Soft, fluffy, pillowy and an entertainingly bouncy…
Homemade marshmallows may take a little time to prepare, but I’m sure once you spoil yourself with the homemade version, you may never go back to store-bought again. 

These beautiful “Marshmallow Cupcakes Candy” are perfect for a birthday party, valentines day, baby shower, or even a wedding.

And because marshmallow sets really quickly, it’s a good idea if we can prepare all things that we need in advance.
You can use hand mixer to make it, however stand mixer is the best choice in my opinion, it’s safer since we are working with a really hot sugar syrup.

Candy thermometer is important in making marshmallow candy, to check the correct temperature, or if you have infrared gun this also works well.

Why use silicone moulds?
Because it’s so much easier to remove your marshmallow from the moulds, any shape of silicone moulds works great.
Don’t forget to grease the silicone moulds with either baking spray, butter or oil for easy release.
I only dusted the moulds lightly with coating mixture, it just works great for me.

How to prevent the batter sets really quickly?
While you pour your marshmallow batter into the mould, we need to keep the batter stays liquid so it can fill up the entire space inside the mould.
I found that a double boiler method helps a lot.
So what I usually do is I place the bowl over the hot boiling water pot, by doing this, the steam stays trapped between the two pots will heats the marshmallow and liquefy the mixture.

How to unmold?
Dust the work surface with generous amount of the coating mixture, then carefully peel the cupcake mould.

Pop the pretty marshmallow out of the molds and give them a good dusting of coating mixture to cover completely.

Then gently pick up the marshmallow, pat the surface to remove excess coating.
If you still feel a bit too much coating, you can just brush it away especially on the folding sections.

Oh.. it’s really feels good, it’s bouncy and the texture so soft and pillowy.
It’s much creamier in texture and you can customize this recipe to make any flavor marshmallow you would like .
I do hope that you have a chance to make this, coz there are really nothing more pleasurable than bitting into a homemade marshmallow.

MARSHMALLOW CUPCAKES CANDY
Yield: 5 medium cupcakes
Active time: 1 hours
Total time: 3 hours

INGREDIENTS
Coating:

• 100 gr Icing Sugar
• 70 gr Corn Flour

Marshmallow Batter:

• 16 gr Gelatine Powder
• 80 gr Cold Water
• 100 gr Granulated Sugar
• 60 gr Corn Syrup
• 40 gr Cold Water
• 60 gr Corn Syrup
• Blue and Red Food Colouring

INSTRUCTIONS
Coating
Simply sift the icing sugar with some corn flour.

Prepare the Mould
Grease the cupcake silicone moulds with either baking spray, butter or oil for easy release (I just dusted the moulds lightly with coating mixture, it works great for me).

Marshmallow Batter

1. To bloom gelatine
   Sprinkle the gelatine powder over 80 grams of cold water, give a little stir and let it sit for about 5 minutes.
2. Microwave the bloomed gelatine for 30 seconds so it will be liquid, then pour it into the mixer along with the first batch of the corn syrup.
   Put your mixer on low speed (Kitchen Aid speed 2) just to keep it moving while waiting for the sugar syrup.
3. In a medium sauce pan, combine the sugar, second batch of corn syrup and 40 grams of cold water (you don’t need to stir it, the corn syrup will helps the sugar from crystallising).
   Place your candy thermometer and then cook over medium heat until it reach 116°C.
4. When the sugar syrup reach 116°C, take it off from the heat, slowly and carefully drizzle the sugar syrup down the sides of the mixing bowl. Make sure that it doesn’t touch the whisk.
5. Once you add in all your sugar syrup, turn the mixer to medium speed (Kitchen Aid speed 6) and set your timer for 5 minutes.
6. After 5 minutes, speed up the mixer to medium high (Kitchen Aid speed 8) for another 2 minutes.
7. Divide the mixture into 2 equal portions, colour 1 batch with blue and another one with pink.
8. Pop the pink mixture into a piping bag with a star nozzle.
9. If the blue colour mixture start to sets hard before you piping it;
   Try to use double boiler method by placing the blue colour mixture bowl over the hot boiling water pot (the steam stays trapped between the two pots will heats the marshmallow and liquefy the mixture, keep stirring until you get the desired consistency.
10. Pour the blue mixture into a piping bag, divide onto 5 cavities of the moulds evenly. Then working quickly, pipe the pink swirls mixture on top of the blue mixture.
11. Sprinkle some sugar decoration or dragees before the marshmallow sets hard.
    Let the marshmallow sit uncovered at room temperature for at least 2 hours before coating.
12. To Coat
    Using stainer, dust the work surface with generous amount of coating mixture (you might need to apply some on your hands as well).
    Carefully peel the cupcake mould, pop out the marshmallow onto the work surface, then give more coating mixture on top of the marshmallow.
    Gently pick up the marshmallow, pat the surface to remove excess coating.
    If you still feel a bit too much coating, you can use silicone brush just brush it away, especially on the folding sections.
    

NOTES

1. You can substitute corn syrup with either glucose, golden syrup or even honey if you want.
2. It’s really important not to boil the sugar syrup any further than 116°C, otherwise you will end up with chewing sugar syrup that’s really hard to work with.
3. Weather does affect marshmallow making, the ideal weather is cooler, drier conditions.
   If you make this on a rainy day, they tend to take a little bit longer to set unless you can place them in an air conditioner room to speed up the process.
4. If kept in a dry place at cool room temperature, they should keep for about a month in an airtight container.