Bear Plushie Brown Sugar Marshmallow

My friend requested for me to make marshmallows modelled after her favourite bear soft toy, Momo, that has been with her since childhood so this is a special bake 😊.

Have a look at Momomallow in action and Momomallow with the real Momo!

I thought more practice with character marshmallows is always good so I took time out to make these bears along with some of my kids' favorite plushies (stay tuned for future post!). I decided to use some brown sugar to replace white sugar for a naturally tanned colour.

Brown sugar marshmallow

Ingredients:

75g brown sugar

125g caster or granulated sugar

82g light corn syrup

A pinch of salt

1/8 tsp cream of tartar (optional)

60g water

75g egg whites

9g (1 tbs) gelatin powder

30g ice water

1/2 tsp vanilla extract

Steps:

I followed almost the same steps as my original reference recipe but melted the gelatin separately instead of in the sugar syrup. I poured the gelatin into the Italian meringue after a while after adding in the syrup to egg whites.

Remember to use a taller saucepan when using brown sugar in Italian meringue as the bubbling syrup rises a lot higher than white sugar.

Before making the marshmallow batter, prepare your baking tray by lining with parchment paper and then covering with generous amount of cornstarch or a mix of cornstarch and icing sugar. You may want to mark out the borders or rough shapes of the character in the bed of cornstarch so that they end up almost the same size and shape when you pipe.

I coloured a little batter with charcoal powder for black marshmallow batter for the eyes and nose. Don't use piping tips so that you can microwave the bag of marshmallow batter any time it thickens up too much.

Leave to dry in the open overnight before dusting with cornstarch or a mix of cornstarch and icing sugar. Store in airtight condition at cool room temperature up to two weeks.

Follow me on Instagram at phay_shing to see more of my work as I don't necessarily post all my bakes in the blog in a timely manner.

with love,

Phay Shing