Hot Chocolate & Homemade Marshmallows with Claire Saffitz | Dessert Person

Summary by Krater

Claire Saffitz demonstrates how to make homemade egg-white-based marshmallows at home, starting from softening gelatin and cooking a sugar syrup to 245 degrees, whipping the meringue, and combining them, followed by pairing the set marshmallows with hot chocolate outside on a cabin deck.

From the video

Answers: How do you make homemade marshmallows from scratch?

• homemade marshmallows
• Italian meringue
• softening gelatin
• cooking sugar syrup
• hot chocolate

Ingredients

• 1 tablespoon powdered unflavored gelatin
• 1/3 cup + 1/4 cup cold water
• 2/3 cup granulated sugar
• 1/4 cup light corn syrup
• 3 large egg whites
• pinch salt
• vanilla extract
• powdered sugar
• cornstarch
• whole milk
• 4 ounces bittersweet chocolate
• agave

What it concludes

• Softening powdered gelatin in cold water before melting is essential to ensure proper hydration and setting power.
• Streaming hot sugar syrup into whipped egg whites creates a dense, stable Italian meringue that serves as the base for marshmallows.
• Cooking the sugar syrup to 245 degrees Fahrenheit is necessary for the proper texture of marshmallows.
• Using a mix of half milk and half water for hot chocolate prevents dairy fat from overpowering the chocolate flavor.