Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

August 30, 2008

MARSHMALLOWS

2 tablespoons gelatin 1 teaspoon vanilla essence 250 grams sugar 2 tablespoons Icing sugar ¼ teaspoon pink food colour Soak […]

2 tablespoons gelatin
1 teaspoon vanilla essence
250 grams sugar
2 tablespoons Icing sugar
¼ teaspoon pink food colour

Soak the gelatin in ½ cup cold water and keep aside for some time till it dissolves completely. Meanwhile on low heat, melt the sugar with ½ cup of water in a pan. Add the dissolved gelatin mixture, mix well and bring to boil. Keep cooking on high heat for about 6 to 8 minutes without stirring. Remove from heat and allow to cool. When it is still lukewarm, add the vanilla essence and the food colour and beat well with a fork or egg-beater until thick. Pour this mixture into a dish or plate that has been rinsed with cold water. Refrigerate till set. Cut into squares then roll in Icing Sugar

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Article written by Bridget White-Kumar
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