They are sweet, they are delicious, they are pink, they are covered with sugar - perfection. I never liked bought marshmallows so much, but those home-made make one of my favourite candies. They take a lot of time - I recommend leaving them to set overnight, and make them in the evening. You will also appreciate company when whisking for about 15 minutes.
I made this marshmallows, alternating Martha Stewart's
recipe.
Ingredients:
- 20 g gelatin
- 1/3 cup cold water
- 2 cups sugar
- 2/3 cups corn syrup
- 1/2 teaspoon fine salt
- juice of one orange (about 1/4 cup)
- juice of one lemon
- 1 tablespoon orange flavour
- food color
Directions:
1. Sprinkle gelatin over 1/4 cup cold water in a large pan, set aside. Prepare the tin - 23 x 23 cm. Line it with parchment paper, oil it to prevent marshmallows sticking.
2. In a medium pan, heat remaining water, sugar, corn syrup, juice of oragne and juice of lemon. Bring to boil, cook for 2 minutes. Remove from heat.
3. Pour sugar mixture into pan where gelatin is. Add salt, mix until completely white, about 15 minutes.
4. Add flavour and food color and mix until color is even.
5. Pour fluffy mixture into pan, smooth surface with rubber spatula. Let set overnight, though when you use corn syrup, marshmallows set very quickly.
Now you need to cut marshmallows. This is so far the quickest way I found out:
1. Take thee paper out of the tin, place on cutting board. Using very sharp, long knife, preferably oiled, cut into stripes as wide as the marshmallow is high to get cubes.
2. Put icing suger into a plate, then the stripes - into the sugar. Cover them carefully. Take one to the cutting board and cut into square cubes, covering with icing sugar once again. Sugar prevents those candies from sticking to each other. Put them in rows on a plate or any other flat surface of choice.
They should be eaten within 3 days, kept in air tight container.
I just realised how much pink there is on my blog. I never knew I liked it so much!
