With a soft, pink interior, these marshmallow treats aren't your typical holiday dessert. These delectable sweets will keep well for three to four days if stored in an airtight tin lined with baking parchment. If you're looking for a warm treat during cold, winter days, roast these homemade marshmallows over an open fire with the kids. Create these melt-in-your-mouth goodies for all the sweet tooths on your Christmas gift list.
It's essential that you use a sugar thermometer to achieve the correct boiling point when heating the sugar solution in this recipe. The sugar syrup is extremely dangerous at this high temperature, so take care and keep children well away from the pan. The soft marshmallows keep well for three to four days if stored in an airtight tin lined with baking parchment.
Ingredients
2 Tbsp. confectioners' sugar
2 Tbsp. cornstarch
8 sheets leaf gelatine (1 oz.)
1/2 cup hot water
2–3 drops food coloring (optional)
1 lb 1-1/2 oz. granulated sugar
1 cup cold water
2 egg whites
sugar thermometer
Directions
1. Lightly oil a baking tray. Mix the confectioners' sugar and cornstarch, and sift a little into the baking tray to coat it. Dissolve the gelatine in the water in a small bowl. Add the food coloring.
2. Put the sugar and water in a large pan. Stand a thermometer in the pan and heat the sugar syrup to 252 degrees F. In the meantime, whisk the egg whites until stiff.
3. Take the boiling syrup off the heat and mix in the dissolved gelatine. Then, gradually beat the syrup into the beaten egg whites. The texture should be thick and creamy.
4. Pour the mix into the tray and leave to set in a cool place. Once cool, cut into squares. Lightly coat each square in the confectioners' sugar and cornstarch mix. Store in an airtight tin.
Check back for more great Holiday ideas and recipes!
Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!
Live well,
Yvonne
No comments:
Post a Comment