Let's Bake Mini Marshmallows - Pink Strawberry - 750g

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I have not tried making these strawberry marshmallows with any substitutes for the corn syrup, so I can’t attest to the results if you choose to use a substitute such as honey. Making this recipe First, pulse the raspberries in a coffee grinder or food processor until very fine powder forms. Sift it to remove any seeds, and set aside. You should have ¼ cup of raspberry powder. If you can’t find freeze-dried strawberry powder, you can make your own by pulverizing about 3.6 ounces of whole or sliced freeze-dried strawberries in a food processor. Pulse into a fine powder, then sift to remove the seeds. Once the sugar mixture is all in the bowl, gradually increase the speed to high and beat on high for 12 minutes. As it mixes, it will get fluffy and form stiff peaks. So glad Sam mentioned that it looks all dark and liquidity at the start when you add it to the mixture. I looked at that and thought HOW is this going to turn into a light, fluffy marshmallow?! But several minutes later, magic happened!

Whip the marshmallows long enough: It's crucial to whip the marshmallows long enough to make sure they're aerated correctly and will set firmly. If the marshmallows are under-whipped, they won't set completely and may appear "wet." If the marshmallows are over-whipped, they'll become flat and feel "hard". 8-10 minutes of whipping until stiff peaks form (similar to whipping egg whites) is the key! Your mixing bowl will also feel cool to the touch, rather than warm from when the hot mixture was poured in. Also, use a DEEP POT for the sugar if using honey, it’ll cause the sugar to boil up quite high and can make a mess if the pan is too shallow. Just because your theme is based on a particular colour, that doesn’t mean you have to exclude all others tones. With a pink theme, yellow is a cute colour to pair with it – especially when it comes to sweets! With some classics sweets and adorable options, you can find that sweet something to add the finishing touch to any sweet collection. In case you haven’t made them yet. I just finished making them. I’m from the Netherlands, so hopefully my experience with this recipe can help you make yours. What situation isn’t made better with some chocolate?! From foiled chocolate balls and hearts to Pink & White Mice, we’ve got your pink chocolate needs covered here at Wholesale Sweets.Gelatin: first thought is that it’s a bit too stiff. but as my sugar might have been too high in themperature (candy thermometer wasn’t in deep enough) this is probably influencing the result as well. When ready to cut, sprinkle the powdered sugar on a work surface. Dump the marshmallows out on the surface, and slice while dipping the knife in powdered sugar between cuts. Roll all of the edges of the marshmallows in the powdered sugar. As with all marshmallows, you can have some fun with the Kingsway Pink & White Mini Marshmallows. They’ll definitely hit the spot for any mallow lover, whilst they’re small enough to crown a special hot chocolate! First up: pink marshmallows. I should clarify: RASPBERRY marshmallows. I feel like 2015 wasthe year of the homemade marshmallow with my small batch marshmallows, chocolate marshmallows, and berry-swirl marshmallows.And I'm still over here, making marshmallows. And they're still delicious. When the sugar syrup reaches 238, add the raspberry powder, and then slowly begin to stream it into the gelatin mixture while constantly beating with a hand mixer (not a stand mixer). Do not splash the syrup on the edges of the bowl, or it will harden immediately. Go slow, and take your time.

The ‘safe’ way of making flavored mallows is to use an extract or oil – something that will lend a lot of flavor without compromising the structure of a soft, fluffy mallow. I personally love a real, authentic and fresh fruit taste. These raspberry marshmallows are exploding with raspberry flavor as they use two different types of berries to drive the flavor home. This recipe does it without compromising the sought-after bouncy texture of a good homemade mallow. Homemade marshmallows are absolutely, always worth the effort. Store-bought marshmallows (even the ‘gourmet’ ones!) use a ton of sugar and preservatives to keep the marshmallows good for a long shelf life. They are rather disappointing as they are overly sweet and quite firm and dry. On the other hand, homemade, with the right ingredients and right ratios, are super soft, springy and nobody in their right mind would choose store-bought after trying these.I used 170 grams of strawberries. I cup of sliced strawberries is supposed to be 166 grams. I couldn’t find the diced version. So i went for this. Rounded it up yo 170 grams. If you keep them in a cool, dry place away from humidity, they will last for 3-4 weeks! SERVING AND GIFTING SUGGESTIONS There are so many varieties of food coloring on the market. When making marshmallow cereal treats, you can use gel, liquid, or powdered food coloring.