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Not too sweet ube marshmallow #marshmallow #ube #purpleyam #marshmallows
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Not Too Sweet Ube Marshmallows 💜
These mallows have a lower sugar to corn syrup ratio than I typically use. This allows for a less sweet mallow that is softer and has a lower melting point! These are the perfect addition to your hot cocoa!
INGREDIENTS
1 1/3 cup water (divided)
1 3/4 cup sugar (350g)
1 cup corn syrup
28g (4 envelopes) gelatin
1/2 Tbsp Ube extract
Whisk together 2/3 cup water, ube extract, and gelatin. Set aside.
In a large soup pot mix together 2/3 cup water, corn syrup, and sugar. Clip a candy thermometer to the side. Heat the mixture over medium heat without stirring until it reaches 250F. Remove from heat.
Pour the hot sugar mixture into a stand mixer fitted with a whisk attachment. Allow the mixture to rest for about 2 minutes, then add the gelatin mixture. Starting on low speed gradually increase the speed to medium high, then allow to mix for approximately 10 minutes.
Heavily grease a 9x9 pan or glass container, and transfer the marshmallow mixture to the pan. Allow the mallows to rest for 6 hours.
To cut, coat the top of the mallows with powdered sugar. Release the mallow from the pan onto a cutting board coated with more powdered sugar. Cut mallows into large cubes and coat all sides in powdered sugar.
Store for up to a month.
#marshmallow #ube #recipe #purpleyam #marshmallows
These mallows have a lower sugar to corn syrup ratio than I typically use. This allows for a less sweet mallow that is softer and has a lower melting point! These are the perfect addition to your hot cocoa!
INGREDIENTS
1 1/3 cup water (divided)
1 3/4 cup sugar (350g)
1 cup corn syrup
28g (4 envelopes) gelatin
1/2 Tbsp Ube extract
Whisk together 2/3 cup water, ube extract, and gelatin. Set aside.
In a large soup pot mix together 2/3 cup water, corn syrup, and sugar. Clip a candy thermometer to the side. Heat the mixture over medium heat without stirring until it reaches 250F. Remove from heat.
Pour the hot sugar mixture into a stand mixer fitted with a whisk attachment. Allow the mixture to rest for about 2 minutes, then add the gelatin mixture. Starting on low speed gradually increase the speed to medium high, then allow to mix for approximately 10 minutes.
Heavily grease a 9x9 pan or glass container, and transfer the marshmallow mixture to the pan. Allow the mallows to rest for 6 hours.
To cut, coat the top of the mallows with powdered sugar. Release the mallow from the pan onto a cutting board coated with more powdered sugar. Cut mallows into large cubes and coat all sides in powdered sugar.
Store for up to a month.
#marshmallow #ube #recipe #purpleyam #marshmallows