super puffy marshmallow

ingredients:

- 1/4 cup icing sugar
- 1/4 cup corn starch
- 1 cup sugar
- 2 packages (2 tbsp) unflavored gelatine
- 1/2 cup & 1/4 cupwater
- 1/4 tsp vanilla extract
- 1 vanilla bean seed
- tint of vinegar
- 2 large egg whites
- 2 teaspoons red food coloring (optional)

1. Line an 8-inch square pan bottom with parchment paper.

2. Sprinkle gelatin over 1/2 cup water in a heatproof bowl; let stand 5 minutes to soften. 

3. Wipe the bowl and whisk with vinegar. Whisk egg whites until soft peak. Add vanilla extract, vanilla seed and (optional if want the marshmallow with color) food colouring then whisk until tiff peak.

4. Put 1 cup sugar and 1/4 cup water in a small saucepan. Cook over medium heat, until mixture registers 240 degrees on a candy thermometer. When the temperature @ 200 degree, microwave the gelatine water for 1 minutes.

5. Beat the egg white @ medium speed and slowly pour in the hot syrup.

6. Keep whisking and slowly pour in the gelatine liquid.  Increase the speed to high and whisk until the bowl is warm to touch.

7. Pour mixture into lined pan. (Optional if want the marshmallow with marble color on top.) Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Or pipe it on the pan.  Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Use pizza cutter to cut into squares.

8. Sprinkle icing sugar all over each marshmallow.  Enjoy~

caramel candies


ingredients:

- vegetable oil, for baking sheet
- 2 cups heavy cream
- 2 1/4 cups sugar
- 85 g (6 tbsp) unsalted butter, cut into pieces
- 1 1/4 cups light corn syrup
- 1/2 teaspoon coarse salt
- 1/2 teaspoon pure vanilla extract
- 2 tbsp cocoa powder (for chocolate caramel)
- 1 tbsp cocoa powder (for mocha caramel)
- 2 tbsp decaf instant coffee powder (for mocha caramel)

1. Line 3 pans with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.

2. Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer.

3. Immediately remove caramel from heat, and stir in salt and vanilla. Separate equally caramel onto 3 baking sheets.  Chocolate caramel pan add cocoa powder.  Mocha caramel pan add cocoa powder and coffee powder.  Let stand, uncovered, at room temperature at least 8 hours and up to 1 day.

4. Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.