Easiest Way to Recipe Yummy Strawberry Guimauve Marshmallows

Without fail cooking ultimate Strawberry Guimauve Marshmallows easy, fast, practical.

Good Evening every body, at this time you get present recipe Strawberry Guimauve Marshmallows with 7 ingredients and 12 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 7 ingredients and 12 stages of easy cooking Strawberry Guimauve Marshmallows.

Ingredients for Strawberry Guimauve Marshmallows

1. Prepare : Water.

2. Prepare : Strawberries (crushed).

3. Needed : Gelatin.

4. Needed : Granulated sugar (or sugar of your choice).

5. Prepare : Corn syrup.

6. Prepare : Powdered sugar.

7. Prepare : Cornstarch.

If all ingredients Strawberry Guimauve Marshmallows it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Strawberry Guimauve Marshmallows

1. Line a baking tray with aluminium foil. Spray the foil evenly with cooking spray..

2. Put 60 ml water plus the strawberries in a food processor and blend to make a purée. Transfer the purée to a bowl and mix well..

3. Sprinkle the gelatin into the mixture and leave for 5 minutes. Stir gently for about 10 seconds..

4. Add 90 ml water, the corn syrup, and sugar into a pan and heat over medium-high heat. Stir well until the sugar has dissolved..

5. Place a candy thermometer into the pan. When it reaches 240°C, let the mixture boil down until it reaches a temperature of 115ºC. Brush the sides of the pan with a wet brush to prevent the sugar from crystallizing..

6. Once the temperature of the mixture drops below 115ºC, remove the pan from heat and add the mixture to a heat-resistant measuring jug with a short spout. This will make it easier when pouring the mixture later on..

7. Beat the mixture with a hand mixer on medium speed..

8. Drizzle the syrup mixture from Step 6 into the bowl..

9. Gradually increase the speed of the mixer until it reaches maximum speed, mix until it forms stiff peaks, and it has a slight glaze. This should take about 10 minutes..

10. Pour the mixture into the baking tray lined with foil and let it set for 10 hours without chilling it in the refrigerator..

11. Cut the marshmallows into desired sizes and coat with a mixture of cornstarch and powdered sugar..

12. Store in an airtight container for up to 5 days at room temperature. Don't store them in the fridge! If the marshmallows become sticky, repeat Step 11 by coating in powdered sugar and cornstarch..

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