Page 85 - Passion4Baking The Magazine

4 ½ tsp POWDERED GELATINE
½ CUP (125 ml) COLD WATER
¾ CUP + 2 tbsp (170 g)
GRANULATED SUGAR
½ CUP (170 ml) LIGHT CORN
SYRUP OR LIQUID GLUCOSE
¼ CUP (65 ml) WATER
2 tsp VANILLA EXTRACT
PINK FOOD COLOURING
PASTE (OPTIONAL)
POWDERED SUGAR
1 CUP (200 g) DESICCATED
COCONUT
NOTE: YOU WILL NEED A CANDY
THERMOMETER FOR THIS RECIPE.
Place the powdered gelatine and ½
cup (125 ml) cold water into a small
bowl and stir until blended.
Put the sugar, half the light corn syrup
or glucose and ¼ cup (65 ml) water
into a pan and bring to the boil. Boil
until the temperature reaches 250°F
(120°C).
Add the remaining light corn syrup
or glucose into a mixing bowl and
start whisking on low speed. Heat
the gelatine in the microwave for 30
seconds, then pour into the mixing
bowl, continue whisking on low
speed. Carefully pour the boiled sugar
mixture (which is now 250°F/120°C)
into the mixing bowl. Increase the
speed to medium and whisk for
another 5 minutes then add the vanilla
and food colouring, if desired. Whisk
for 2 more minutes.

marpsYahoosmrtuegacsrllaeoinnewsnostffeeocavoodeduntrcosmoemloouarusekreeifnertgeshdteive. In the meantime spray the cavities of
a silicone mould with non-stick baking
spray. Transfer the marshmallow
mixture to a piping bag fitted with a
wide circular tip and fill the cavities
with the mixture. Leave to set for
10 minutes.
Put the desiccated coconut into a
food processor and grind until quite
fine. Pop out the marshmallows from
the mould and roll in the coconut.
Let dry for a few hours.

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