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#Mint sugar gelatin candy free
Al día siguiente, sáquelo del molde y corte al tamaño deseado revuelva generosamente en azúcar en polvo.This license extends our regular Royalty Free / Editorial license to an unlimited number of seats within the same organization.Deje enfriar, preferiblemente durante la noche, cubierto con envolvente de plástico para alimentos.Espolvoree con una cantidad parcial de azúcar en polvo. Vierta el malvavisco dentro del molde preparado. Agregue las chispas de chocolate y pare la batidora. Agregue el colorante alimentario y el extracto de menta (agregue más para un sabor más fuerte). Bata hasta que la mezcla se sienta tibia y tenga el aspecto de pelusa de malvavisco, a unos 8-12 minutos.Una vez que todos los ingredientes estén combinados, ponga la batidora a velocidad alta. Retire del fuego, ponga la batidora a velocidad media y, mientras está batiendo, vierta el jarabe caliente con un chorro lento y constante sobre la gelatina batida.No revuelva el jarabe ya que esto puede hacer que se cristalice. Coloque un termómetro en el lado de la cacerola y deje hervir hasta que el jarabe alcance 240☏.
Deje hervir durante 3 minutos y retire la tapa. En una cacerola, combine el azúcar y el agua (2) y cubra con la tapa.En el tazón de una batidora de pedestal, combine la gelatina y el agua (1), coloque la varilla batidora y ponga a un lado.Rocíe uniformemente un molde para hornear de 9 x 13 pulgadas y póngalo a un lado.Next day remove from pan and cut into desired size, toss generously into powdered sugar.Allow to cool, preferably overnight while covered with plastic food wrap.Dust with a partial amount of powdered sugar. Add chocolate chips and stop mixer, scrape marshmallow into prepared pan. Add food color and mint extract (add more for a stronger flavor). Whip until mixture feels lukewarm and looks like marshmallow fluff, about 8-12 minutes.Once all combined engage mixer in high speed. Remove from heat, engage mixer in medium speed and while whipping pour hot syrup in a slow and steady stream onto whipping gelatin.Do not stir syrup as this may cause it to crystallize. Attach a thermometer on side of pan and boil until syrup reaches 240☏. In a saucepan combine sugar and water (2) and cover with a lid.In a bowl of a stand mixer combine gelatin and water (1), fit with whip attachment and set aside.Evenly spray a 9 x 13 inch baking pan and set aside.
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