Marshmallows can be a delicious addition to cocoa, and children love to eat it on their own.
You will need:
- 21 g unflavored gelatin
- 350 g granulated sugar
- 1 tbsp. ice water
- 1.5 tbsp. corn syrup
- 1/4 h. l. coarse salt
- 1 hour l. vanilla extract
- 1/4 Art. powdered sugar
- 1/4 Art. corn starch
- cooking spray
How to cook
Pour gelatin into the mixer bowl and add half a glass of water. Pour another half glass of water into a small saucepan, add sugar, salt and corn syrup. Put the saucepan over medium heat, cover, leave for 3-4 minutes. Then remove the lid, install a special culinary thermometer and heat for 7-8 minutes to 115 degrees, then remove the pan from the heat.
Using a mixer at low speed, use whisk to beat the gelatin with a hearth, gradually pouring the sugar syrup over the side of the bowl. When all the syrup has been added, turn on the maximum speed and beat for 12-15 minutes until thick and fluffy, add vanilla at the last minute.
Prepare a metal mold by spraying it with non-stick spray. Mix the powdered sugar and starch and sprinkle them over the mold. Shake the pan slightly so that the rna is covered with sugar and starch.
Pour the mixture into the prepared mold and smooth the surface with a spatula. Sprinkle the remaining starch and sugar mixture on top. Leave the marshmallows at room temperature for 4 hours (or longer).
Place a cutting board, turn the mold over to it. Cut the marshmallows into 1-inch squares. For this, it is convenient to use a pizza knife sprinkled with icing sugar and starch. Also roll the marshmallows in this mixture after slicing.
The resulting product can be stored for up to 3 weeks in an airtight container.
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