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Step 6Marshmallow Layer: Whip It Up!
While the syrup is cooling, put the hydrated gelatin into the microwave to melt it. Keep an eye on this! You don't want it to foam over.
A second or two of boiling will leave you with a clear solution.
Add the gelatin solution to the 212 °F sugar syrup, and begin whipping at high speed. As the mixture is whipped, it will begin to turn from a saucy tan to a lighter pasty white color. Whip it for about 4-8 minutes.
Remember that vanilla extract you weighed out before? Add it in at the end of the whipping time. Make sure it's mixed in thoroughly.
Once the whipping is complete, pour the marshmallow into the prepared frame. Level and smooth it, then cover with a well-oiled piece of parchment paper. The marshmallow must be allowed to cool fully before you begin to prepare the ganache. In my 63-degree (F) kitchen, this took about three hours. I gave it an extra hour to be safe.
This would be a good time to clean the kitchen. If you got marshmallow or sugar syrup on something, 10-15 minutes soaking in hot water will dissolve it right off.
A second or two of boiling will leave you with a clear solution.
Add the gelatin solution to the 212 °F sugar syrup, and begin whipping at high speed. As the mixture is whipped, it will begin to turn from a saucy tan to a lighter pasty white color. Whip it for about 4-8 minutes.
Remember that vanilla extract you weighed out before? Add it in at the end of the whipping time. Make sure it's mixed in thoroughly.
Once the whipping is complete, pour the marshmallow into the prepared frame. Level and smooth it, then cover with a well-oiled piece of parchment paper. The marshmallow must be allowed to cool fully before you begin to prepare the ganache. In my 63-degree (F) kitchen, this took about three hours. I gave it an extra hour to be safe.
This would be a good time to clean the kitchen. If you got marshmallow or sugar syrup on something, 10-15 minutes soaking in hot water will dissolve it right off.
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