Wednesday, 05 de November de 2014

Homemade: Marshmallow ropes

17 Comments

My kitchen is almost ready! (fireworks go off now!)
After a anxious delay, the cabinets start to get arranged this week. I still need to get the kitchen appliance, the bed, the so many boxes filled with kitchen stuff, my utensils, my books, everything down there. Now it is time for a swirl of stuffs to manage, arrange and settle, because it’s the last details and as such we want to get it over with fast.
Speaking of which, I need to explain myself on why there haven’t been anymore videos for you guys. Recording the videos where I currently live is very complicated, for a series of reasons. Firstly, I live in a house with other people, who too need to eat, and when I recorded those two videos you’ve seen, I practically blocked the entire kitchen for a whole day. Besides, the kitchen in my parents house has very poor light, and that makes the videos quality drop considerably.

marshmallow_caseiro2
In the end, I was waiting for the apartment kitchen – which I will call from this moment on Branquinha, something like Whitey in Portuguese – to be finished so I could record more videos for you guys. Since it was delayed, the whole agenda was delayed as well.
But do not fear, my fellow mates. Soon I’ll be with Branquinha, a beautiful, amazingly cute kitchen ready to make some cool stuffs.

marshmallow_caseiro
Everything more complicated than buying readymade is a nice idea for me, and a complete despair for Mr. Boyfriend. So homemade marshmallows seemed like a great idea. Be warned: this is not an easy recipe, or a quick one. But it’s a nice project for a whole day in the kitchen. The original recipe calls for making three of this and coloring each in one desired color, but I decided to get a bit courageous and made everything in just one batch. Feel free to follow the original if you want to eat marshmallows for months.

Homemade: Marshmallow ropes
Yields: about 30, if cut just like the photos
Recipe by Sprinkle Bakes.

4 1/2 teaspoons powdered gelatin
1/2 cup very cold water
3/4 cup sugar
1/2 cup glucose or corn syrup
1/4 cup water
a pinch of salt
1/2 teaspoon vanilla extract
3 cups icing sugar
1 1/2 cups cornstarch
gel food coloring in desired colors

1 – In a big bowl, sift together the icing sugar and the cornstarch at least three times. Arrange pieces of parchment paper on a big table and dust with the sugar mixture generously. Save some for later.
2 – Mix the gelatin with the cold water and leave until it blooms. In a small saucepan, add the sugar, 1/4 cup of the glucose or syrup, the salt and 1/4 cup of water. Turn on the heat and let it come to a boil.
3 – Meanwhile, add in your electric mixer bowl the remaining glucose/syrup. Melt the gelatin on 10 seconds bursts in the microwave just until it’s liquid and then pour in the bowl as well. Turn it on mixing speed until the sugar syrup reaches temperature.
4 – When the syrup reaches 240˚F, slowly and carefully pour the syrup in the mixing bowl while it’s mixing. Turn the speed to medium and beat for 3 minutes. Then turn it up to medium-high and beat for another 3 minutes. At last, crank it up to the highest speed and leave it beating for another 2 minutes. The mixture should double its volume and get an opaque shine.
5 – Add the vanilla and incorporate beating some more. If you want to make a simple marshmallow, you can simply pour this mixture into a oil-greased pan with parchment paper and leave it to set, dusting with the icing sugar mixture.
6 – Since we are making the ropes, we need to work fast: divide the batter evenly among three bowls and quickly mix the gel food colorings you want on each one. Yes, it is sticky. When you’re done and before the mixture cools down (work fast!), put it on icing bags with a plain round tip and pipe lines across the whole table dusted with the sugar. Sift some more sugar on top of the lines. Repeat the process with the other colors and leave it to set for one hour.
7 – After the first hour, use a toothpick to attach together the three rope colors and start to gently roll them until you get the twisted effect. Use a toothpick on the other side to keep them in place. Leave it to set for at least 24h.
8 – Cut the marshmallows only after the 24h have passed. Dust the tips with more sugar and enjoy! The scrapes can and should be consumed as well, maybe with a hot cup of coffee. The marshmallows will keep for about a week in a airtight container, in room temperature.

marshmallow_caseiro3
All this sugar that’s left on the table can be sifted back to a container and used as dusting for fondant works. The tips I used for the marshmallows were Wilton 1A and two other plain round tips just about the same size.

Tips:
– Roll the ropes very carefully and gently! Some of them broke when I tried to roll them together, I think I wasn’t as gently as I should’ve.
– The mise en place is essential in this recipe. Make sure everything’s ready for each step!

