情人節愛心美味食譜:DIY粉白香草棉花糖
Pink and white vanilla marshmallows
粉白香草棉花糖Homemade marshmallows are the stuff of dreams! They are light as pink fluffy clouds, oh-so-sweet and with just a hint of pure vanilla extract. Cut into squares and package into pretty pink- and white-striped bags for hen nights, girly birthday parties and Valentine's Day treats.
自制棉花糖是最令人渴望的禮物！就像粉色的絮雲一樣輕，香甜可口，而且只要加入微量純香草精。切成塊狀，包裝進漂亮的粉白相間的袋子，可以用作女子婚前單身派對、女孩生日聚會，或者情人節禮品。Makes about 30
做30份。
需用食材： 1 tablespoon icing sugar
一湯匙糖粉1 tablespoon cornflour
一湯匙玉米粉2 tablespoons powdered gelatine
兩湯匙明膠粉400g granulated sugar
400克砂糖50g golden syrup
50克糖漿2 large egg whites
蛋清，用量爲兩個較大的雞蛋pinch of salt
少量鹽1 teaspoon vanilla extract
一茶匙香草精pink food colouring paste
粉色食用色素製作方法： 1 Mix the icing sugar and cornflour in a small bowl. Lightly grease a 23cm square tin with a depth of about 5cm with a little sunflower oil and dust with the icing sugar and cornflour mix, tipping out and reserving the excess.
1 將糖粉和玉米粉放進小碗中攪勻。在23平方釐米的烘烤聽罐中輕抹一層油，深度大約爲5釐米，加入少量葵花子油，撒上糖粉和玉米粉混合物。倒出，並保留多餘的部分。2 Measure 6 tablespoons of cold water into another small bowl, sprinkle over the gelatine and set aside.
2 在另一個小碗裏倒入6湯匙冷水，撒入明膠粉，放在一旁。3 Tip the sugar into a medium-sized pan, add 250ml water and the golden syrup and place the pan over a medium heat until the sugar has dissolved. Bring the mixture to the boil and continue to cook steadily until the syrup reaches 120C/250F on a sugar thermometer. Remove from the heat, add the sponged gelatine and stir until thoroughly combined and the gelatine has melted.
3 將糖倒入一箇中等大小的平底鍋，加入250毫升水和糖漿。用中火烘焙，直到糖溶解。大火燒開，繼續煮，直到糖漿到達120攝氏度/250華氏度的高溫（按照糖果溫度計測量）。關火，加入海綿狀的明膠粉，攪拌至完全均勻，明膠粉溶解。4 Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment. Add a pinch of salt and whisk until the whites hold a stiff peak. Add the vanilla and the hot gelatine syrup in a steady stream and continue to whisk for a further 3–4 minutes, until the mixture will hold a ribbon trail when the beaters are lifted from the bowl.
4 將蛋清放入帶有攪蛋器的電動攪拌機。加入少量鹽攪拌，直到蛋清成形。緩緩加入香草和熱的明膠漿，繼續攪拌3至4分鐘，直到拿開攪拌器時，碗內保持帶狀痕跡。5 Pour half the mixture into the prepared tin in an even layer. Add a tiny amount of pink food colouring paste to the remaining mixture and stir until evenly coloured. Pour the pink marshmallow over the white and leave to set (at least 2 hours).
5 將其中的一半倒入準備好的聽罐裏，放在平臺上。在剩餘的一半內加入少量粉色食用色素，攪拌，直到均勻着色。將粉色棉花糖倒在白色棉花糖的上方，晾涼至凝固（最少兩個小時）。6 Once the marshmallow has completely set, dust the work surface or a board with the remaining icing sugar and cornflour mixture. Carefully tip the marshmallow out on to the prepared board and cut into squares, using a sharp knife. Dust the individual marshmallows before packaging.
6 待棉花糖完全冷卻凝固，在面板上撒上剩餘的糖粉和玉米粉。小心地倒出棉花糖，放在準備好的檯面上，用刀切成塊狀。包裝前在每塊棉花糖上撒糖。7 Package in striped paper bags. Stored in an airtight box, the marshmallows will keep for 3 days.
7 裝入條狀紙袋。放進密封盒內，可保留3天。
