From the kitchen
Camel Milk Marshmallows
Homemade fluffy marshmallows using camel milk in place of water for a subtly richer flavor.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 3 packets unflavored gelatin, about 21 g total
- 1 cup pasteurized camel milk, cold, divided
- 1 1/2 cups sugar
- 1 cup light corn syrup
- 1/4 tsp fine salt
- 1 tbsp vanilla extract
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
- 1 tsp neutral oil, for pan and tools
Method
- Oil a 9-by-13-inch pan and dust with half the powdered sugar-cornstarch mixture. Sprinkle gelatin over 1/2 cup cold milk in a stand-mixer bowl; bloom 10 minutes.
- Combine sugar, corn syrup, salt and remaining milk in a deep saucepan. Heat gently until sugar dissolves, then cook to 240°F with a candy thermometer.
- With mixer on low, carefully pour syrup in a thin stream down the bowl side, avoiding the whisk.
- Increase gradually to high and whip 10 to 12 minutes until thick, glossy and lukewarm. Beat in vanilla.
- Spread in the pan with an oiled spatula. Dust lightly and refrigerate 4 hours until firm.
- Cut with an oiled knife and coat cut sides with remaining dusting mixture.
Cook with confidence
Before you start
Before you start
This dairy-containing version is refrigerated rather than treated as a shelf-stable marshmallow. Use a stand mixer and a deep syrup pan; hot syrup and high-speed mixing require careful handling.
Serving and keeping
Keep covered in the refrigerator for up to 5 days. Return unused portions promptly; avoid leaving out more than 2 hours.
Whip Until Tripled
After carefully streaming hot syrup into gelatin, whip 10 to 12 minutes until thick, glossy, and roughly tripled.
Troubleshoot
- Loose: syrup below 240°F or under-whipped.
- Rubbery: excess gelatin.
- Sticky cutting: insufficient dusting or set time.
- Dense: syrup poured too fast before mixer established.
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