I dag er det den 15 december, vejret har været pragtfuld her i Vorup, hvor vi bor. Dog mente kattene at det var bedre at blive inde og ligge og hygge sove, det meste af dagen. Meen har dog våget sig udenfor her kl. fire. Nu må vi se hvor længe det varer.
Hvad der så gemmer sig bag dagens låge er en lækker opskrift på marshmallows, MUMS :) perfekt som værtinde gave blandt det andet godt der skal i den.
Today is December 15th, the weather has been gorgeous here in Vorup where we live. But our cats, thougt it was better to stay inside and sleep most of the day. But they did go outside a little while ago.
Behind today's door is a delicious recipe for marshmallows, yummy:) perfect as a hostess gift, among the other goodies to be in it.
Behind today's door is a delicious recipe for marshmallows, yummy:) perfect as a hostess gift, among the other goodies to be in it.
Denne opskrift kræver sukkertermometer, røremaskine/håndmixer
Der bliver ca. 30-35 stk.
Hvad du skal bruge:
1 - 1/4 dl vand eller saft (fx æblejuice)
23 g. gelatinepulver (fx dr. oetker)
450 g. sukker
1-½ dl. lys sirup
½ dl. vand
½ tsk. konditorfarve
Olie til pensling
Druesukker/flormelis til at vende marshmallows i
Pynt:
200 g. overtrækschokolade
Krymmel, el. andet
Hvad du skal gøre:
Kom vand/saft og gelatinepulver i en skål, og lad det stå, mens sukkerblandingen laves.
Kom sukker, sirup og vand i en gryde og bring blandingen langsomt i kog under omrøring.
Kog sukkerblandingen ved svag varme, til sukkeret er opløst. Skru derefter op for varmen, og kog, til sukkerblandingen når 130 grader. Det er vigtigt, at temperaturen når helt op på de 130 grader (max. 140 grader), da skumfiduserne ellers ikke får den rigtige konsistens.
Pisk gelatineblandingen igennem ved medium hastighed (der skal bruges røremaskine eller håndmixer)så det skiller i små klumper (klumperne vil blive opløst, når den blandes med den varme sukkerblanding).
Tilsæt sukkerblandingen i en tynd stråle. Strålen skal løbe ned i blandingen uden at ramme piskerisene, da der ellers vil dannes tynde karameltråde i det færdige resultat.
Fortsæt med at piskeblandingen ved medium hastighed i 8-10 minutter, til konsistensen er lidt som tyggummi og minder om marengs.
Tilsæt konditorfarve og pisk, til farven er jævn. Hæld massen over i en form (ca. 18x18cm) beklædt med husholdningsfilm penslet med olie. Sæt den i køleskabet til næste dag.
Pynt:
Skær marshmallowmassen ud i firkanter med en skarp kniv og vend firkanterne i druesukker.
Smelt chokoladen over et vandbad eller i microovn og dyp halvdelen af hver marshmallow deri.
Opbevar marshmallows i en tætlukket beholder i køleskabet.
This recipe requires sugar thermometer, and hand mixer
There will be approx.30-35.
What you need:
1 - 1 / 4 cup water or juice (eg apple juice)
23 g. gelatinepulver (eg dr. Oetker(a danish brand))
450 g. sugar
1 - ½ cups. light syrup
½ cup. water
½ tsp. confectionary color
Oil for brushing
Dextrose / icing sugar to turn marshmallows in
Garnish:
200 grams coating chocolate
What to do:
Put water/juice and gelatinepowder in a bowl and let it stand while the sugar mixture is created.
Put sugar, syrup and water in a pot and bring mixture slowly to a boil while stirring.
Cook the sugar mixture over low heat until the sugar has dissolved. Then screw up the heat and boil until sugar mixture reaches 130 degrees. It is important that the temperature reaches right 130 degrees (max. 140 degrees) otherwise the marshmallow will not get the right consistency.
Whisk gelatineblend (water/juice and gelatinepowder) into the mixture at medium speed use hand mixer, until it separates into small lumps (the lumps will dissolve when mixed with the hot sugar mixture).
Add sugar mixture slowley in a thin stream. Without hitting the whiskers, otherwise there will be formed thin caramel threads in the finished result.
Continue to whip mixture at medium speed for 8-10 minutes until the texture is a bit like chewing gum and looks like meringue.
Add the confectioner color and whisk until color is even. Pour the mixture into a dish (about 18x18cm) lined with clingfilm brushed with oil. Put it in the refrigerator overnight.
Garnish:
Cut the marshmallows into squares with a sharp knife and turn the squares in dextrose.
Melt chocolate over a water bath or in the microwave and dip half of each marshmallow in it.
Keep the marshmallows in a tightly closed container in the refrigerator.
There will be approx.30-35.
What you need:
1 - 1 / 4 cup water or juice (eg apple juice)
23 g. gelatinepulver (eg dr. Oetker(a danish brand))
450 g. sugar
1 - ½ cups. light syrup
½ cup. water
½ tsp. confectionary color
Oil for brushing
Dextrose / icing sugar to turn marshmallows in
Garnish:
200 grams coating chocolate
What to do:
Put water/juice and gelatinepowder in a bowl and let it stand while the sugar mixture is created.
Put sugar, syrup and water in a pot and bring mixture slowly to a boil while stirring.
Cook the sugar mixture over low heat until the sugar has dissolved. Then screw up the heat and boil until sugar mixture reaches 130 degrees. It is important that the temperature reaches right 130 degrees (max. 140 degrees) otherwise the marshmallow will not get the right consistency.
Whisk gelatineblend (water/juice and gelatinepowder) into the mixture at medium speed use hand mixer, until it separates into small lumps (the lumps will dissolve when mixed with the hot sugar mixture).
Add sugar mixture slowley in a thin stream. Without hitting the whiskers, otherwise there will be formed thin caramel threads in the finished result.
Continue to whip mixture at medium speed for 8-10 minutes until the texture is a bit like chewing gum and looks like meringue.
Add the confectioner color and whisk until color is even. Pour the mixture into a dish (about 18x18cm) lined with clingfilm brushed with oil. Put it in the refrigerator overnight.
Garnish:
Cut the marshmallows into squares with a sharp knife and turn the squares in dextrose.
Melt chocolate over a water bath or in the microwave and dip half of each marshmallow in it.
Keep the marshmallows in a tightly closed container in the refrigerator.
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