Eggless Citrus Marshmallows
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 70
Ingredients
3 tbsp unflavoured gelatine1 cup water, divided2/3 cup white corn syrup 2 cups sugar1/4 tsp salt1 tbsp orange extract1 tbsp lemon extract1 tbsp yellow food colouring (optional) Coating:1/2 cup icing sugar (you'll only need about half this to coat)1/2 cup cornstarch (you'll only need about half this to coat)
In the bottom of a stand mixer fitted with the paddle attachment, whisk gelatine with 1/2 cup water and set aside.
In a bowl set over simmering water, whisk together remaining water, corn syrup, sugar and salt.
Cook the mixture, stirring often, until the mixture reaches 120F.
Start the mixer and gradually add the cooked mixture, then increase the speed to high and beat 10 minutes, until the mixture becomes thick and meringue-like.
Add extracts and food colouring and beat 2 minutes more.
Meanwhile, sift together the icing sugar and cornstarch and then re-sift half of this into the bottom of a lightly oil-sprayed 9x13" pan.
Scrape the marshmallow "batter" into the tray, smooth the top (as best you can) and set aside for 20 minutes at room temperature.
Dust the remaining icing sugar mixture on the top of the tray of marshmallows, then turn out onto a smooth surface.
Cut into pieces and coat with the excess sugar mixture.
Store in airtight container.
Serving Size: Makes 70 pieces, one 9x13" pan
Number of Servings: 70
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl set over simmering water, whisk together remaining water, corn syrup, sugar and salt.
Cook the mixture, stirring often, until the mixture reaches 120F.
Start the mixer and gradually add the cooked mixture, then increase the speed to high and beat 10 minutes, until the mixture becomes thick and meringue-like.
Add extracts and food colouring and beat 2 minutes more.
Meanwhile, sift together the icing sugar and cornstarch and then re-sift half of this into the bottom of a lightly oil-sprayed 9x13" pan.
Scrape the marshmallow "batter" into the tray, smooth the top (as best you can) and set aside for 20 minutes at room temperature.
Dust the remaining icing sugar mixture on the top of the tray of marshmallows, then turn out onto a smooth surface.
Cut into pieces and coat with the excess sugar mixture.
Store in airtight container.
Serving Size: Makes 70 pieces, one 9x13" pan
Number of Servings: 70
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 34.8
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 2.3 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 0.9 g
- Protein: 0.0 g
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