Turkish marshmallows

Overview

This is also a juice fudge. Compared with yesterday's French fudge, there are a little more steps to make, but the ingredients are easier to obtain. I have never made this candy before, so it was a little bumpy and I made it twice. The first time I made it with coconut water, I misestimated the volume of the finished product and chose an eight-inch square mold. As a result, after pouring into the mold, there was only a shallow layer of skin. Although it did not affect the consumption, it did not look good! The second time, I switched to pineapple juice and chose a half-small toast mold, and it turned out pretty good. Therefore, at the beginning of the video, there are white coconut water and eight-inch square molds, and the finished product later is yellow pineapple juice gummies. The taste of Turkish marshmallows is softer and more tender than French marshmallows, and firmer than jelly. This recipe comes from the kitchen friend Baking Gang A Tao, with a slight change. Like the so-called French marshmallows, I have never tasted real Turkish marshmallows. The original recipe said it was Turkish, so let’s just say it’s Turkish.

Tags

• dessert
• snacks
• clear water
• corn starch
• juice
• white sugar
• gelatine powder
• powdered sugar

Ingredients

Steps

1. 1 Have all ingredients ready. 80 grams of juice, 40 grams of which is added to corn starch and 40 grams of gelatine powder. 160 grams of water can also be replaced with juice.

   

2. 2 Weigh 5 grams of gelatine powder, add 40 grams of juice, stir evenly and let it sit for 5 minutes, then put it in a bowl of boiling water and heat it to dissolve it into gelatine liquid.

   

3. 3 Mix 40 grams of corn starch and 40 grams of fruit juice and mix well to form water starch.

   

4. 4 Pour 250 grams of white sugar and 160 grams of water into a thick-bottomed milk pot. Stir until it is roughly dissolved before turning on the fire. Stop stirring after turning on the fire to prevent sand from returning.

   

5. 5 Turn on medium-high heat and simmer the syrup to 115°C, pour in the starch water and stir quickly, then bring to a boil and turn off the heat.

   

6. 6 Pour the gelatine liquid into the syrup, mix well, pour into a mold lined with plastic wrap, let cool and refrigerate overnight.

   

7. 7 Spread the powdered sugar on the baking sheet, pour the fondant on the powdered sugar, and tear off the plastic wrap. This sugar is relatively sticky, so you can sprinkle powdered sugar on the fondant while tearing off the plastic wrap.

   

8. 8 After tearing off the plastic wrap, sprinkle a layer of powdered sugar on the surface of the fondant, and use a scraper to cut into strips and then into cubes.

   

9. 9 Just coat the cutouts of the fondant with powdered sugar.