Corn Syrup Free Gingerbread Marshmallows

Products Used

Ingredients

    Directions

    1. Evenly spray a 9 x 13 inch baking pan and set aside.
    2. In a bowl of a stand mixer combine gelatin and water (1), fit with whip attachment and set aside.
    3. In a saucepan combine sugar and water (2) and cover with a lid. Boil for 3 minutes and remove lid. Attach a thermometer on side of pan and boil until syrup reaches 240°F. Do not stir syrup as this may cause it to crystallize.
    4. Remove from heat, engage mixer in medium speed and while whipping pour hot syrup in a slow and steady stream onto whipping gelatin. Once all combined engage mixer in high speed. Add salt.
    5. Whip until mixture feels lukewarm and looks like marshmallow fluff, about 8-12 minutes. Add all spices and when combined stop mixer, scrape marshmallow into prepared pan. Spread evenly. Dust with a partial amount of powdered sugar.
    6. Allow to cool, preferably overnight while covered with plastic food wrap. Does not need to be refrigerated.
    7. Next day remove from pan and cut into desired size, toss generously into powdered sugar.
    Imperial Sugar Insight
    1. Use caution while working with hot syrups as they can cause severe burns. Working in a calm environment is essential.
    2. Once you realize how easy it is to make your own marshmallows, you will never go back to store-bought. Homemade marshmallows are more light and airy than the packaged kind.
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    Malvaviscos con Sabor a Pan de Jengibre Sin Jarabe de Maíz

    Products Used

    Ingredientes

    Direcciones

    1. Rocíe un molde para hornear de 9 x 13 pulgadas uniformemente y ponga a un lado.
    2. En el tazón de una batidora de pedestal, combine la gelatina y el agua (1), coloque la varilla batidora y ponga a un lado.
    3. En una cacerola, combine el azúcar y el agua (2) y cubra con la tapa. Deje hervir durante 3 minutos y retire la tapa. Coloque un termómetro en el lado de la cacerola y deje hervir hasta que el jarabe alcance 240°F. No revuelva el jarabe ya que esto puede hacer que se cristalice.
    4. Retire del fuego, ponga la batidora a velocidad media y, mientras está batiendo, vierta el jarabe caliente con un chorro lento y constante sobre la gelatina batida. Una vez que todos los ingredientes estén combinados, ponga la batidora a velocidad alta. Agregue la sal.
    5. Bata hasta que la mezcla se sienta tibia y tenga el aspecto de pelusa de malvavisco, a unos 8-12 minutos. Agregue todas las especias y cuando se incorporen, pare la batidora. Vierta el malvavisco dentro del molde preparado. Extienda uniformemente. Espolvoree con una cantidad parcial de azúcar en polvo.
    6. Deje enfriar, preferiblemente durante la noche, cubierto con envolvente de plástico para alimentos. No hace falta refrigerar.
    7. Al día siguiente, sáquelo del molde y corte al tamaño deseado; revuelva generosamente en azúcar en polvo.
    Imperial Sugar Insight
    1. Use caution while working with hot syrups as they can cause severe burns. Working in a calm environment is essential.
    2. Once you realize how easy it is to make your own marshmallows, you will never go back to store-bought. Homemade marshmallows are more light and airy than the packaged kind.
    Rate & Review

    Rating