 | I never, ever thought that you could make marshmallows at home! So when I saw that on the net there are lots of recipes for them I had to try very e. .. magic! The recipe works! It's actually very simple and fast, everything becomes easy, especially thanks to cooking thermometer! In fact, I suggest you try the recipe with the thermometer only understand why the temperature of the sugar to "eye" is very difficult! Okay any thermometer, also the oven (more common to find than those from sugar), just get to 121 ° (why 121 and not 120? Boh! I have adhered strictly to the recipe!) |
Here is the translation
of recipe I used, the choice among many because I did not foresee the egg whites. I would also add my photos and comments .
CHOCOLATE marshmallows
PREP TIME:
° 30 min about the preparation.
° from 5h to overnight for the rest.
INGREDIENTS:
gelatin powder: 20g (I used the gelatin sheets)
Sugar: 330g
Glucose syrup or corn syrup " : 100ml
vanilla extract: 1 teaspoon (about 2-3g)
Cocoa powder: 2 teaspoons (about 4g)
Powdered sugar: for dusting the pan and trimming the marshmallows.
PROCEEDINGS
° Sprinkle a 20x20cm square baking pan with powdered sugar. first I have anointed the pan with a little olive oil in order to better attack the icing sugar.
· Put the gelatine to soak in 80 ml of water, directly into the food processor fitted with the whisk to mount. Allow to soak for 10 minutes.
° In a saucepan combine sugar, glucose and 80ml of water. Melt over medium heat, mixing until sugar is dissolved.
° Bring the syrup to a boil, add the cooking thermometer in the pan and wait it reaches a temperature of 121 °.
method without thermometer slightly different from the original recipe: take one teaspoon a bit 'syrup, dip the spoon in a glass full of cold water at this point to try to manipulate the syrup on the spoon (above water) dissolves if the temperature between the fingers has not yet been reached, if you can manipulate and create a ball of syrup a little 'sticky (not too hard) the temperature will be reached.
• Only start the food processor (where the jelly) at low speed and pour the syrup. Mix until the mixture is blended. Increase speed to high and fit for 8 minutes until it becomes thick and fluffy. Do not mix too much otherwise it will become difficult to remove it from the food processor. I think it is better to pour the syrup off a robot, or else you will lose half the hose running. My food processor can not be access for 8 consecutive min then up to keep it for 4-5 minutes, the result is less than the original spoumoso: (
· Join the cocoa and mix for a few seconds to redere the marbled effect.
° Pour the mixture into the pan and balance them with a spatula. Let stand for at least 5 hours or overnight.
° The day after the marshamalow unmold and sprinkle with icing sugar to make it less sticky
° one can cut into cubes with a knife or use of lightly greased stampini, poi passare ogni stellina o cubetto nello zucchero a velo.
° Ecco le stelline.
