| Firstly you will need to ensure you know what you | | | | flavourant or colouring to the mixture) |
| doing with the marshmallow before you do it, a few | | | | - Cook the sugar until it reaches 115'C, around 10 |
| examples would be: | | | | minutes if you do not have a thermometer. |
| | | | - In the meantime in a mixer whisk the egg whites, |
| 1. Making marshmallow skewers to complement other | | | | careful not to over beat them. |
| desserts | | | | - hydrate the gelatin and leave aside (it's best to use |
| 2. pouring into molds (ensure you use grease proof | | | | the leaf gelatin for this) |
| paper or a silicone mold for this) | | | | - When the sugar is at desired temperature add the |
| 3. creating bases or layers for cakes | | | | gelatin and make sure it is dissolved, then pour mixture |
| Why this is important is because the mixture turns into | | | | into the whisking eggs and turn up the speed and beat |
| marshmallows very quickly so best to understand | | | | till the mixture becomes thick and cool. |
| exactly what you would like to do with it so as to | | | | - Pour the mixture onto a tray or into piping bag in |
| have prepare for it as soon as the marshmallow is | | | | order to acquire desired effect |
| done. | | | | Variations |
| Recipe: | | | | |
| 0.5kg Castor sugar | | | | 1. Different flavours can be added to the sugar once |
| 0.15l Water | | | | you put it on the stove such as honey,cinnamon,lemon |
| 0.05Kg liquid glucose | | | | grass,ginger etc. |
| 0.03kg Gelatine | | | | 2. Try rolling the marshmallow in nuts,100's and |
| 4 Egg whites | | | | 1000's,chocolate vermicilli, peppermint crisp, flake |
| Method | | | | crumbs |
| - Place the water, castor sugar and liquid glucose in a | | | | 3. To colour the marshmallows you can add liquid food |
| saucepan and bring to the boil (you can then add a | | | | colouring with the sugar mixture while boiling. |