VANILLA EGG-FREE MARSHMALLOWS
These bouncy vanilla marshmallow treats make a great homemade gift and they contain just five ingredients. Perfect for a sweet afternoon pick-me-up
Provided by Barney Desmazery
Categories Dessert, Treat
Time 35m
Yield cuts into 16
Number Of Ingredients 7
Steps:
- Separate the leaves of gelatine and tip into a glass bowl. Pour over 150ml of boiling water from a kettle and stir until the gelatine has completely dissolved - if its not dissolving give it 10 sec blasts in the microwave and stir until it is. Scrape the mixture into the bowl of a table top mixer with a whisk attachment.
- Tip the caster sugar and liquid glucose into a saucepan with 200ml water boil vigorously until the mixture reaches 127c on a cooking thermometer. When the syrup is up to temperature turn the whisk down to a slowish beat and slowly pour the hot syrup over the gelatine mixture. Add the vanilla extract and continue to whisk on high for 8 mins until the mixture has thickened to a point that it is shiny white and holds its shape.
- Lightly grease a 20 x 20 cm tin. Use a grease spatula to scrape the mixture into the tin and use a piece of cling film to flatten it out. Leave for at least an hour to set. Loosen the edges with a knife and dust a work surface with the rest of the icing sugar mixture. Turn the marshmallow onto the icing sugar and use a knife dipped in boiling water to cut into squares - dust them with more of the icing sugar mix. Will keep in an airtight container for up to a week.
Nutrition Facts : Calories 161 calories, Carbohydrate 39 grams carbohydrates, Sugar 35 grams sugar, Protein 1 grams protein
EGGLESS CITRUS MARSHMALLOWS
Sunny yellow (if you use the colouring) and full of lemon and orange flavour! It's a nice change from your usual Easter Peeps. Original recipe from http://www.frillsinthehills.com/2009/08/make-your-own-eggless-marshmallows.html, modified slightly by me
Provided by YummySmellsca
Categories Gelatin
Time 50m
Yield 1 9x13-inch pan, 70 serving(s)
Number Of Ingredients 10
Steps:
- In the bottom of a stand mixer fitted with the paddle attachment, whisk gelatine with 1/2 cup water and set aside.
- In a bowl set over simmering water, whisk together remaining water, corn syrup, sugar and salt.
- Cook the mixture, stirring often, until the mixture reaches 120°F
- Start the mixer and gradually add the cooked mixture, then increase the speed to high and beat 10 minutes, until the mixture becomes thick and meringue-like.
- Add extracts and food colouring and beat 2 minutes more.
- Meanwhile, sift together the icing sugar and cornstarch and then re-sift half of this into the bottom of a lightly oil-sprayed 9x13" pan.
- Scrape the marshmallow "batter" into the tray, smooth the top (as best you can) and set aside for 20 minutes at room temperature.
- Dust the remaining icing sugar mixture on the top of the tray of marshmallows, then turn out onto a smooth surface.
- Cut into pieces and coat with the excess sugar mixture.
- Store in airtight container.
Nutrition Facts : Calories 40.1, Sodium 11.2, Carbohydrate 9.9, Sugar 7.4, Protein 0.3
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