Marsh­mal­low hearts

Th­ese spongy sweets are a hit with adults and kids.

YOU Something Sweet - - CONTENTS -

About 10 hearts Prepa­ra­tion time: 15 min Cook­ing time: 30-40 min Stand­ing time: 5 hours

60 ml (¼ c) corn­flour 60 ml (¼ c) ic­ing su­gar 60 ml (¼ c) cold wa­ter 45 ml (3 T) rose­wa­ter 30 ml (2 T) gela­tine few drops pink food gel 500 ml (2 c) su­gar

30 ml (2 T) glu­cose

250 ml (1 c) boil­ing wa­ter 3 egg whites

1 Blend the corn­flour and su­gar in a bowl and set aside. Grease a 20 x 30 cm cake tin, line with bak­ing pa­per and dust the bot­tom with half the corn­flour mix­ture.

2 Mix the cold wa­ter, rose­wa­ter, gela­tine and a few drops of food gel in a glass bowl and leave for 3 min­utes to sponge. Put the bowl over a saucepan con­tain­ing a lit­tle boil­ing wa­ter and heat un­til the gela­tine dis­solves. Set aside.

3 Heat the su­gar, glu­cose and boil­ing wa­ter in a saucepan. Stir un­til the su­gar dis­solves. Re­move su­gar crys­tals on the side of the saucepan with a brush dipped in hot wa­ter.

4 Once the su­gar dis­solves, in­crease the heat and bring to the boil. Let it bub­ble vig­or­ously un­til it reaches the hard-ball stage (127 °C on a su­gar ther­mome­ter). The mix­ture will form a ball that’s still pli­able when dropped into cold wa­ter. Stir or beat in the dis­solved gela­tine.

5 Whisk the egg whites un­til stiff peaks form and slowly add the hot syrup, beat­ing con­tin­u­ously. Beat for 10 min­utes or un­til thick and light. Spoon into the tin and leave for 5 hours.

6 Dust the set marsh­mal­low mix­ture with the re­main­ing corn­flour mix. Dip a cookie cut­ter of your choice in ic­ing su­gar and cut out shapes. Store in an air­tight con­tainer.

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