Home Cooking 20

question about homemade marshmallows: texture

LittleBee | Mar 26, 201204:31 AM

HI all,
my batch wound up not light and fluffy, but dense, heavy, and chewy.
I used 3 tbsp gelatin (Knorrs) 2 c sugar, .5 c water, .5 c corn syrup, and boiled until the firm ball stage 244 degrees. Then added the vanilla, and TRIED to beatfor 15 mins but had to quit after 8 as my handheld mixer started to get hot and the mixture to climb up the beaters.

Any idea why the tough, dense, chewy result? Too hot? I would love to try again with your tips.

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