@tom.smallwood: Replying to @CA$H What should the next bar be ? 🤔 Marshmallow: - 22g Gelatine - 80g Glucose syrup - 412g white sugar - 120g water for gelatin - 120g water for the sugar syrup 1. Add sugar, water and glucose syrup to a saucepan and mix until sugar is wet. Turn the heat on medium and heat the sugar up without stirring until it reaches 118°C/245°F. Avoid any sugar crystals forming around the sides of the pot by brushing them away with a wet pastry brush or a wet paper towel 2. Bloom the gelatin by adding it to the bowl of a stand mixer along with the water. Leave this for 10 mins whilst the sugar is coming up to temperature 3. When the sugar is ready turn the mixer on low speed and slowly stream the sugar syrup down the side of the mixing bowl. Be careful because this is very hot. Continue this until all of the sugar syrup has been poured into the mixer 4. Whip on medium speed until the mixture has doubled and is light and fluffy. Turn the mixer to high speed and mix for another 3-5 minutes, until the mixture has doubled again 5. Turn out and pour into a dish that’s been heavily coated in a 50/50 split of corn flour and powdered sugar. Cover the top also and leave to set for at least 6 hours #smores #marshmallowrecipe #howtomakemarshmallow #food #Foodie #smoreschocolatebar #smoresmarshmallow #asmr #chocolateasmr #howtotemperchocolate #temperedchocolate #fyp #viralrecipe #creatorsearchinsights #smoresdip

Tom Smallwood

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Region: AU

Thursday 08 August 2024 09:44:40 GMT