Page 87 - 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
A FEW DROPS CANDY CANE
ESSENCE OR CANDY CANE
FLAVOUR CONCENTRATE
POWDERED SUGAR
CANDY CANES (OPTIONAL)
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.
Place 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. Add the candy cane essence
or flavour concentrate and whisk for 2
more minutes.
In the meantime spray the moulds with
non-stick baking spray. I use mini bundt
pans from NordicWare. Transfer the
marshmallow mixture into a piping bag
fitted with a wide circular tip and fill the
moulds with the mixture. Leave to set
for 10 minutes.
Release the marshmallows from the
moulds and dust with some powdered
sugar. Let dry for a few hours. Push
a candy cane into the marshmallows,
if you like.

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