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- Powdered sugar 2/3 cup
- 1/3 cup corn starch
- Water 1 cup
- Gelatin 3.5 tbsp. l
- Invert syrup 2/3 cup
- Sugar 2 cups
- Salt 1/4 tsp
- Vanilla sugar 1 tsp
- Main Ingredients
1. I grease food plastic containers (14 cm x 14 cm, 4 pcs.) With odorless vegetable oil and cover with parchment, also very well oiled oil. I pour 1/2 cup (125 g) of cold water into the bowl, pour 3.5 tbsp on top. l gelatin (35 g). Leave for 15 minutes. Pour 1/2 cup (125 g) of water into a stewpan or ladle, add 2/3 cup (250 g) of invert syrup, pour 2 cups (450 g) of sugar, 1/4 tsp. (1 g) salt and 1 tsp. (6 g) vanilla sugar. Without stirring, I heat up to 115 degrees at medium power.
2. At first, at a low speed with a mixer, I begin to whip the swollen gelatin, pouring hot syrup into a thin stream. I increase the speed, beat for 10-12 minutes until a lush viscous mass is formed. Quickly transfer it to containers. Tighten with cling film or cover and leave to harden for 8 hours.
3. I mix 2/3 cups (100 g) of powdered sugar and 1/3 cup (45 g) of corn starch, sift some on a cutting board. I spread the frozen marshmallows on top, cut into cubes, constantly sprinkling with the remaining mixture of powdered sugar and starch.