hello welcome to Stacey DS kitchen today I'm going to show you how to make the best to ever marshmallow recipe using giant buttons for 40 grams of beef gelatine into a bowl and on top of that you want to pour 150 mil of cold water we're going to gently stir this and then we're going to leave the gelatine to bloom basically means expect it's going to expand it's gonna set okay we leave that over there until later now in a heavy-based pan I have already put a hundred grams of glucose syrup it didn't they're already on top of that I'm going to put 500 grams of granulated sugar and 100 mil of water then put the hob on to a medium-high temperature you need to stir in the glucose syrup water and sugar until it's nicely combined and then we're going to put on the lid now put your lid on and set your timer for five minutes the reason the lid is on is so that when the sugar syrup starts boiling it was self clean the sides and all the sugar that has been stuck to the sides it will come off and there won't be any crystallization in your pan now at our stand mixer you want to put in 150 grams of room-temperature egg whites it's probably around 4 eggs and 1 tablespoon or 15 grams of granulated sugar and half a teaspoon of cream of tartar make sure you've got the whisk attachment and start the speed on slow whilst this is boiling for five minutes this is going to be going round at this kind of speed so that the egg whites stay at their foamy stage we don't want them to puff up too much we just want to stay at their foamy stage very nice in their foamy stage ah okay let's have a little look beautiful the sugar is boiling away beautifully now we need to get this up to 130 degrees and then it's ready to pour into the egg whites I think it's going to take another two minutes to get the sugar up 230 degrees has already been in for five minutes approximately seven maybe eight minutes to get 230 degrees and keep your eggs going like that the whole time okay it's at 27 127 degrees 128 degrees 129 degrees hundred and thirty 130 soon as it reaches 130 to take it off of the heat now it's time for it very carefully into your egg whites at the same time as turning the speed up as soon as your egg whites and sugar syrup I'm in at high speed cell phones come back to your pan get your gelatine and put it into the saucepan and you do not want a gelatine to boil it's very important it doesn't boil but what you need to do is mix it so it dissolves into a liquid if you need to take the heat up a little bit again if you need to put on the Hoss that's fine the first bit is always done by the heat of the pan and then sometimes the last bit just needs a little bit of help so I've just put it on a low heat just to dissolve the rest of the other team and as soon as that's dissolved it's time to put in your vanilla I'm putting in 1 tablespoon of vanilla bean paste and stirring that in and now those times pour it into the stand mixer once it's been pulled in take the speed bag too high and just leave it for eight minutes oh that's better that's a quiet after about eight minutes it's time to turn off your stand mixer and pour in your buttons now just very slowly mix it in right that's it with this particular recipe the marshmallow will still be warm when you're finished that's absolutely fine you're pouring into your pan and put it in the fridge to set so it's ridiculous place the button on the surface so well this boil has buttons in it but I have done marshmallows with Oreos in it Mars bar M&Ms alcohol you name it this is just the most perfect recipe for marshmallows did you ever find I would absolutely love to see your creations so if you do decide to make this marshmallow or any of my other recipes please do tag me on Instagram so I can see okay we're just smoothing over a little bit it sets very fast mm-hmm take a piece of baking parchment and some spray oil spray it on the top now you just want to pop that on the top of your marshmallows and just ease it down in fact that and now you put this in the fridge for about two hours and it's ready to cut now you want to take off the parchment peel it off don't worry you have to be careful with it look it's not going to rip or anything and and turn the marshmallow out onto the board and I'm going to peel off the back in this bowl I've sifted together one cup of corn flour and one cup of icing sugar and mixed it and that's what you're going to put your marshmallows in once you cut them the cup down here or there's a nice big chunky bits of buttons here look so I'm just going to cut it all the way along yes can't wait to taste this children absolutely adore these obviously if you decide to do it with alcohol then perhaps you don't give it to the children that's up to you but they're very very delicious if you put Bailey's in instead of the vanilla when it's adding even at a time Bailey's instead really yums they are sticky at the moment very that's the nature of marshmallows as soon as you put them in the sugar and the corn flour they won't be sticky anymore marshmallows are a bit of a flowery mess but you know what you could don't need to make it a mess you can do it bit more gently than me that's how I do it I roll pop them in oh ha ha ha I get my hands on that one some to be really happy they have loads of buttons other ones will have hardly any buttons after you put them in the icing sugar combo you want to shake them off like that shake while the icing sugar off and pop them in the bowl and this way they won't stick together I just love making washing my house brilliant and there we have it bouncy pillowy marshmallow goodness with buttons thank you so much for watching my video if you enjoyed it then please click the subscribe button