Sastojci: 40 g šećera u prahu, 25 g gustina (kukuruznog skroba), 20 g želatina (bez ukusa), 240 ml hladne vode, 325 g svetlog kukuruznog sirupa, 300 g šećera (kristal), ¼ kašičice soli, 1 kašika ekstrakta vanile ili 2 kašičice paste od vanile, ½ kašičice cimeta u prahu (po želji), kap gel boje za hranu (po želji, ne tečne boje).
Priprema:
1. Prosejte šećer u prahu i gustin - kukuruzni skrob u činiju. Odvojite 2 kašike za posipanje tiganja i stola, plus bombona. Kada odvojite ove 2 kašike, dodajte cimet ako ga koristite.
2. Stavite želatin i 120 ml hladne vode u činiju miksera sa žicom za mućenje. Mutite na maloj brzini 1 minut da se kratko sjedini.
3. Sipajte preostalih 120 ml hladne vode, gustin - kukuruzni sirup, kristal šećer i so u tešku šerpu na srednjoj vatri (4). Mešajte drvenom kašikom dok se šećer ne rastvori.
4. Pričvrstite termometar za slatkiše sa strane šerpe.
Ne dozvolite da dodiruje dno šerpe.
Kako šećerni sirup počne da se kuva, sastruzite stranice šerpe kašikom ili špatulom kako biste sprečili kristalizaciju šećera.
Ne mešajte. Samo povremeno sastruzite stranice.
5. Kuvajte šećerni sirup dok ne dostigne fazu meke kugle (kada dostigne 113 do 116°C (235 do 240°F) na digitalnom termometru za slatkiše).
6. Sklonite šerpu sa vatre i ostavite da odstoji 5 minuta.
7. Uključite mikser na malu brzinu i polako sipajte vrući sirup u smesu dok mikser radi.
8. Postepeno povećavajte brzinu miksera dok ne dostigne veliku brzinu. Mutite smesu 10 do 15 minuta ili dok ne postane bela, gusta i sjajna.
Ako koristite ručni mikser, ovo bi moglo potrajati duže. 9. Tokom poslednjeg minuta mućenja, dodajte ekstrakt vanile. Dodajte gel prehrambenu boju ako je koristite.
10. Obilno poprskajte dno i stranice staklene ili keramičke posude za pečenje dimenzija 23x33 cm sprejom za kuvanje. Pospite malo smese šećera i kukuruznog skroba vrlo lagano po celom posudi.
11. Kašikom stavite maršmelou u pripremljenu posudu i poravnajte vrh silikonskom špatulom.
12. Ostavite nepokriveno, na sobnoj temperaturi najmanje 6 sati, a do 48 sati da se potpuno stvrdne.
13. Pokrijte veliku površinu ili dasku za sečenje papirom za pečenje. Pospite površinu, kao i vrh maršmeloua, sa malo preostale smese kukuruznog skroba i šećera. 12. Oštrim nožem odvojite ivice maršmeloua od posude, a zatim okrenite posudu na pripremljenu površinu. Podignite ugao tepsije i prstima odlepite maršmelou od nje.
13. Oštrim nožem premažite smesom šećera i kukuruznog skroba i isecite maršmelou na kvadrate veličine 2 do 3 cm.
14. Po želji uvaljajte ivice maršmeloua u šećer u prahu, kako više ne bi bili lepljivi.
15. Čuvajte maršmeloue - penaste bombone sa papirom za pečenje između slojeva, na sobnoj temperaturi u hermetički zatvorenoj posudi, na hladnom i suvom mestu do 10 dana.
Napomene:
Domaće bombone uključujući maršmeloue, nikada se ne prave po vlažnom danu jer će apsorbovati vlagu iz vazduha, što može dovesti do previše meke konzistencije ili teksture.
Hladni, suvi dani su idealni.
Ingredients: 40g confectioners’ sugar, 25g cornstarch, 20g gelatin (unflavored), 240ml cold water, 325g light corn syrup, 300g granulated sugar, ¼ teaspoon salt, 1 tablespoon vanilla extract or 2 teaspoons vanilla bean paste, ½ tsp cinnamon powder (optional), drop of gel food coloring (optional, not liquid coloring).
Preparation:
1. Sift the confectioners’ sugar and cornstarch into a bowl. Remove 2 spoonfuls for dusting the pan and table plus marshmallows.
When you remove these 2 spoonfuls, add cinnamon if using.
2. Place the gelatin and 120 ml water in the bowl of a stand mixer fitted with a whisk attachment. Beat on low speed for 1 minute to briefly combine.
3. Place the remaining 120 ml water, the corn syrup, granulated sugar, and salt in a heavy-duty saucepan over medium heat. Stir with a wooden spoon until the sugar has dissolved.
4. Attach a candy thermometer to the side of the saucepan.
Do not let it touch the bottom of the pan.
As the sugar syrup begins cooking, brush down the sides of the pan with a spoon or spatula to prevent the sugar from crystallizing. Do not stir. Just brush down the sides, occasionally.
5. Cook the sugar syrup until it reaches soft ball stage (when it reaches 113 to 116 C (235 to 240 F) on a digital candy thermometer).
6. Remove the pan from heat and let sit for 5 minutes.
7. Turn the mixer on low speed and slowly pour the hot syrup into the mixture as the mixer runs.
8. Gradually increase the mixer speed until it reaches high. Whip the mixture for 10–15 minutes, or until it is white, thick, and shiny.
If using a handheld mixer, this could take longer.
9. During the last minute of whipping, add the vanilla extract. Add gel food coloring if using.
10. Generously spray the bottom and sides of a 23x33 cm glass or ceramic baking pan with nonstick cooking spray. Sprinkle some of the sugar and cornstarch mixture very lightly all around the pan, to dust it.
11. Spoon the marshmallow into the prepared pan and smooth out the top with a silicone spatula.
12. Leave uncovered, at room temperature for at least 6 hours, and up to 48 hours to be completely firm.
13. Cover a large surface or cutting board with parchment paper. Sprinkle the surface as well as the top of the marshmallow with some of the remaining cornstarch/sugar mixture.
12. Using a sharp knife, loosen the edges of the marshmallow from the pan, and then invert the pan onto the prepared surface. Lift a corner of the pan and use your fingers to help peel the marshmallow away from the pan.
13. Using a sharp knife, coat with sugar and cornstarch mixture, cut the marshmallow into 2 to 3 cm squares.
14. Roll the edges of the marshmallows in the powdered sugar if desired, so they are no longer sticky.
15. Store marshmallows with baking paper between layers, at room temperature in an airtight container, in a cool, dry place for up to 10 days.
Notes:
Homemade candy, including marshmallows, never cook on a humid day because it will absorb moisture from the air, which can result in too-soft consistency or texture.
Cool, dry days are ideal.
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