OBJECTIVE
To achieve our objective we decide to make our marshmallow be more fun-able to eat. The solution we made is, to change it colour by using Pisang filled appricot / apple green- mint / Vanilla- Pandan filled kismis . Secondly we try to combine the flavor of the fresh fruits. Lastly we are adding eatable tit bits inside the marshmallow itself.
Ingredients:
· 2 cups Castor sugar
· 1 tbsp. light corn syrup
· 1.5 cups water, separated
· 4.5 tbsp. unflavoured gelatine
· 1 tbsp.
· 2 egg whites
· 1/3 cup sifted powdered sugar, for dusting
· 1/3 cup corn-starch, for dusting
· Optional food colouring or flavouring
Method:
1. Put the castor sugar with the light corn syrup and water in the sauce-pan on the medium heat. Stir until bubble.
2. In a small saucepan, combine 3/4 cup water and the Pisang filled appricot / apple green- mint / Vanilla- Pandan filled kismis. Let the gelatine sit for 5 minutes, until it is completely absorbed by the liquid. Set the pan over low heat and stir constantly until the mixture is liquid. At this point, you can add additional colors or flavours, if desired.
3. Let the light corn syrup in a room temperature. Beat the egg white in the mixture, until become foam.
4. Whisk the gelatine mixture into the sugar syrup. Beat the marshmallow in the mixer until it is thick enough to hold its shape and is completely opaque. Depending on your mixer, this will take about 5-10 minutes.
5. Pour the marshmallow mixture into the prepared pan and smooth the top flat with an offset spatula.
6. Once the marshmallow has set, dust your workstation with a generous layer of the icing sugar mixture you used to prepare the pan. Lift the marshmallow from the pan using the foil as handles, and flip it face down on the prepared surface. Peel the foil off the top of the marshmallow, and dust the top of the candy with more icing sugar.
7. Cut the marshmallow block into small 1" squares, or whatever size marshmallows you desire. You can also use sharp metal cookie cutters to cut different shapes out of the marshmallow. Dredge the cut edges of the marshmallows in the icing sugar mixture so that they are not sticky. Your marshmallows are now ready to eat.
