Milk Chocolate Marshmallows

Instructions

1. 1

   In a medium saucepan, combine the corn syrup, sugar, and 150ml of water. Place the saucepan over medium heat and stir until the sugar has dissolved.

   Tip: Use a candy thermometer to monitor the temperature.

2. 2

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes.

   Tip: Do not stir the mixture during this time.

3. 3

   Remove the saucepan from the heat and let it cool slightly.

   Tip: Be careful, as the mixture will still be hot.

4. 4

   Add the egg whites to the saucepan and whisk until they have incorporated into the mixture.

   Tip: Be patient and let the mixture cool to room temperature.

5. 5

   In a small bowl, sprinkle the gelatin over 50ml of water and let it sit for 5 minutes to soften.

   Tip: This will help the gelatin dissolve more easily.

6. 6

   Add the softened gelatin to the saucepan and whisk until it has dissolved.

   Tip: Continue to whisk until the mixture has cooled to room temperature.

7. 7

   Add the milk powder, milk, vegetable oil, salt, and vanilla extract to the saucepan and whisk until well combined.

   Tip: Make sure to scrape the sides of the saucepan to avoid any lumps.

8. 8

   Add the milk chocolate chips to the saucepan and melt over low heat, stirring occasionally.

   Tip: Do not let the mixture boil.

9. 9

   Add the almond extract and mix until well combined.

   Tip: If using, sprinkle with colored sugar on top of the marshmallows.

10. 10

    Pour the mixture into a stand mixer or a large bowl and whip until stiff peaks form.

    Tip: This should take about 5-7 minutes with a stand mixer.

11. 11

    Spoon the marshmallow mixture onto a greased surface and let it set at room temperature for at least 4 hours.

    Tip: This will help the marshmallows to set properly.

12. 12

    Once set, cut the marshmallows into desired shapes and enjoy!

    Tip: Store any leftover marshmallows in an airtight container at room temperature.