But to save on time…we decided to make it’s offspring, Russian Marshmallows called, “Zifer.” This by far is the coolest thing we have ever done from this project. How many can say they’ve made there own marshmallows??
As we found out, it is a recipe meant for those who are patient. I am not one of those people. I’m the type of person who, when driving to a new place, will turn back just before the turn thinking I must have missed it and continue in circles…for sometime.
When we looking over the ingredients, we noticed it called for “Castor Sugar.” Castor Sugar is called Extra Fine sugar in US. You can take granulated sugar and throw into a food processor to achive extra fine sugar if your grocery store does not have it.
Our store did not have it and we do not have a food processor. Depending on who you ask, our research told us you can supplement confectioner’s sugar if you don’t have any other options. Thankfully.
Here’s how it all went down:
“Add the sugar and first lot of water together into a large pot. Bring the mixture to the boil, stirring to dissolve. Boil until large bubbles appear in the middle.” Wait a very long time, letting it boil, for GIANT bubbles to appear and the mixture to take on a syrup like consistency before using a spoon, take a little of the sugar syrup and drop it into cold water to make a ball. If the ball keeps its shape and doesn’t get stuck to your fingers, whatever that means, then it is ready. Remove the pot from the stove.
Mix a packet of unflavored gelatin into a 1/2 cup of HOT water in a bowl until dissolved. Using an electric beater, beat the gelatine into the sugar syrup. Continue to beat for 5 or so minutes until the mix is smooth, thick and creamy white. Stare at each other shocked it’s actually working.
Add in the 1/2 teaspoon of vanilla, beat, then pour in the egg white in a thin stream as you continue to beat for another 5 or so minutes. The mixture should thicken and resemble a stiff uncooked meringue mixture. This part takes forever and all the while we were doing it, I was urging it wasn’t working and we had failed. In fact, we even added an extra egg white after thinking we had done something wrong. We hadn’t. It just takes time to thicken and hold it’s shape. Just keep mixing away until your arms fall off…
Dust a baking tray with a liberal coating of icing sugar and prepare a piping bag….Ziploc bag. If you don’t have a piping bag, you can always spoon out the mixture onto trays instead. Nice try, that did not help, turned into giant blob. Will continue to use Ziploc.
When the mix is thick enough to pipe out and retain its shape, spoon it into the piping bag. Pipe out any size or shape that takes your fancy. Made flowers and funnel cakes.
Dust marshmallows with icing sugar, set aside in the fridge or a cool place to set and harden. They should have an almost crunchy outside, like meringue, and a soft marshmallow inside. When set, remove from the tray and store in air tight containers in the fridge. Tried to “dust” on powdered sugar with no such luck.
It just bounced right off it. Thinking we were done, we placed it in the fridge overnight. Except in the morning, we discovered it was only marshmallowy and not at all crunchy as well as very sticky. That’s when we removed each marshmallow and rolled it in powdered sugar. Finally, it’s done. It’s crunchy and air-drying a little more as we speak.
It tastes sooooo good. Like Peeps actually. If we had extra fine sugar, we could have rolled it in that and placed two chocolate covered eyes on it and it’d be identical! Add in a little food coloring next time to the mix and we could even make Pink Peeps.
And, say we dipped in graham cracker crust and then in chocolate, we’d also have the perfect moon pie. The options are truly and heavenly endless.
I can check that item off of my bucket list now.
Learn how the heck to make marshmallows.
You can find the recipe here: Russian Marshmallows Zifer