How To make Marshmallows
1/4 c Cornstarch
1/3 c Icing sugar
-(or pref,powdered - Vanilla Sugar) 1 Gelatin;unflav
-1 envelope 1/3 c -Water
2/3 c Sugar; granulated
1/2 c Light corn syrup
1 pn -Salt
1 ts Vanilla extract
Sift cornstarch and confectioners sugar into bowl. Lightly grease 8X8 inch square baking pan and sprinkle one tbs cornstarch and sugar mixture into it. Tilt pan in all directions to coat sides as well as bottom. Leave any excess in pan. Sprinkle gelatin over water in a small saucepan and let soak for 5 minutes. Add granulated sugar and stir over moderately low heat until dissolved. In a large bowl of an electric mixer, combine gelatin mixture, corn syrup, salt and vanilla and beat for 15 minutes on high speed until peaks form. Spread fluffy mixture into prepared pan and smooth top. Leave for two hours or until set. With wet knife, cup marshmallow mixture into quarters and loosen around edges. Cut each quarter into nine pieces and roll each in starch and sugar. Place marshmallows on cake rack covered in paper towels and let stand overnight to dry surface slightly. Store in airtight container. Marshmallows will keep for a month. MAKES: 3 Dozen ~=> Vanilla Sugar (Granulated or Powdered) Simply bury one, two or even more vanilla beans in a jar of sugar and cover it with a tight lid. If you want to the beans to flavor the sugar more quickly, cut them lengthwise with kitchen shears. do this over the container of sugar so the tiny seeds ~ source of much of the flavor - will land where they belong.
How To make Marshmallows's Videos
Homemade Marshmallows Recipe/marshmallow Recipe Without Candy Thermometer And Liquid Glucose
Ingredients :
Gelatin : 30 grams
sugar : 250 grams
hot water : 120 ml/1/2 cup
Vanilla essence : few drops
Food color : few drops
Water : 120ml/1/2 cup
corn flour or icing sugar as needed
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Chocolate Marshmallow Cookies! Recipe tutorial #Shorts
How to make Chocolate Marshmallow Cookies!
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Professional Baker Teaches You How To Make MARSHMALLOWS!
Coconut Marshmallows are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Yield: 36
Prep Time: 40 minutes
Cook Time: 15 minutes
1 ½ Tbsp (8 g) gelatin powder
3 large egg whites
1 ½ cups (300 g) granulated sugar (caster sugar)
2 tsp (10 mL) vanilla extract
1 tsp (5 mL) coconut extract
1 cup (100 g) sweetened flaked coconut
1 ½ cups (270 g) white chocolate chips, for melting
equal parts icing sugar and cornstarch (cornflour), mixed together (for dusting)
Directions
1. Line an 8-inch (20 cm) square pan with parchment paper so that it comes up the sides. Using a piece of paper towel, lightly grease the parchment paper with vegetable oil.
2. Stir the gelatin powder with 6 Tbsp (90 mL) of cold water in a small dish and set aside.
3. Whip the egg whites in a large bowl with electric beaters or in a stand mixer fitted with the whip attachment until foamy.
4. Place the sugar with ¼ cup (60 mL) of water in a medium saucepot over high heat and bring it up to a full boil. Boil the sugar, without stirring, until it reaches a temperature of 240 F (115 C) on a candy thermometer. Carefully pour this into the egg whites while whipping on high speed (let the sugar syrup run down the side of the bowl, to avoid hitting the beaters and splashing). Add the softened gelatin to the meringue and continue to whip on high speed until the meringue cools to almost room temperature, about 5 minutes. Stir in the vanilla and coconut extracts. Scrape the marshmallow into the prepared pan and spread to level. Sift a layer of the icing sugar/cornstarch mixture overtop and allow the marshmallow to cool until completely set, about 2 hours.
5. While the marshmallow is cooling, prepare the coconut. Preheat the oven to 350 F (180 C). Spread the coconut on an ungreased baking tray (or pie plate) and toast for 10 minutes, stirring once halfway through toasting (not all of the coconut will brown). Set aside to cool.
6. Turn the marshmallow out onto a cutting board dusted with the icing sugar-cornstarch mixture. Cut the marshmallow into 36 squares. Lightly dust all sides with the icing sugar-cornstarch mixture, taping off any excess and set on a parchment-lined baking tray.
7. Melt the white chocolate chips in a metal bowl placed over a pot of barely simmering water, stirring gently until melted. Remove this from the heat. Dip each marshmallow a third to halfway into the white chocolate (it may take 2 dips, to get the chocolate to coat evenly over the starch on the marshmallow). Shake off any excess chocolate (should no longer drip) and then dip the marshmallow into the toasted coconut. Place this back on the baking tray to set and repeat with the remaining marshmallows.
The marshmallows will keep in an airtight container for up to 2 weeks.
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Unicorn Marshmallow (Marshmallow for Piping Recipe). Perfect for your hot chocolate or coffee!
UNICORN MARSHMALLOW
Yield: about 15 marshmallows
24 g gelatine sheet
Cold water
130 g castor sugar
20 g water
20 g honey
20 g confectioner’s glucose
70 g egg white
40 g castor sugar
Food coloring
Powdered sugar and cornstarch (1:1) for dusting
How To Make Marshmallows | Easy Recipe | No Corn Syrup
So pillowy soft marshmallows that you can make in your kitchen. This recipe is my kids favorite.
Here's what you'll need:
-unflavored gelatin 1 tablespoon (10g) & cold water 1/4 cup (60ml)
-sugar 1 cup (200g) & water 1/4 cup (60ml)
-cornstarch for dusting
I hope you will enjoy this recipe. Let me know and comment down below. Thank you all my darling lovelies! Sending you all the love and positive vibes~Weng ????????????
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Homemade Marshmallow Nougat Recipe | මාශ්මෙලෝ නගට් රෙසිපි UDFlavors
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Butter 100 g
Marshmallow 250 g
Milk powder180 g
Almond Nuts 40 g
Cranberries 40g
Pistachio 40g
Dried strawberries 30 g
???????????????????? ???????????? ???????????? ???????????????????????????????? ~♬ ♥
＃Marshmallownougat
＃Nougatbar
＃Fruitsnougat