Thames & Kosmos Candy Chemistry handleiding

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Thames & Kosmos

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Handleiding

HERES HOW IT CONTINUES

4. Set the mixer on low and slowly pour the

sugar mixture into the bowl of dissolved

gelatin. Once all of the sugar mixture is

in the bowl, set the mixer on high. Leave

the mixer on high for 10 minutes. During

the last minute, add a teaspoon of

vanilla extract. The mixture is ready

when it’s thick and white and it forms

peaks when you lift the beaters up.

5. Lightly coat the bottom of the baking

pan with vegetable oil and place a piece

of wax paper on the bottom of the pan.

6. Using the sieve, sprinkle powdered

sugar to lightly coat the pan.

7. Pour and spread the contents of the

mixing bowl into the pan. Dust the top

of this with powdered sugar. Leave it

uncovered at room temperature to

settle for at least four hours. When you

touch the top of the marshmallows and

they feel rubbery and dry, they are

ready.

8. Dust a cutting surface with more

powdered sugar and turn the pan over

onto the board.

9. Cut the marshmallows into squares with

an oiled knife, dusting each with

powdered sugar.

Marshmallows

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Safety Note: Caution! Very high temperatures.

There is a risk of burns. Boiling sugar and candy

syrups are extremely hot. An adult should perform all

operations involving the hot sugar and candy syrups.

Organic Chemistry | 

EXPERIMENT 

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