Marshmallows Recipe
Ingredients
| Sugar | 450 Gram | |
| Gelatine, 30 gms (2 1/2 envelopes) | ||
| Water | ||
| Icing Sugar | 3 Tablespoon (To roll :) | |
| Orange emulsion, a few drops or desired colour & essence | ||
| Cornflour | 3 Tablespoon (To roll :) | |
Directions
Soak gelatine in water in a thick bottom pan.
Dissolve gelatine on low fire for 5 minutes.
Add sugar and cook on medium fire for 10 minutes, until absolutely transparent (the mixture should reach one thread consistency).
Remove from fire. Pour the mixture in a big bowl.
Whisk with a wire whisk.
When slightly cool, add essence and colour.
Beat vigorously with wire whisk till big bubbles appear and the mixture is too thick to beat.
Combine icing sugar and cornflour and dust a square tin (6 inch x 6 inch x 1 1/2 inch) with this mixture.
Pour thickened gelatine mixture into the tin.
Leave in the refrigerator for 24 hours.
Remove from the tin and cut into pieces with scissors.
Store in a cool place in air tight jars.
Dissolve gelatine on low fire for 5 minutes.
Add sugar and cook on medium fire for 10 minutes, until absolutely transparent (the mixture should reach one thread consistency).
Remove from fire. Pour the mixture in a big bowl.
Whisk with a wire whisk.
When slightly cool, add essence and colour.
Beat vigorously with wire whisk till big bubbles appear and the mixture is too thick to beat.
Combine icing sugar and cornflour and dust a square tin (6 inch x 6 inch x 1 1/2 inch) with this mixture.
Pour thickened gelatine mixture into the tin.
Leave in the refrigerator for 24 hours.
Remove from the tin and cut into pieces with scissors.
Store in a cool place in air tight jars.
Chef
