Passionfruit Honey Vanilla Reduced-Sugar Snake Marshmallows

 Someone asked privately if the sugar content in my default marshmallow recipe in Deco Marshmallows can be reduced. My first thought was wouldn't it affect the stability and simply be essentially a volume reduction? I decided to give it a try anyway. Here's what I made to welcome the Year of the Snake!

Passionfruit honey vanilla marshmallows that are more tangy than sweet and full of passionfruit flavour!

A closer look at the kawaii version!

While reducing sugar did make the marshmallow batter softer to work with, it also did make it a little more unstable as expected so one has to work quickly and adjust the process a little to make it work. What's more significant is the reduction of invert sugar. I reduced the amount of invert sugar (can be light corn syrup, glucose syrup, dark corn syrup, golden syrup or honey) just enough to prevent sugar crystallization. The resulting marshmallow tends to be less sticky in humid Singapore's air, which is a plus point for me!

Here are the piped snakes before dusting.

This design is inspired by clarakitchen21 (Youtube channel)

They are super fun to play with especially the long snake which can slither!

Piping tutorials are on my Instagram.

Long snake piping tutorial:

https://www.instagram.com/reel/DEeuHtpSlOX/?igsh=YmJmbXIxYmg1aW9m

Kawaii snake piping tutorial:

https://www.instagram.com/reel/DEj3vf0S5Lp/?igsh=c20ydnp3ZXE4amY2

Do give these a try to welcome the Year of the Snake!

P.S. If you are interested to know about my reduced sugar recipe, I will be sharing it in my upcoming studio marshmallow class for mandarin orange and pineapple tarts that will delight (and fool 🤭) your family and friends this Lunar New Year!

with love,

Phay Shing