Here for you are two amazing recipes that I think you will love .. they are both easy to make and require no thermometer to make them too .. marshmallows and fluff are so delicious that I was so pleased to have found both of these recipes for you so I have put them together so that you can try both ..
Great treat are both of these recipes and they are simply to make as well .. so why not check them both out
These both recipes have been brought to you by Lovebites on YouTube , thanks for sharing them with us
Here is the recipe first for the homemade marshmallows
MARSHMALLOW RECIPE:
3 packages (About 2 ½ Tbsp.) Gelatin
¼ cold water
3 cups sugar
¼ tsp salt
1 ½ cups water
2 tsp vanilla
½ cup powdered sugar
2 Tbsp. cornstarch
DIRECTIONS:
In a small bowl, sprinkle the gelatin into the 1/4 cup of cold water, and set it aside to swell for 10 minutes.
In a large saucepan, add the sugar, 1 1/2 C of water, and salt. Place the mixture on medium heat and bring to a simmer, making sure to stir occasionally. Once the sugar has dissolved into the water, add the gelatin. Bring the mixture to a med-low boil. Boil for 15 minutes or until it’s reached a temperature of 240F, making sure the mixture does not get too hot.
CAUTION: If the mixture get’s too hot, it will rise and overflow
Remove it from the heat and allow it to cool until it’s lukewarm, about 30 minutes (you can place it in a heat safe bowl, and then in the refrigerator for quicker results)
Pour into the bowl of a stand mixer ( or bowl and a hand mixer) and beat for about 10-12 minutes, or until stiff peaks form. Half way through the whisking process, add the vanilla extract and continue to whisk
Spray a 9×11 pan with cooking spray, and then line it with parchment paper.
Mix together the powdered sugar and cornstarch, and with a sieve, sprinkle some of the sugar mixture onto the parchment paper. Let it sit for about 6 hours to fully harden.
Then cut it into whatever desired shape you want. I did rectangles, for next weeks video. Make sure to check back in for that video. Then dust all the newly cut edges with powdered sugar mixture.
Secondly here is the recipe for the marshmallow fluff
MARSHMALLOW FLUFF RECIPE:
1 cup cold water, divided
1 tsp gelatin
2 1/2 cup granulated sugar
¼ tsp salt
2 tsp vanilla extract
DIRECTIONS:
Place 1/4 cup of the water in a small mixing bowl, and sprinkle the gelatin on top. Mix them together and set it aside for ten minutes, to firm (or swell) up.
In a saucepan, place the remaining water, sugar, and salt. Give that a mix and bring it up to medium-high heat and cook, occasionally swirling the pot gently, until the syrup registers 240 degrees F on a candy thermometer or about 7 minutes, if you don’t have a thermometer.
Once the gelatin has sat for ten minutes, add it to the bowl of a stand mixer (or a bowl with your hand mixer). Then, carefully pour the hot syrup over the gelatin mixture, and whip on medium low speed for 2 minutes. Increase the speed to high, and continue to whip until the sauce becomes thick, shiny, and white, about ten minutes. Stir in the vanilla extract about half way through the whisking process. Add to a large mason jar and refrigerate.
Note: This fluff becomes crystally when cold, because there is no corn syrup in it, so just add it to the microwave for 10-15 seconds and then let cool, and it will return to it’s fluffy texture.
