Raspberry Marshmallows | Hill Street Recipe
Make these sweet treats as a gift for someone special
What’s the serving size?
- Makes about 30
How long will it take?
- 45 minutes preparation + setting time
What do I need?
- Oil spray
- 20g pure icing Sugar, sifted
- 30g corn flour, sifted
- 7 gelatine leaves (10g)
- 400g caster sugar
- 1 tbsp glucose syrup
- 200ml water
- 2 large egg whites (75g)
- 30g freeze dried raspberry, half blitzed to a powder
- Pinch salt
How do I make it?
Line a 25cm square cake tin or baking dish with baking paper.
Mix together the icing sugar and corn flour and sieve 1/3 over the base and sides of your tin.
Soften gelatine leaves by placing in a bowl of cold water.
Mix the water, sugar and glucose together in a small saucepan. Place on medium heat and stir to dissolve the sugar. Increase the heat and boil, without stirring, until it comes to 125C (hard crack stage).
While the sugar is cooking, place the egg whites and salt in the bowl of an electric mixer with the whisk attachment in place. Beat on a medium-low speed until lightly and frothy. When the sugar reaches temperature increase the speed to medium-high and very carefully and slowly pour the syrup in a steady stream into the egg whites while you continue to whisk.
Squeeze excess water from the gelatine leaves and add them to the mixture.
Whisk on medium-high until tripled in size, light and pillowy but still warm, about 5 minutes. Mix through the dried raspberry powder and pieces.
Pour the mix into the tin and smooth off the top. Dust the top with half the remaining icing sugar mix. Once cool, cover with clingfilm and set aside in a cool, dry place (not in the fridge) to set.
Turn marshmallow out on a board and cut into squares. Toss with the remaining icing sugar to lightly coat.
Store between sheets of baking paper in an airtight container.
Tutorial Marshmallows Blooming Roses
By ChocolaCuenca from Ecuador
Blooming Roses Mold
#marshmello #minimarshmallows #fresasconchocolate #edibleroses #marshmallows #tutoriales
How to Decorate Marshmallow Pops: Dessert Recipe
Decorating Marshmallows is super easy to do and you can't beat the sweet and salty flavor these treats offer.
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HOW TO DECORATE MARSHMALLOW POPS:
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Marshmallows Recipe - HoneysuckleCatering
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Move over chestnuts, 'cause you're not the only treat that's going to be roasting on an open fire this holiday season. These Homemade Marshmallows are like enchanted pillowy clouds when you bite into them. Package them up and they'll make the perfect little gift this Christmas. And the lucky ones who receive them can roast them, add them to hot cocoa, or enjoy them right away! To make them you're going to need:
Adapted by: Ina Garten
Ingredients
3 packages of unflavored gelatin
1 1/2 cups of granulated sugar
1 cup of light corn syrup
1 cup of water
1/4 teaspoon of kosher salt
1 tablespoon of pure vanilla extract
and 1 cup powdered sugar
First, you're going to take the gelatin packets and pour them into your mixer's bowl. What you're doing is hydrating the gelatin grains because it won't work if its dry. When you add water to it, it'll form this gel-like consistency that'll work miracles in this recipe! Now let it sit while you start working on the sugar syrup.
combine the sugar, corn syrup, salt, and 1/2 cup of water in a small saucepan and cook over medium heat until your candy thermometer reaches 240 degrees. This will take about 8-10 minutes depending on how hot your burner is.
Once the syrup is ready and your gelatin is fully bloomed it's time to whip them together. With your mixer on low speed, slowly pour the sugar syrup into the bowl and let it mix with the bloomed gelatin. Then turn up your mixer to high speed and whip it up until the mixture is really thick, about 13 minutes. During the last minute, you can add any colors or flavorings you'd like. Today, I'm going to add some red to make it pink and I'm going to add vanilla extract. But you can add peppermint, lemon, lavender...anything goes!
So while the mixer's doing it's thing, let's prepare our pan. I like to use a 9x13 inch baking pan with a sharp edge. Grease the bottom and sides of the pan with some cooking spray, and then line the bottom with some parchment paper. This will make it easier to remove the marshmallows later.
Now take about ¼ cup of powdered sugar and generously dust the pan. You want it completely covered with powdered sugar so that the marshmallows don't stick later.
After 13 minutes of mixing, your marshmallow mixture is going to start to look really thick and fluffy. Now, we're in a sticky situation... literally. Take your spatula and spray both sides with some cooking spray and pour your marshmallow mixture into the pan. WIth your spatula, spread it out evenly and smooth the top. Hit the top with some more powdered sugar and let it sit uncovered, 8 hours or overnight to dry out.
When it's ready, lay your marshmallow sheet on a board pre-dusted with powder sugar, and cut them however you'd like. If you'd like use a cookie cutter for some fun shapes, and then dust your pieces with some more powdered sugar.
Not only do these marshmallows taste amazing, they also make the cutest little favors or edible gifts. I like to package them up like this and pair it with some hot chocolate. They're perfect for making s'mores too!
I hope you had fun making these puffy little treats.
don't forget to subscribe. Happy holidays and I'll see you guys soon! byeee :)
Mixer by Kitchen Aid:
Candy Thermometer by Wilton:
Saucepan by AllClad:
Bowls by Anthropologie (similar here):
Sweater by J.Crew:
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Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home. easy recipe by honeysuckle Recipes - Topic
Homemade Marshmallows Recipe | Make It At Home Ep 1
Hi Everyone! Today I'll be showing you how to make an easy homemade marshmallows recipe at home. Marshmallows are a perfect summer treat and a very easy recipe to make for any get together, or quiet night. Enjoy!
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LIST OF INGREDIENTS
Gelatin
118g water
30g gelatin
Syrup
440g sugar
118g water
2g salt
100g light corn syrup
1/2 tsp. vanilla paste plus 1/2 tsp. vanilla extract or 1/2 tbsp. vanilla extract
Dust
1/2 cup potato or corn starch
3/4 icing sugar
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My name is Juliana and I hope you'll join me on a delicious food adventure of my favourite home recipes and my best tasting bites from around my home and around the world. As a professional in the kitchen, who's also a home chef and a total foodie, I hope BakeCookTravel leaves you feeling excited about being in the kitchen and eating the food you love!
#MarshmallowRecipe #MakeMarshmallowsAtHome #BakeCookTravel
DIY: How to Make Marshmallows Like a Pro with the Best Homemade Marshmallow Recipe
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Curious on making marshmallows at home? It's fun and easy. Learn how to make marshmallows from scratch with the Test Kitchen's Louise Emerick. Your s'mores and snacks will never be the same.
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