We're taking a break from cake with these fluffy, gooey, light delights enjoyed by kids and grown-ups alike. This recipe for cloud-like marshmallows unlike any other you’ll have ever tasted and includes gluten-free options too.
We’re breathing a new life into Marshmallows and bringing back the old-school favourite, SO old school it has been said that 2,000 years ago ancient Egyptians, Greeks and Romans used it for medicinal purposes—the physicians of the ruling classes would prescribe marshmallows for sore throats, toothaches, dietary issues...and also as an aphrodisiac!
But forget flumps and shop-bought packet marshmallows. After you’ve tried this simple recipe using authentic flavours and ingredients, creating the softest pillowy mallows known to man, you’ll be taken straight to cloud nine with celestial nymphs dancing with your tastebuds! Doctor’s orders and any excuse to tuck into these deliciously melt-in-mouth treats really…
* If corn syrup is not readily available then you can substitute by making a simple ‘invert sugar syrup’. In a saucepan over medium heat stir together 500g of granulated sugar, 240ml of water and a pinch of Cream of Tartare, and bring to a boil. Brush down any sugar crystals stuck to the sides of the pan
with a moist pastry brush. Once all the sugar is dissolved stop stirring and boil syrup till it reaches 114C. Remove from heat, cover and let cool till ambient. You now have an invert sugar syrup you
can use to make delightful marshmallows! It keeps well for months when stored well covered in the fridge so whip it out as and when needed.
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So apparently people are actually buying cakes with the sole intention to destroy them for a photo. For realsies, it’s a thing, and it’s called the cake smash. And if you’re anything like me, the thought of a celebration cake smashing, smooshing or squishing is pretty horrifying. But that’s exactly what some people are doing ON PURPOSE when their kidlet turns one.
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