Adapted from Martha Stewart's
Marshmallow recipe
自製愛心棉花糖
材料:
料理植物油 (我用溶化的奶油)
糖 兩杯 約400g
玉米糖漿 1大匙約15g
水 3/4 杯+3/4杯
吉利丁粉 28g
薄荷香精 3/4茶匙 (我用橙花水, 也可省略)
蛋白 兩顆
紅色色素 2茶匙
棉花糖食譜
1. 將八吋方模抹上溶化的奶油, 裁一張大小剛好的烤盤紙, 放入模子內, 也抹上奶油
2. 把糖, 玉米糖漿及水放入鍋子內煮到127度C (或260度F)
3. 把吉利丁粉與另一杯3/4杯的水加熱,攪拌到溶化 (通常我都用飲水機的熱水, 速度比較快)
4. 將蛋白放入到攪拌機內 (KitchenAid Whisk attachment) 打到濕性發泡
5. 把 (2)+(3) 糖漿與吉利丁水混合
6. 攪拌機轉到低速, 把(5)緩緩倒入, 全部倒入後把攪拌機轉到高速, 打約12-15分鐘
7. 攪到白色絲綢狀倒入之前準備好的方模裡面
8. 在上面滴紅色色素, 用牙籤快速拉線就會形成美麗的線條
9. 放置3小時, 用沾過油的刀子切開
10. 用愛心餅乾模切出愛心形狀
11. 串在棒棒糖的棒子上
Ingredients
- Vegetable-oil cooking spray
- 2 cups sugar
- 1 tablespoon light corn syrup
- 4 packages (1/4 ounce each) unflavored gelatin
- 3/4 teaspoon peppermint extract
- 2 large egg whites
- 2 teaspoons red food coloring
Directions
- Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
- Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
- Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.
- Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.
