Homemade Marshmallows in .NET framework

Draw QR Code in .NET framework Homemade Marshmallows

You may wonder why someone would want to make homemade marshmallow if you can buy very good marshmallows at the store Well, purchased marshmallows limit you because they pretty much come in two sizes: large and mini And they also usually come in one color: white But sometimes you just have to have a bigger hunk of marshmallow, or you may want a different color and flavor like strawberry marshmallow All you have to do is take the basic recipe, add flavor and color, and you satisfy your taste

1-pound box confectioners sugar (you won t need the entire box; just keep plenty of sugar handy) 3 1-tablespoon envelopes unflavored gelatin

1 Place 1 2 cup of cold water in a mixing bowl, sprinkle 3 gelatin envelopes into the water,

lined dish with about 3 tablespoons of confectioners sugar using a sieve (doing so helps marshmallow release from the paper)

cook over medium heat until the sugar dissolves and the solution comes to a boil (about 15 minutes) Cover the mixture with a lid for about 3 minutes to allow any sugar crystals to dissolve from the sides of the pan Remove the lid, place a candy thermometer on the side without allowing it to touch the bottom of the pan, and cook on high heat until the mixture reaches 240 degrees (about another 11 minutes) Remove the pan from the heat

4 With the mixer on medium speed, slowly pour the cooked syrup into the gelatin mixture When you ve poured all the syrup into the pot, beat the mixture on high speed, using the whisk attachment for about 15 minutes until it becomes white and quite thick During the beating process, stop the mixer to scrape the sides of the bowl because marshmallow thickens on the sides Beat in the vanilla extract on slow speed

baking dish and spread it with a rubber spatula (see Figure 10-1) The marshmallow is quite sticky and thick at this stage, so simply do your best to spread it in the dish Sprinkle the top with 2 to 3 tablespoons of confectioners sugar (using a sieve is best to spread the sugar)

the marshmallow from the dish by lifting the paper lining by the corners Peel off the paper and cut the marshmallow into 30 to 35 11 2 to 2-inch squares

Per serving: Calories 78 (From Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 29mg; Carbohydrate 20g (Dietary Fiber 0g); Protein 1g

With this recipe, you make a nice light marshmallow that has a very chewy quality This recipe is technically a no-cook recipe because no boiling is involved: You just heat your combined ingredients to 160 degrees When you handle the marshmallow, I recommend using a 50-50 ratio of cornstarch and sugar mixture to prevent the marshmallow from sticking to your hands In the previous recipe, I recommend using confectioners sugar for the same purpose Frankly, you can use either option because both work just fine; I simply like to offer alternatives when I can to present you with options that serious confectioners use Preparation time: 55 minutes plus overnight to set Yield: 117 1-inch marshmallows

2 Place 1 2 cup of water in a small bowl and let the gelatin soak for 30 minutes or longer 3 Combine 1 2 cup water, the granulated sugar, and corn syrup and heat in a 2-quart

saucepan until the sugar dissolves approximately 160 degrees If you want to be really accurate, clip a thermometer onto the pan when the solution comes to a gentle, lightly bubbling boil Don t let the tip touch the bottom of the pan

4 Add the gelatin/water mixture and vanilla extract to the saucepan and stir until it dissolves into the mixture