Heaps of sugar mixed with a little bit of water
A touch of Gelatine for that sticky feeling 
Pinch of colour & essence
And a dip in icing sugar for the finishing touch
And loads and loads of air bubbles trapped inside!!
I Want To Be A Nationalist
5 years ago
9 comments:
ho ho!! :)) wow, so you made marshmellows?? :) niyamai ne! :))) so how was it sas? :)) if you are satisfied with it, can you please send me the recipe too? :)
yeah I think it came out well. I'll mail you the recipe, pretty simple one.
On second thoughts, I'll just post it here. Easy!
Dissolve 2 tablespoons (not teaspoons) in half a cup cold water, (but as u might be aware it's not easy to dissolve gelatine in cold water) so put the thing in the microwave for about 40 seconds, and leave it aside to cool.
Grease and line a rectangular dish with baking paper before you begin.
You'll need half a cup cold (lukewarm) water and about one cup sugar. (Note: I use the cup measurement so that I don't have to use a kitchen scale, which I don't have anyway!) A cup can be your usual tea cup size, I used a dessert cup.
OK, so put the sugar and water into a bowl and mix using an electric beater..for about 5 minutes till it's white.
Then add the cooled gelatine mixture (make sure you don't leave behind any gelatine, every drop counts!) And let the beater do it's thing. You'll notice how quickly it starts to thicken, once it gets rather thick, add a bit of vanilla essence and a drop of colouring and continue beating. You'll feel when you get the right consistency: it gets thicker and it'll feel like marshmallows when you touch it.
So pour it into that dish and let it set..now this takes patience....for about 8 hours in the open(don't cover)!!! or better overnight (Just make sure the four legged friends can't get to it)
Cut it up into cubes and coat with icing sugar or icing sugar+corn flour mixture, corn flour gives it a little more stiffness.
and enjoy!
Why it needs to be kept overnight is to prevent it from becoming soggy and sticky. I've had this problem the first time I did it, and as I found out from mum (mum always knows best!) you need to keep it opened up to air for a few hours to prevent it from becoming soggy.
It's that simple!.
Thanks Sas :)) Will try it out and let you know about the results! :))
don't you need to add egg whites to make marshmellows? i remember hearing somewhere that you do.. but then, i wouldn't trust anything i hear about the kitchen department :D
egg whites....hmmm...well I looked up a couple of recipes and all of them said more or less the same thing and didn't come across any egg whites. And anyway this came out more like marshmallows than something else so I guess you don't really need egg whites.
oooh, apologies. that was marshmellow pudding i was talking about. my aunt uses egg white in them. i suppose there's a different method when making pudding. it's good you don't use eggs though, you can smell them while eating :-s
your m'mellows look yummy :D
That looks nice and soft. I am not sure I will enjoy making them, but eating? certainly yes.
You have really great taste on catch article titles, even when you are not interested in this topic you push to read it
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