These delicate marshmallows have the same subtle floral, slightly coconut-y flavor and light purple hue of taro root.
By Amrita Rawat
Homemade Taro Marshmallows
- Total Time: 6 hours
- Yield: 20 marshmallows 1x
Description
These delicate marshmallows have the same subtle floral, slightly coconut-y flavor and light purple hue of taro root.
Ingredients
Scale
- 4 1/2 tsp unflavored powdered gelatin
- 1/2 cup cold water
- 3/4 cup sugar
- 1/2 cup corn syrup
- 1/4 cup water
- pinch of salt
- 3 heaping tablespoons taro powder (or here or here)
- 1/2 cup powdered sugar + 1/4 cup potato starch (mix together)
Instructions
- Pour the water in a microwaveable bowl and sprinkle the gelatin evenly on top. Set aside until the gelatin powder is immersed in the water.
- Stir together the sugar, corn syrup, water, and salt in a saucepan over high heat.
- Use a candy thermometer and boil until it reaches 238 degrees F.
- While it’s boiling, warm the bowl with the gelatin and water for about 30 seconds in a microwave, and then vigorously stir until properly melted.
- Add in the taro powder and stir until the powder is melted (you might need to zap it one more time to warm it up enough).
- Add the mixture to a stand mixer and start running on low.
- When the syrup reaches the correct temperature, slowly pour it into the mixer bowl while it’s running.
- Increase the speed to medium and beat for 5 minutes.
- Then beat on high for a couple of minutes until fluffy and white and tripled in volume.
- Pour into prepared pan, using an offset spatula to smooth out the top and smooth into corners.
- Sift the powdered sugar/potato starch coating evenly and generously over the top.
- Let sit for about 6 hours (usually overnight) in a cool, dry place.
- Use a knife to loosen the marshmallow from the edges of the pan.
- Invert onto a cutting board that is covered in the powdered sugar/potato starch mix and cut into whatever sizes you wish (use a cookie cutter for funsies).
- Dip the sticky edges into more coating.
- Store in a container with lots of the powdered sugar and potato starch mixture, it tends to get sticky over time.
- Consume in about a week or two.
- Prep Time: 6 hours
- Category: Dessert
