Malted Milkshake Marshmallows

My favorite way to use Toasted Milk powder.

RECIPES

10/15/20243 min read

Ingredients

  • Water pt. 1 ½ cup

  • Corn Syrup 460g/ 2 cups

  • Granulated Sugar 500/2 cups

  • Gelatin powder 33g/ 11 T +1 tsp

  • Water pt. 2 ½ cup

  • Vanilla/vanilla bean 1 whole/ 2 T

  • Toasted milk powder ¼ cup

  • Malted powder ¼ dup

  • Cornstarch ½ cup

  • Powdered Sugar ½ cup

  • Salt ¼ tsp

  • Lactose powder

  • Butter or a pan spray

Equipment

  • 9'' by 13'' inch pan

  • Sifter/Duster

  • Stand Mixer

  • Sauce pot

  • Pastry Brush

  • Whisk attachment

  • Rubber Spatula

  • Knife

  • Cutting board

  • Thermometer

Mallow Debrief

There are a few things to keep in mind before making marshmallows from scratch.

  1. This is an incredibly sticky endeavor, the marshmallow gods require a sacrifice to receive the best tasting mallows. That sacrifice is putting up with the sticky batter. Genuinely worth it if you ask me. You can even trick them by using Baking spray and spraying the crap out of the spatula, knife, and even your hands.

  2. Crystallization is no joke, if the sugar syrup crystalizes there is no saving it. so do yourself a favor and follow the recipe. Don't stir the sugar syrup once the heat is on!

  3. You can use a digital thermometer in fact I prefer it to the candy thermometers. But you have a higher chance of crystallization if you don't know what to look for... so what are you looking for? There will come a point where the sugar syrup will slow from a rapid boil to a slower and thicker bubbling without adjusting the heat. This is the point I look for before a temp my syrup. It will still be a clear syrup and will be under 5 minutes so don't walk away.

  4. Marshmallows aren't made to be healthy so if your going to swap out Corn syrup or anything else for that matter I can't help you with that.

  1. Grab the butter or pan spray and liberally coat your 9 by 13 pan. In a small bowl combine the powdered sugar and cornstarch, give them a quick stir to ensure they are evenly combine.. Then using the sifter dust an even coating of the cornstarch and powdered sugar mixture on the bottom and sides of the greased pan, then set aside the pan and sifter. Don't throw out the leftover cornstarch mixture as you will need both at the end of the recipe.

  2. To begin the mallow batter add the first portion of water, the malt powder, and toasted milk powder to the bowl of your stand mixer. Sir the mixture until the powders have fully dissolved.

  3. To the water and powders mixture add in the gelatin powder and immediately stir it in. then set aside with the whip attachment ready to go.

  4. In a medium to small sauce pot place the second portion of water, corn syrup and then the granulated sugar into the pot. With the heat off gently stir the mixture until the sugar granules are evenly saturated. DO NOT STIR ONCE THE STOVE IS ON

  5. Using a wet pastry brush, wipe down the sides of the pot to remove leftover granules. You want to avoid any crystallization so make sure the walls of the pot are clear.

  6. Turn the heat up to medium and cover with a lid. Once the mixture has started to boil set a timer for 1 minute then remove the lid once the time is up. The steam created by the lid helps Wash down the walls of the pot and prevent crystallization.

  7. Once the lid is removed Gently add in a candy thermometer to the side of the pot.

  8. Continue to boil the mixture until it reaches 235 F also known as "softball stage" in the candy world.

  9. Once the mixture is at 235 remove it from the heat ASAP. Turn your stand mixer on to medium or about 5 if you have a kitchen aid.

  10. Carefully stream in the hot sugar mixture down the side of the bowl, do not to pour directly in the middle/ on the whisk as this could fling hot sugar at you.

  11. Once all the sugar syrup is in turn the stand mixer up to high or about 10 if you have a kitchen aid, and mix until it has more than doubled in size and is thick and glossy about 7-10 minutes.

  12. Add in the Vanilla and salt and give it a final mix until they are combine.

  13. Transfer the batter to the prepared pan and smooth it out so it may lay flat.

  14. Dust with the Starch and sugar mixture and set it in a cool dry place to set up, proximately 6-8 hours.

  15. Cut into appropriate sized pieces, you are king of your own castle so make them as big or as small as you want. Use pan spray on the knife for an easier slice. Making sure to roll each exposed side of the cut marshmallows in the powdered sugar starch mixture to help them not stick to each other.

  16. These mallows are best to be consumed within the first week of making them but technically don't spoil for a few months.

  17. Lastly roast them, toast them, or eat them raw they are one of my personal favorites.

How to Mallow