Peanut butter marshmallows
This peanut butter marshmallow recipe makes marshmallows that are gorgeous, silky smooth, and impossibly soft.
Equipment
Ingredients
Gelatin
- 40 grams unflavored gelatin
- 230 grams cold water
Syrup Slurry
- 680 grams sugar
- 560 grams corn syrup
- 170 grams water
Flavors & Inclusions
- 90 grams powdered peanut butter
After spreading in pan
- 150 grams creamy peanut butter melted for drizzling
Post cutting
- 100 grams powdered sugar
Instructions
Prep work!
- Melt regular peanut butter in the microwave until fluid. Microwave in 30 second intervals, stirring after each one. Set aside.
- Line a 10 x 10 x 2 " pan with lightly oiled parchment paper, making sure the parchment covers the sides.
Hydrate Gelatin
- Whisk 40 grams of gelatin and 230 grams of cold water in the bottom of your 5 quart mixing bowl. Set aside to hydrate while you cook your syrup.
Cooking Syrup
- In a heavy duty thick bottomed pot, combine 680 grams sugar, 560 grams corn syrup, and 170 grams of water. Heat over high heat, stirring constantly, until 252F.
- Remove from heat. Cool until 210F, undisturbed.
Making Marshmallows
- Once syrup has cooled to 210F, add to gelatin.
- Using the whisk attachment, start mixer on low, bringing it up to high speed so syrup doesn't splash out of mixer. Mix on high for 10 minutes. Marshmallow will double in size.
- Turn mixer to low. Add in powdered peanut butter until combined.
- Spread into prepared pan. Drizzle fluid peanut butter on top in lines, swirling with a butter knife.
- Top with additional sheet of lightly oiled parchment. Set aside for 12 hours before cutting.
Cutting
- Cut into desired size.
- Roll in powdered sugar mix after dusting. Store in an airtight container.
Nutrition
Calories: 455kcalCarbohydrates: 65gProtein: 4gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gCholesterol: 5mgSodium: 48mgPotassium: 176mgFiber: 2gSugar: 63gVitamin A: 7IUVitamin C: 0.3mgCalcium: 91mgIron: 1mg
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