Which recipes would you guys like to see on video first?

  1. 05 de November de 2014 - 10:40

    que delicia!!!! esse vou demorar mais reproduzir ehehe mais com ctza logo sai!!! Ju, essa receita vai ficar o máximo em video hein?? Estamos esperando!! :DD

  2. Aline
    05 de November de 2014 - 22:07

    Nossa, to passada! Eu amo muito marshmellow, algum dia terei que testar essa receita, só está me faltando tempo hábil. Sempre que faço cupcakes venho aqui escolher qual será o da vez, acho que só comentei uma vez só, quando eu descobri o blog, mas acompanho sempre, mas vendo esses marshmellows não tinha como não me manifestar. Como marshmellow todo dia (me julgue) e quando vou no cinema, como não como pipoca, levo um pacote disso hehehehe
    Mas tem uns que são mto doces, esses são mto doces Ju ou é ok?

    • 17 de November de 2014 - 18:35

      Aline, é marshmallow, que é muito doce por si só né? Mas assim, eu acho bem melhor que os comprados prontos, com menos açúcar. Beijos! :)

  3. 06 de November de 2014 - 18:35

    Adoro o seu blog, Ju! Você é muito talentosa!

    <3

  4. Tamires
    08 de November de 2014 - 10:20

    Ah, que coisa fofa! Também gosto do que é caseiro, dá outra cara né? E esses ficaram lindos!! Beijos

  5. 10 de November de 2014 - 10:49

    Ju, já disse aqui e repito, teu blog é puro amor!
    E boa sorte com a nova cozinha! Organiza-las da nossa forma é uma delícia :)
    beijão e tudo de mais lindo!

    • 18 de November de 2014 - 12:31

      Paula, obrigada! :D Espero que fique linda mesmo, pra fazer videos e fotos ainda melhores! :)

  6. miriam
    10 de November de 2014 - 10:50

    Ola acompanho seu blog de perto, adoro tudo que vejo por aqui. Adorei marshmallow trançado, mas com 3 meninas pequenas em casa ta dificil ir pra cozinha rs… Fiz o bolo das gemeas de um aninho decorado com Marshmallow trançado inspirada em um bolo que vi nesse mesmo blog que vc viu essa receita. Tem casa coisa linda la né. Bom gostaria de lhe perguntar uma coisa, nas suas andanças em busca de forno para sua cozinha nova, por acaso vc nao viu nenhum fogao com forno que nao esquente a cozinha toda quando ligado? Aff minha cozinha é pequena e nao tem espaço para um forno de parede rs…. entao a soluçao seria trocar o fogao por um que nao aqueça a cozinha inteira e nem a porta do forno por contas das meninas fico com medo delas porem a maozinha ai ja viu ne… andei pesquisando na internet, mas ca pra nos, nunca achamos respostas para este tipo de pergunta ne, os fabricantes tinham que deixar de ser tao tecnicos e colocar explicacoes simples que sao interessantes para quem cozinha, como se aquece a cozinha toda, se tem controle de temperatura, se o vidro aquece com risco de queimar a mao, essas coisas rs…
    aff se puder me ajuda ficarei feliz, nao so vc mas quem passa por aqui e tiver uma solucao. Bjs e parabens pelo lindo blog

    • 18 de November de 2014 - 12:41

      Miriam, eu não conheço nenhum forno que não esquente a cozinha, é meio complicado isso porque é o natural do forno. Na cozinha da casa da minha mãe, ela não costuma ficar quente com o forno ligado, a não ser que ele fique HORAS ligado, junto com as chamas do fogão. Acho que vale você ver com um arquiteto ou designer de interiores uma maneira de aumentar a circulação de ar da sua cozinha, pra balancear isso. Já vi sim fornos que não esquentam o vidro de fora, como esse da Brastemp que eu adquiri pro apê (BO260). Beijos e boa sorte!

  7. Lilian Reckziegel
    28 de January de 2015 - 17:34

    Oi Juliana, gostaria de saber se eu consigo fazer esta calda sem o termômetro, se for possível, como saber o ponto ideal? Muito obrigada! beijos!

    • 03 de February de 2015 - 23:27

      Lilian, sim! O ponto certo é o de bala mole. Pra testar, pingue uma gota da calda em um copo com água bem gelada. Se a gotinha formar uma bolinha maleável entre seus dedos, está no ponto.

