Page 72 - Kenwood Cook Book
P. 72
Marshmallows
USING WHISK Put sugar, cream of tartar and ¼ pt of
10 oz sugar water into a saucepan, stir until
1 level tsp cream of tartar dissolved.
½ pt cold water Boil steadily to 240ºF, or until a soft ball
¾ oz powdered gelatine forms from a spoonful dropped into cold
1 egg white water.
icing sugar for coating Dissolve the gelatine in remaining water.
Whisk egg white on maximum speed till
stiff, beat in gelatine mixture and syrup
and continue to beat until thick and
white, half filling the bowl.
Pour into greaseproof paper-lined tin
and when set, cut into cubes and roll in
icing sugar.
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