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how to make mashmallows

 

 

  • 1/2 cup (125 ml) cold water
  • 3 envelopes (21 g, or about 3 Tablespoons) unflavored gelatin [1]
  • 2/3 cups (157 ml) corn syrup
  • 2 cups (400 g) granulated sugar
  • 1/4 cup (62 ml) water
  • 1/4 teaspoon (1.5 g) salt
  • 1 to 3 tablespoons (15 to 45 ml) vanilla extract or other flavorings (try amaretto, grand marnier, or almond extract)
  • 1/3 cup Corn flour (cornstarch)
  • 1/3 cup Confectioner’s sugar (powdered sugar)
  • Food colorings (optional)

Edit Steps

  1. 1
    Be ready before you begin.

    Be ready before you begin.

    Collect your ingredients and equipment before you begin working. You’ll need them at hand throughout the process.

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  2. 2
    The cornstarch and powdered sugar mixture.

    The cornstarch and powdered sugar mixture.

    Prepare a mixture of equal parts powdered sugar and cornstarch or corn flour. Mix a cup or more of each in a bowl and keep it handy.

  3. 3
    Sprinkle cornstarch mixture into a well-oiled pan.

    Sprinkle cornstarch mixture into a well-oiled pan.

    Prepare your pan(s). Marshmallows are very sticky.

    • Line your pan with plastic wrap, waxed paper, or baking paper for easier release.
    • Thoroughly spray the pan or plastic wrap with cooking spray or pour some oil in and spread it all over with your hands or a pastry brush. Make sure the entire surface is well oiled.
    • Alternatively, you could use a silicone pan as it is non-stick.
    • Tilt and tap the pan to coat with cornstarch.

      Tilt and tap the pan to coat with cornstarch.

      Dust the oiled surface generously with the cornstarch and powdered sugar mixture. Tap the excess back into the bowl and reserve it for later.

  4. 4
    Put gelatin in mixer bowl.

    Put gelatin in mixer bowl.

    Pour the 3 envelopes of gelatin into the bowl of an electric mixer.

  5. 5
    Add the water.

    Add the water.

    Put 1/2 cup cold water into the bowl with the gelatin.

  6. 6
    Gelatin blooming.

    Gelatin blooming.

    Let the gelatin and water sit for about 10 minutes while you prepare the sugar and corn syrup mixture. The gelatin will “bloom” during this time.

  7. 7
    The sugar and corn syrup mixture

    The sugar and corn syrup mixture

    Combine 2 cups of granulated sugar, 1/4 cup water and 2/3 cups corn syrup in a small saucepan.

  8. 8
    A dial candy thermometer.

    A dial candy thermometer.

    Bring the mixture in the saucepan to a boil.

  9. 9
    A different candy thermometer shows the temperature is almost there.

    A different candy thermometer shows the temperature is almost there.

    Place a candy thermometer in it and watch for the temperature to reach exactly 117°C/244°F (in the soft ball stage).

  10. 10
    Pour the sugar into the gelatin and start to mix.

    Pour the sugar into the gelatin and start to mix.

    Early in the mixing process.

    Early in the mixing process.

    Getting close.

    Getting close.

    Pour the boiling sugar mixture into the gelatin mixture and start mixing it at high speed. While mixing, add 1/4 teaspoon salt and beat for at least 15 minutes.

  11. 11
    Add flavoring and color at the very end of the mixing.

    Add flavoring and color at the very end of the mixing.

    Add the vanilla extract or another flavoring at the end of the 15 minutes. Add food coloring, if desired, at this stage, too.

  12. 12
    Spread the mixture evenly in a prepared pan.

    Spread the mixture evenly in a prepared pan.

    Spread the mixture evenly in a prepared pan. It will help to oil your hands, spoon, or spatula before beginning.

  13. 13
    Sprinkle more cornstarch on top.

    Sprinkle more cornstarch on top.

    Sprinkle more cornstarch over the top and, if you want, cover with another piece of plastic or waxed paper and press the mixture into the pan.

  14. 14
    Let the marshmallows set.

    Let the marshmallows set.

    Let the marshmallows sit for about four hours at room temperature.

  15. 15
    The slab on a cutting board.

    The slab on a cutting board.

    Remove the big slab of marshmallow from the pan and place it onto a cutting board well sprinkled with more of the cornstarch mixture. Sprinkle more cornstarch on the side that is now on top.

  16. 16
    Cut into squares.

    Cut into squares.

    Cut the marshmallow into squares with kitchen scissors or a pizza wheel. You can also use cookie cutters to cut the marshmallows into shapes. Separate the pieces so they don’t stick back together.

  17. 17
    Toss gently in more cornstarch.

    Toss gently in more cornstarch.

    Toss the pieces with powdered sugar to keep them from sticking to each other on the cut sides.

  18. 18
    Stack the marshmallows.

    Stack the marshmallows.

    Stack the marshmallows into containers with sheets of waxed paper between each layer.

    • Trace container and cut multiple layers of waxed paper.

      Trace container and cut multiple layers of waxed paper.

      As long as the containers have fairly straight sides, you can trace the bottom of the container onto the waxed paper and cut several layers at once.

  19. Place in oven for 20-30 minutes then take them out and cut straight away. Eat and serve straight away

 how to make iced tea

Ingredients

  • 2 cups/480ml water
  • 3-4 teabags of favorite tea (the best teas for iced tea are Ceylon and Keemun––they won’t turn cloudy when left to stand)
  • Sugar to taste
  • Cool water to fill container
  • Ice cubes for serving

 

Edit Steps

  1. 1

    Bring 2 cups (480 ml) of water with a pinch of baking soda in a small pan to a rapid rolling boil.