  8. Jo
    17 de March de 2015 - 15:07

    Oi, Ju. Que delícia!!! Adoro! Sempre roubo muito das festinhas de crianças, é a graça de ir, rsrs. Ju, por favor, responda uma dúvida, vejo em algumas receitas essa glucose, há algum ingrediente que possa substituí-la? Ouvi dizer que não faz muito bem pra saúde e depois que se toma uns sustos como eu tomei com a minha, a gente fica um pouquinho mais cautelosa, rsrs. Se você tiver mais informações sobre a glucose e puder compartilhar será muito bom. Beijos, querida. Mais uma vez: parabéns pelo blog!

    • 21 de March de 2015 - 22:54

      Jo, a glucose está em praticamente tudo que a gente come que seja industrializado hoje em dia, então duvido que faça mal pra você nessa receita aqui. Ela ajuda a não cristalizar e dá elasticidade aos preparos, o que é essencial pro marshmallow. Você pode substituir por Karo, que é glucose também só que com um pouco de cor e mais líquida. Beijos!

  9. leonice
    24 de August de 2015 - 21:08

    juliana a gelatina no tatal da receita da um sache de 12 g ?

    • 25 de August de 2015 - 18:54

      Leonice, eu teria que pesar pra você, mas estou sem gelatina em casa no momento. Comprando aqueles sachês de duas unidades, com certeza da pra medir o que a receita pede. Beijos!

  10. Gabriela
    19 de February de 2018 - 12:09

    Ju.. super parabéns pelo blog.. te acompanho a muito tempo.. e meus brigadeiros vieram de vc!!!
    Gostaria de saber… Quando sei que a calda está no ponto? Não tenho termômetro em casa… Tem algum segredo?

    Obrigada !!

  11. 30 de October de 2018 - 13:12

    […] Os ingredientes são simples: chocolate branco para temperar, ou cobertura de chocolate branco se você não tiver muita habilidade com temperagem. Corantes para chocolate são necessários, ou corante em gel. Não use corante líquido pois pode estragar o chocolate. Além do chocolate, compre marshmallows grandes para os frankensteins – ou faça os seus, veja a receita aqui. […]

Juliana Morgado

I’m a journalist with more passions than time can allow me to have. I have found in the kitchen my paradise, my resting place after a long and exhausting day. It’s my addiction, really. Not only cupcakes but anything that I find interesting, challenging or fun to do. Despite the blog’s name, it’s not all about cupcakes. I love cooking risotto, of all kinds, and I simply love any recipe with cheese.

Cupcakeando’s History

I’m not sure when or why I started to cook. My memories are of my mother putting me in the kitchen and teaching Brazilian white rice and her awesome pomodoro sauce for spaghetti, with fresh tomatoes just the way only she can do. All I know in the kitchen I’ve learned by one way: practice. My recipes are created from my head and implemented with the tests I run, or even meticulously measured from trusted sources.
I have a true passion for cupcakes, because I believe they represent everything that’s good in the kitchen: butter, sugar, cuteness, dedication and creativity. Everything in the right amount for one person.
I enjoy experimenting with these little ones, and finding out new ways do decorate them. When I have nothing better to do, I start researching and studying recipes, theories and decorations for cupcakes. Yeah, study, that’s right.
The blog is also a place for my second passion: photography. I’m that person who keeps looking for angles and shots while walking on the park. I also study the art of photography through websites and books.

The Name

Cupcakeando means, roughly, cupcakeing in Portuguese. The noun “cupcake” is in a verb tense that most well-schooled Brazilians hate because it means an action that will never stop. That’s precisely my intention. I don’t have any wish to stop my cupcake factory anytime soon, or even stop cooking in general. If I don’t have anymore orders, it will be for friends. If my friends get sick of it, it will be for my family. When my family says “ENOUGH”, it will be for myself (and maybe for my Siberian husky and my Pembroke corgi). Because that’s what I love to do and what makes me truly happy.

Copyright

All photos and texts on this website are produced by Cupcakeando, unless specified otherwise. They represent a lot of work and effort. In case you want to use any photo or text from this website, please make sure to link back to me or even get in touch with me before anything. I’ll be glad to help, but it’s important to give the proper recognition. :)

Creative Commons License
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.

Contact

What if your question has already been answered on the FAQ? Read it just to make sure!

Send your questions or doubts through here.
I answer to each and every e-mail sent to me. Make sure you’ll get my e-mail by adding contato@cupcakeando.com.br to your safe contacts, or my answer might just flip into your spam box.