More Great Recipes: Misc. Candy

marshmallows


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Member since 2014

Serves 1/2 sheet pan | Prep Time 20 minutes | Cook Time

Ingredients

Sugar, Granulated 1000 g
Water 300 g
Glucose 100g

Egg Whites 240g

Gelatin Leaves 40 each

Fruit Puree 100g

10X Sugar As needed
Cornstarch As needed


1. Cook sugar, water and glucose to 130° C, and make an Italian Meringue.


2. Add the bloomed gelatin into it.


3. When the mix has cooled down, add the fruit puree (or extract).


4. Mix equal parts 10x Sugar and Cornstarch.


5. Sift this onto a parchment lined sheet pan.


6. Place the marshmallow mixture onto the sugar/cornstarch mix, and then sift additional sugar/cornstarch over top.


7. Let it rest over night before cutting.


Pairs Well With


Notes

A dash of local for every season
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