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  2. 2

    Turn off the heat and add 3-5 teabags of your favorite tea.

  3. 3

    Keep the teabags in the hot water for 5 minutes only. Any longer than that and the tea is going to be too bitter.

  4. 4

    Pour the concentrated tea into a container of your choice that can hold 2 quarts (2 liters) of liquid after it cools down. Fill with cool water. Add sugar to your taste.

  5. 5

    Put the tea in the refrigerator for a couple of hours to chill (2-3 hours should be sufficient). Once chilled, it is ready to drink. When ready to serve, add ice cubes to a tall glass and pour the iced tea over. Add a sprig of mint or half a lemon slice to the top of the glass and serve.

Iced tea variants

As well as the plain iced tea (which tastes delicious), you can add flavors to please any palate. Here are just a few suggestions.

  1. 1
    Make lemon iced tea.

    Make lemon iced tea.

    Make lemon iced tea. This is a very refreshing version of iced tea with the citrus flavor blending nicely.

    • Make black tea as usual, using about 2-3 teabags. Place in the refrigerator to chill before making the rest of the drink.
    • Squeeze the juice of 1/2 a lemon into a tall glass.
    • Add sugar to taste. Stir to dissolve.
    • Fill the glass with cracked ice. Pour the chilled black tea over the ice.
    • Stir well to combine. Add lemon slices as a garnish for serving.
  2. 2
    Make strawberry iced tea.

    Make strawberry iced tea.

    Make strawberry iced tea. This version is especially suitable for strawberry lovers.

    • Pour 2 quarts/1.8 liters of hot black tea tea into a ceramic or glass mixing bowl. Add the 1/3 (or more) cup of superfine (caster) sugar and 1/4 to 1/2 cup freshly squeezed lemon juice. Stir through to dissolve the sugar. Test to see if it requires additional sweetening or lemon juice and adjust accordingly. Then, set aside to cool.
    • Puree 31 oz/900g strawberries. Push the puree through a fine-sieve to remove pips, etc. Press on the mixture with the back of a wooden spoon.
    • Once the tea has cooled, add the puree and mix through thoroughly. Place in the refrigerator for at least a half hour to chill.
    • Serve. Add crushed ice to the base of an ice tea glass. Pour in a serve of strawberry iced tea per glass. Add several strawberries (whole or sliced) to the side of the glass as a garnish.
  3. 3
    Make vanilla iced green tea.

    Make vanilla iced green tea.

    Make vanilla iced green tea. This is a cafe style green tea that is a little more expensive than usual but worth it for great taste results.

    • Brew 4 rounded teaspoons of Sencha tea in 1 liter/33 fl oz of hot water. Let infuse for 1-2 minutes.
    • Strain the tea into a jug or pitcher. Add 1 tablespoon of freshly squeezed lemon juice and 1 tablespoon of honey or a sweet syrup of choice. Stir well and refrigerate.
    • Use a conical shaped glass to serve. Add one scoop of vanilla ice cream to each glass and finish by pouring the chilled green tea over the top.
  4. 4
    Make Everest iced tea.

    Make Everest iced tea.

    Make Everest iced tea. This is a fruity version of iced tea.

    • Make strong black tea and refrigerate to chill.
    • Fill a glass with ice cubes. Pour in sugar syrup to taste.
    • Add slivers of fresh fruit (peaches, pineapple, strawberries, raspberries, apple, etc.).
    • Pour the chilled black tea into the glass until full. Finish with a sprig of basil and serve.
  5. 5

    Make US Southern Sweet Tea. This version is especially suitable for sweet-tooths and outdoor grilling in the Southern United States. Sugar never dissolves completely in cold tea.

    • Use ingredients from original recipe.
    • General rule: for each gallon of tea, you’ll need 1/2 lb of sugar
    • After bringing water to boil, add the sugar. Bring water down below boiling but to remain hot. Ensure sugar dissolves completely
    • Add tea bags and brew until dark.
    • Allow to cool below 100F
    • Place in container to chill with either ice or refrigerator (fridge preferred to prevent dilution). Good suggestion: use an old gallon jug
    • Tea will be almost syrupy sweet.
    • Use less water during brewing to make “Sweet Tea Concentrate”. Store in refrigerator and bring to boil with additional water to reconstitute.

 how to make sour candy

 

Things You’ll Need

  • Saucepan

  • 3 packages of unflavored  gelatin

  • 2 packages of flavored  gelatin

  • 1 cup of water

  • 1 packet of flavored drink mix  (Kool-Aid)

  • Candy molds

  • Cooking spray

  • Spoon

  • Measuring cup

Instructions

    • 1

      Put one cup  of water in the saucepan. Put the saucepan on the stove over medium heat. Leave  it to boil.

    • 2

      Spray the molds with cooking spray. Only spray a light  layer.

    •  

    • 3

      Pour the drink mix and gelatin in the saucepan once the water boils. Use the  same or similar flavor for gelatin and drink mix. Stir until all the powder  dissolves.

    • 4

      Turn off the burner. Use any size measuring cup to pour the mixture into the  candy mold. Put the mold in the refrigerator for at least 20 minutes, or until  it is no longer a liquid.

    • 5

      Pop the candy out of the mold by flipping it upside down. If any stick, dip  the bottom of the tray in warm water for about 10  seconds.

 

 

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