How To Make Peanut Butter Marshmallows I Homemade Marshmallows
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4 سال پیش
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My Homemade Peanut Butter Marshmallows
My Homemade Peanut Butter Marshmallows are out of this world delicious!
Creamy peanut butter gently swirled in, lends just enough saltiness to blend perfectly with some delicious honey. The texture is pillow-y and light and they simply melt away in your mouth. They last about a week, but you might not have that much self control once you try them!
Ingredients:
2/3 Cups Water (160 g)
2 Large Eggwhites (60 g)
2 1/2 Tbsp Gelatine (25g)
1 3/4 Cups Sugar (370 g)
1/2 Cup Water (118 g)
3 1/2 Tbsp Sugar (55 g)
2/3 Cups Peanut Butter (160 g)
1/2 Cup Honey (165 g)
Preparation:
Combine the 2 ½ Tbsp gelatine with ½ cup cold water and mix thoroughly. Set aside and let it bloom. Place 2 eggwhites in the mixer bowl. Into a small saucepan, add 1 ¾ Cup sugar, 2/3 Cup water and ½ Cup honey. Mix thoroughly and attach a candy thermometer to the side of the saucepan. Set the heat to low and let the sugar syrup come to a boil, until it reaches 235 °F (112 °C).
Once the sugar syrup reaches 235 °F (112 °C), start whipping the eggwhites on high, until they become foamy, about 2 minutes. After 2 minutes, start slowly incorporating 3 ½ Tbsp sugar.
In the meantime, melt the bloomed gelatine in the microwave in 5-10 second increments, until fully melted, but not hot. Slowly incorporate the melted gelatine into the egg whites and let this whip on high until the sugar syrup reaches 240 °F (115°C).
As soon as the sugar syrup reaches 240 °F (115°C), slowly pour it into the eggwhites in a thin steady stream. Once all the syrup is added, whip this on high for an additional 10-12 minutes.
In the meantime, soften the peanut butter in the microwave for 10-15 seconds.
After 12 minutes of whipping the marshmallows on high, add two thirds of the softened peanut butter into your marshmallows and gently swirl it in with a spatula.
Pour the marshmallows into the prepared pan and then gently level with an offset spatula.
Add the last third of the peanut butter on top. Swirl it in, but make sure to level the top.
Let them set at room temperature for 4-6 hours.
After 4-6 hours carefully remove them from the pan and cut them to a preferred size. You can either clean the knife with warm water or paper towel in between cuts to prevent sticking.
Coat them with the cornstarch/icing sugar mix and shake off the excess.
Store the in airtight container at room temperature for a week.
Thank you for watching.
Enjoy!
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Facebook: wiggleyum
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#marshmallows #peanutbutter# homeademarshmallows
Creamy peanut butter gently swirled in, lends just enough saltiness to blend perfectly with some delicious honey. The texture is pillow-y and light and they simply melt away in your mouth. They last about a week, but you might not have that much self control once you try them!
Ingredients:
2/3 Cups Water (160 g)
2 Large Eggwhites (60 g)
2 1/2 Tbsp Gelatine (25g)
1 3/4 Cups Sugar (370 g)
1/2 Cup Water (118 g)
3 1/2 Tbsp Sugar (55 g)
2/3 Cups Peanut Butter (160 g)
1/2 Cup Honey (165 g)
Preparation:
Combine the 2 ½ Tbsp gelatine with ½ cup cold water and mix thoroughly. Set aside and let it bloom. Place 2 eggwhites in the mixer bowl. Into a small saucepan, add 1 ¾ Cup sugar, 2/3 Cup water and ½ Cup honey. Mix thoroughly and attach a candy thermometer to the side of the saucepan. Set the heat to low and let the sugar syrup come to a boil, until it reaches 235 °F (112 °C).
Once the sugar syrup reaches 235 °F (112 °C), start whipping the eggwhites on high, until they become foamy, about 2 minutes. After 2 minutes, start slowly incorporating 3 ½ Tbsp sugar.
In the meantime, melt the bloomed gelatine in the microwave in 5-10 second increments, until fully melted, but not hot. Slowly incorporate the melted gelatine into the egg whites and let this whip on high until the sugar syrup reaches 240 °F (115°C).
As soon as the sugar syrup reaches 240 °F (115°C), slowly pour it into the eggwhites in a thin steady stream. Once all the syrup is added, whip this on high for an additional 10-12 minutes.
In the meantime, soften the peanut butter in the microwave for 10-15 seconds.
After 12 minutes of whipping the marshmallows on high, add two thirds of the softened peanut butter into your marshmallows and gently swirl it in with a spatula.
Pour the marshmallows into the prepared pan and then gently level with an offset spatula.
Add the last third of the peanut butter on top. Swirl it in, but make sure to level the top.
Let them set at room temperature for 4-6 hours.
After 4-6 hours carefully remove them from the pan and cut them to a preferred size. You can either clean the knife with warm water or paper towel in between cuts to prevent sticking.
Coat them with the cornstarch/icing sugar mix and shake off the excess.
Store the in airtight container at room temperature for a week.
Thank you for watching.
Enjoy!
ADD ME ON:
Facebook: wiggleyum
Instagram: wiggleyum
https://www.pinterest.ca/Wiggle_Yum/
#marshmallows #peanutbutter# homeademarshmallows
4 سال پیش
در تاریخ 1399/03/10 منتشر شده
است.
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