Marshmallow Elaboration Process

Marshmallows Elaborated With Fruit Extract:

1. Mix the extract, sugar and glucose together and heat it up to 116 degrees C.
2. At the same time dissolve the jello in water at 45 degrees C. over a double boiler.
3. Both processes must be concluded simultaneously.
4. Then mix the dissolved jello with the syrup.

Marshmallows Elaborated With Artificial Essences:

1. Dissolve the sugar and the glucose in cold water and heat the solution to 116 degrees C.
2. At the same time dissolve the jello in water to 45 degrees C. in a double boiler.
3. Both processes must be done simultaneously.
4. Then mix the dissolved jello with the obtained syrup and add in the essences and color.

Beating
Immediately pour the obtained mixture in a bowl and beat it with an electric mixer at maximum speed for five to twelve minutes.

Molding (first method)

1. After beating the mixture, place it in metal or plastic trays that have been previously greased with butter.
2. Then cover the surface of the trays with powder cornstarch.
3. After about an hour, flip the marshmallow cake and cover it with powder cornstarch. Cut it in cubes with scissors greased in margarine.
4. Then wrap the pieces in cornstarch so that they do not stick together.

Molding (second method)

1. Place the hot mixture in a decorators tube (large ones) and place the pieces in molds of cornstarch.
2. In practice sifted cornstarch is used and an egg or lemon to make the molds.
3. Then pour in the mixture, wait for around two or three hours depending on the shape and the size of the marshmallows, until they solidify.

Packaging
Use a strainer to eliminate the cornstarch residues that have stuck to the marshmallows and cover them in powdered sugar.

To reduce the cost you can use impalpable sugar with cornstarch, but don’t over do it in the cornstarch.

Finally place them in polypropylene and cellophane.