HOW TO MAKE MARSHMALLOW FLUFF (NO CORN SYRUP & NO THERMOMETER) скачать в хорошем качестве

HOW TO MAKE MARSHMALLOW FLUFF (NO CORN SYRUP & NO THERMOMETER)

If you've never had marshmallow fluff before, you are missing out! It is heavenly! Substitute jelly in a pb&j sandwich with the fluff, use it on cupcakes as the icing, or drizzle it over fruit. IT really goes with everything sweet!! SUBSCRIBE TO MY CHANNEL! http://bit.ly/LOVEBITES RECIPE BELOW!!! ***NOTE***: At the end of the video, I said to place it in the refrigerator after done, but you actually should just leave it at room temperature in a sealed container!! Oopsie :) FOLLOW ME HERE, MY LOVELIES!! MY BLOG: https://www.CassandreUrsu.com INSTAGRAM:   / cassandreursu   PINTEREST:   / cassandreursu   FACEBOOK:   / cookingwithlovebites   TWITTER:   / cassandreursu   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.