INTRODUCTION
Marshmallow is one of kind
of sweetness that among popular in world. There for our group chose
marshmallow as our Final Project. The use
of marshmallow to make a sweet dates back to ancient Egypt, where the recipe called for extracting sap from
the plant and mixing it with nuts and honey. Another pre-modern recipe uses the
pith of the marshmallow plant, rather than the sap. The stem was peeled back to
reveal the soft and spongy pith, which was boiled in sugar syrup and dried to
produce a soft, chewy confection.
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 Fresh fruits. Secondly we
try to combine the flavour 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. vanilla extract
·
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 vanilla extract. 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 colours 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.
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