French marshmallow
Overview
I have never liked hard candies since I was a child, and my favorite is crescent-shaped orange-red soft candies. But conditions were not good when I was a child, and I didn’t have many opportunities to eat sweets. Although this marshmallow is French, I have never eaten a real French marshmallow, but that’s what the original recipe said, so I just copied it. I don’t remember where I got the recipe. I’ve done it a few times and I think it’s pretty good. This sugar is not complicated to make, but you must have a baking thermometer. The temperature of the syrup is very important.
Tags
Ingredients
Steps
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Find a square mold (not too big, I used a pound cake mold) and line it with wax paper or plastic wrap.
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Weigh 130 grams of white sugar (A).
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Mix 6 grams of apple gum and 20 grams of white sugar (B) evenly.
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grams of Shui Yi, Shui Yi is a colorless maltose.
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grams of juice, preferably freshly squeezed by yourself. I was lazy and used commercially available juice.
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Put the juice into a thick-bottomed milk pot, cook it to 40°C, pour in the apple pectin and sugar mixture, and stir until the pectin dissolves.
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Boil the juice with apple glue until it almost boils, then pour in the white sugar A and water. Do not stir the syrup except twice when pouring it in, otherwise it will cause the syrup to recrystallize
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Continue to cook the syrup to 107°C, pour into the mold, let cool and then refrigerate overnight.
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Unmold and cut into pieces. When cutting, scald the knife with hot water and wipe it dry to make it easier to cut. During the cutting process, gummy may stick to the knife, so wipe it off with a hot and wet towel.
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Cut the soft candy into small pieces and roll it in white sugar (not included in the recipe), or roll it in grated coconut.
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QQ’s soft fruit juice gummies, go and seduce the children!
