[Mansi Dessert Sharing] The melt-in-your-mouth pink [Raspberry Marshmallow]

[Mansi Dessert Sharing] The melt-in-your-mouth pink [Raspberry Marshmallow]

Overview

Honey~I want to eat marshmallows! That feeling of melting away in your mouth. Probably the feeling of love. Capture the hearts of girls with these tender pink raspberry marshmallows!

Tags

Ingredients

Steps

  1. Ingredients picture: 100 grams of raspberry fruit melt (can be replaced with any flavor Hani likes ~ strawberry, blueberry, orange...) 50 grams of invert sugar + 60 grams (you can also use glucose syrup instead, available in large supermarkets) 15 grams of isinglass (3 pieces) 150 grams of sugar 150 grams of lemon juice 5 grams of powdered sugar as appropriate

    [Mansi Dessert Sharing] The melt-in-your-mouth pink [Raspberry Marshmallow] step 1

  2. First, boil 100 grams of fruit solution and 50 grams of invert sugar (glucose syrup) over high heat~

    [Mansi Dessert Sharing] The melt-in-your-mouth pink [Raspberry Marshmallow] step 2

  3. The cooked fruit melt looks like this ~ big bubbles!

    [Mansi Dessert Sharing] The melt-in-your-mouth pink [Raspberry Marshmallow] step 3

  4. Then add 150 grams of sugar and 60 grams of invert sugar (glucose syrup) plus 5 grams of lemon juice and cook over medium heat until it reaches 110 degrees (if you don’t have a thermometer at home, you can see the picture below and cook until the sugar melts and bubbles.)

    [Mansi Dessert Sharing] The melt-in-your-mouth pink [Raspberry Marshmallow] step 4

  5. While the syrup is cooking, we need to soak the isinglass in cold water until soft. Then use hot water to turn it into a liquid.

    [Mansi Dessert Sharing] The melt-in-your-mouth pink [Raspberry Marshmallow] step 5

  6. Pour the above three solutions into the egg beater and beat at the highest speed. This is about halfway through the fight. Look, the color of the solution has become lighter ~ and it is getting more viscous ~

    [Mansi Dessert Sharing] The melt-in-your-mouth pink [Raspberry Marshmallow] step 6

  7. Just reach the state like this in the picture~ It’s incredible~ From liquid to sticky marshmallow~

    [Mansi Dessert Sharing] The melt-in-your-mouth pink [Raspberry Marshmallow] step 7

  8. Sprinkle the baking sheet evenly with powdered sugar (to prevent the marshmallows from being too sticky) and spread the marshmallows on the baking sheet. Smooth it out with a spatula, dip it in a little powdered sugar and spread it over it, dip it in a little powdered sugar and spread it over it. Or sprinkle powdered sugar on the surface of the marshmallow and then spread it.

    [Mansi Dessert Sharing] The melt-in-your-mouth pink [Raspberry Marshmallow] step 8

  9. The smoothed marshmallow looks like this~ It’s so cute and pink. The marshmallow is still very sticky at this time. You can let it sit for a few hours and spread a layer of oil paper on the surface to keep it dry. (Cannot be placed in the refrigerator because there is moisture in the refrigerator and the marshmallows will melt.) (Cannot be covered with plastic wrap because it is not breathable.)

    [Mansi Dessert Sharing] The melt-in-your-mouth pink [Raspberry Marshmallow] step 9

  10. Just use your favorite mold to print out cute graphics~

    [Mansi Dessert Sharing] The melt-in-your-mouth pink [Raspberry Marshmallow] step 10

  11. It’s so cute to put it on a plate~

    [Mansi Dessert Sharing] The melt-in-your-mouth pink [Raspberry Marshmallow] step 11