Ingredients :
(Recipe adapted from here )
Gelatin mixture :
15g Gelatin powder
30ml Water
Syrup :
15g Glucose syrup
150g Granulated sugar
50ml Water
Others :
60g Egg whites
1tsp Vanilla extract
Dusting mixture :
30g Corn flour
30g Icing sugar
Method:
1.Line the base of 15x15cm pan with baking paper. Sift corn flour and icing sugar together, then sprinkle over the baking paper.
2.Put the gelatin powder and water in a heat-proved bowl and stir until the gelatin become moist. Boil a water in a small sauce pan (measure that the water is not higher than the gelatin bowl). When
the water boil take the sauce out of the heat and place the gelatin
bowl inside, stir until melt completely (when it melted you can let it
sit in the pan and process the next step).
3. In a sauce pan, put the sugar, glucose syrup and water and bring to boil over medium low heat.
4. When the syrup reaches 100°C, start whisking the egg whites. The
syrup is ready when it reaches 117°C; pour it over the egg whites and
continue whisking until the meringue is warm to touch pour the gelatin
mixture into the meringue, and continue whisking it.
5.When the meringue cool whisk in the vanilla extract, then pour into the prepared pan, smooth the top.
6.Let it sit for 12 hours. Sprinkle the dusting mixture over the work surface. Taking the marshmallow out of the pan, cut into desire pieces, using the dusting mixture to prevent sticking.
(Recipe adapted from here)
Bloom Stage
4 1/2 teaspoons unflavored powdered gelatin
1/2 cup cold water
Syrup Stage
3/4 cup sugar
1/2 cup light corn syrup, divided
1/4 cup water
1/8 teaspoon salt
Mallowing Stage
2 teaspoons pure vanilla extract
3 tablespoons creamy peanut butter (I omitted this)
Coating
1 1/2 cup of confectionery sugar
1 cup of corn starch or potato starch
- Lightly coat a 9 X 13 inch baking pan with cooking spray. Use a paper towel to wipe and coat the surface of the pan evenly. (I used a 8" by 8" baking pan)
- Add gelatin to a bowl of cold water. Whisk together and let soften for about 10 minutes.
- In a 1 1/2 quart saucepan, stir together the sugar, 1/4 of the corn syrup, water and salt over high heat.
- Boil, stirring occasionally until the temperature reaches 240
degrees F on a candy thermometer. (Make sure the tip does not touch the
bottom of the pot)
- While boiling, pour remaining 1/4 cup of corn syrup into the bowl of
an electric mixer fitted with the whisk attachment. Microwave gelatin
on high for about 30 seconds. Stir again and pour into the mixer bowl. (I double boiled over simmering water) (I Set the speed to low and keep it running.
- When the syrup reaches 240 degrees F, slowly pour it into the mixer bowl.
- Increase speed to medium and beat 5 minutes.
- Increase speed to medium high and beat 5 more minutes.
- Increase speed to highest setting and beat 1-2 minutes.
- Beat in vanilla.
Place peanut butter into a small bowl and add a quarter of the
batter. Quickly stir until well blended. Scrape the peanut butter mallow
back in the mixer bowl with the vanilla batter. Use a large spatula to
gently fold the two batters together until mostly blended. (I omitted this step)- Pour into prepared pan, using an offset spatula to quickly smooth it out.
- Sieve a layer of coating on top generously
- Let it set for about 6 hrs then cut into small pieces using a pizza cutter brushed with oil. Put more coating on cut surfaces and shake off excess coating in a sieve.
