Marshmallows
Practical Action
Two recipes used in Peru
Recipe A
Sugar (600g)
Gelatine (50g)
↓
Glucose (400g)
↓
Very hot water (5x50=250ml)
↓↓
Water (250ml)
Flavourings/colourings (powder form)
↓↓
Heat to 116°C
Citric acid (5g)
↓↓
↓ Dissolve
↓↓
Addition of 1 tablespoon lemon juice if not using citric acid
↓
Beat for 10-15 minutes (if using liquid colour/flavour add now)
↓
Pour into prepared moulds
↓
Leave to set ½-1 hour
↓
Dust pieces with icing sugar/cornflour mixture
↓
Pack
Recipe B
Sugar
Cream of tartar
Water
Gelatine
Citric acid (or lemon juice)
Colourings/flavourings
1000g
10g
500ml (250ml for Gelatine, 250ml (minimum) for sugar)
50g
5g
The minimum
Notes on method
Using the following ingredients follow the same procedure as for recipe A. Recipe B is
significantly cheaper than recipe A but can have a shorter shelf life.
Dissolve the gelatine by adding it to very hot water and transfer to mixing bowl. Boil the sugar
and glucose, with at least 250ml of water, to 116°C. The quantity of water is not critical
provided that the minimum has been added. More water will result in a longer time to reach
116°C. Using more water is useful for the cream of tartar recipe because the longer heating
time will cause more inversion of the sugar. Pour this slowly in a thin stream into the gelatine
solution beating all the time. Continue to beat until the maximum volume is attained
(approximately 5-10 minutes).
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