Grease and line a 21 cm x 31.5 cm x 6 cm-deep slab pan. Combine sugar, glucose and 250 ml water in a small pan over medium heat. Cook, stirring constantly, until sugar dissolves.
Cupcakes: Preheat the oven to 160 degrees C. Line a 12 hole cupcake tray with cupcake papers. Lightly beat the eggs, add butter and sugar, then mix until light and fluffy. Add buttermilk, flour and vanilla and stir then beat with an electric mixer for 2 minutes until light and creamy.
Put the gelatine into the bowl of a freestanding mixer fitted with a whisk attachment (see GH tip) and add 125ml (4fl oz) cold water. Leave to soak while you make the sugar syrup.
Marshmallow Background. Marshmallows are one of the earliest confections known to humankind. Today's marshmallows come in many forms, from solid (soft pillows dropped in cocoa or roasted on a stick) to semi-liquid (covered in chocolate or formed into chicks for Easter) to the creme-like (used as a base in other candies or as an ice cream topping). In essence, all marshmallows are aerated candies.
Directions. Oil bottom and sides of pan and dust bottom and sides with powdered sugar. In the bowl of a stand mixer (or, lacking a stand mixer, a plain old large bowl.
The latest innovation from Nosh Live pitch slam winner Know Brainer Foods ('bringing fun and functionality to the keto space') is a sugar-free marshmallow made with xylitol, inulin, monk fruit.
Weirder Than Marshmallows Book of Essays - Kindle edition by Fogg, Dan, Carney, Deborah. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading Weirder Than Marshmallows Book of Essays.
Cocktail Marshmallows. The Ramos Gin Fizz Marshmallow of Freeman's edible cocktails trio (photo below) is made with a traditional Ramos Gin Fizz recipe (gin, lemon juice, lime juice, egg white, sugar, cream, orange flower water, and soda water) plus some additional sugar and gelatin, then whipped and baked to make the marshmallows.