar to prevent adhesion during setting.
- Wash all preparation tools immediately in hot water to dissolve residual sugar before it hardens permanently.
Storing these confections in an airtight container for twenty-four hours improves their slicing cleanliness as the interior structure stabilizes. Subsequent days yield a slightly denser chew as moisture slowly redistributes throughout the starch coating.
