A Marshmallow recipes adapted from Margret Fulton’s Encyclopaedia of food and cookery, that made me the number 1 soccer mum for the bake stall to raise money for the club. It is a very tasty marshmallow and it is very cheap to make the cones (a little more expensive when putting sherbet in) and really worth the effort.
Source: Adapted recipe from Margret Fulton’s Encyclopaedia
Steps:
1- Add about 1-2 tablespoons of sherbet to the bottom of ice cream cones
2- Place sugar and cold water in a large bowl and, using an electric mixer, beat for 3-4 minutes.
3- Dissolve gelatine in hot water and while still hot, add to the sugar mixture.
4- Beat until thick and white.
5- Spoon mixture into Ice cream cones and immediately sprinkle with sprinkles.
6- Leave at room temperature until firm.
Make sure you prepare the sherbet into the bottom of the cones before, and try to work as quickly as possible when filling cones with marshmallow mixture. Incase the marshmallow mixture becomes to hard to manipulate, I usually use a stainless steel bowl that I can use to double boil to soften the marshmallow mixture, I would only double boil until it becomes a little more pliable as it will loose it’s fluffiness otherwise.
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Serving Size: 1 Serving (23g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 51 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.9mg | 0 % | |
Potassium 0.6mg | 0 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 12.5g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 51
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