Homemade Marshmallows

Homemade marshmallow is  the best when you compare with the shop bought ones. You can make fifty pieces from less than 5 dollars. Its so simple and easy to make too. Gelatin , sugar and the glucose syrup are the main ingredients for making marshmallows. Glucose syrup is called as corn syrup in countries.

Making  these gives much fun as well as self satisfaction. You can use marshmallows on hot chocolate, smores and also when camping. Kids will love to burn the marshmallows over the camp fire.

You can make them with egg whites too. But these are the best as I suggest.  Making candy is really simple when you have a candy thermometer. Its worth having one if you are someone who like to make candies or fudges.

When you coat the marshmallows make sure to coat them with half corn flour and half confectioners sugar, also called as icing sugar.I have missed that clip when I did the video. make sure to coat on the corn flour and icing sugar mix well before sifting the excess sugar out.

I did this recipe with lots of adjustment and with my previous experience. So this recipe is guaranteed 100% to get good quality marshmallows as the same as from shops.

The recipe for the Marshmallows are below………

These are some of the closer looks you can experience.

Homemade Marshmallows

5 minPrep Time

30 minCook Time

35 minTotal Time

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Ingredients

  • 30 g (3 Tsp) gelatin powder
  • 250 ml (1 Cup) cold Water
  • For the syrup............
  • 125 ml (1 Cup) cold water
  • 460 g (21/2 cups )Sugar
  • A pinch salt
  • 230 g (3/4 cup) corn syrup
  • Food colouring to your choice
  • Vanilla or any other flavour
  • 1/2 cup of icing / confectionery sugar
  • 1/2 cup corn flour.
  1. Mix 1/2 cup of corn flour with 1/2 cup of icing sugar.
  2. Prepare a tray with baking paper on and sprinkle icing sugar mix.
  3. Add water directly to the mixing bowl that you are going to use.
  4. Sprinkle the gelatin powder. And leave it to soak in the water.
  5. next add other ingredients in to saucepan and bring to boil.
  6. Bring the sugar, corn syrup and water to the boil with out stirring and put the thermometer.
  7. When the the temperature is closer start whisking the gelatin.
  8. When the temperature of the sugar syrup reaches the point 120 c or 350 f start adding the hot sugar syrup in to the mixing bowl. make sure to keep on whisking while pouring. (Do not put the speed to high at once as it can splash on to you)
  9. When the mixture reaches the right consistency as shown in the video take out and pour on to the tray with a baking paper.
  10. Sprinkle icing sugar on top too.
  11. Leave to rest about 12 overs.
  12. After take out and cut as you wish.
  13. Dip in the corn flour and icing sugar mix.
  14. Use a strainer to take the excess sugar out. Store in an air tight container or leave in fridge.
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https://culinarycornerkitchen.com/2018/02/02/homemade-marshmallows/

Lemon Butter Slice

I made this lemon butter slice for sharing at a BBQ . This was a hit. When Lemons are in season try this recipe for a change and to use all the lemons. 🙂 The texture of the slice was  very beautiful, soft and some times I felt like calling this a lemon mud cake slice. It had the texture very close to a mud cake.

The tangy flavour of the lemons made this slice to be a hit. You can serve this as a dessert too. I think hot custard with lemon juice in it will make this slice more decadent for a dessert.

Instead of lemons you can use limes or oranges too. I think the pineapple juice will be nice too.

When you  bake this make sure to bake the slice only 30 minutes. Donot bake more than that.

 

This is how it was when taken out from the oven

I did the icing on top
Leave the icing to set.
Cut in to pieces.
Sprinkle more icing if you wish.

Lemon Butter SLice
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Ingredients

  • Ingredients
  • 260 g Plain flour
  • 250 g Sugar
  • Salt
  • 85 ml Lemon Juice
  • 10 g Zest
  • 4 Eggs
  • 300 g Butter
  1. Method
  2. Add the butter and lemon zest in to a mixing bowl with the paddle attachment on and mix about one minute.
  3. Next add sugar and just mix until it combines all together.
  4. Add flour and mix well.
  5. Next add the lemon juice and mix again.
  6. Add the eggs last. Mix on the lowest speed until all mixes together but do not whisk.
  7. Preheat the oven to 180 c and bake 30 minutes.
  8. I used a 8x8 inch pan.
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https://culinarycornerkitchen.com/2018/01/14/lemon-butter-slice/

Semolina and Cashew Cookies

Semolina / Rulang  is a high gluten flour made from the hardest part of the durum wheat.Its used for making pasta and noodles. Semolina is a good fine flour that you can use in cooking & baking . Sri Lankan love cake is made from semolina. I use semolina in baking a lot. This recipe is mainly with cashew and semolina.

Semolina give this cookie a nice and crunchy texture as well as the taste. Add extra more cashew to get the cashews in every bite. I added coffee flavour to the cooie togive a bit of extra flavour. Instead of adding the flavours you can add coffee granules. Other than adding coffee you can substitute it with chocolate, coconut, or any other flavour that you like.

If you are a vegetarian try omitting the egg and add a bit of milk to ghet the correct texture.  Instead of adding cashews you can always substitute with any other kind of a nut.

If you want to know how to make your own self raing flour click here………..

The semolina cookies……

Below is the recipe for the cookies……

Semolina & Cashew Cookies

10 minPrep Time

15 minCook Time

25 minTotal Time

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Ingredients

  • Ingredients
  • 100 g Cashew
  • 80 g self raising flour
  • 80 g Semolina
  • 125 g sugar
  • 1 Egg
  • 100 g butter
  • 1 tsp coffee flavour
  1. Method
  2. Add sugar and butter in to a bowl and whisk until smooth in texture.
  3. Next add vanilla and whisk again.
  4. Next add the egg, semolina, and the cashew and mix about 2 minutes. (I do not chop the cashews . When you add in to mixture it breaks well enough)
  5. Add self raing flour last and mix well until it combines all together.
  6. Make the cookies by rolling the dough or pressing as directed in the video.
  7. Leave the prepared cookies on a cookie sheet and bake for 10-15 minutes or until golden brown.
  8. Cool on a wire rack.
  9. Store after in an air tight container.
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https://culinarycornerkitchen.com/2018/01/10/semolina-cashew-cookies/

 

Fruit & Nut Biscotti from scratch

These beautiful cookies are loaded with lots of nuts and fruits. I really love the taste and also the texture of it.  I didn’t double bake these cookies as I loved the texture which gives  a feel  of nutty cake.

Normally biscotties are baked two times. If you do not the texture of this cake you can always double bake to leave longer.

If you like you can double bake these for keeping longer. It didn’t stay longer at my place. It will be a  real treat with a coffee or to give away for Christmas.

This recipe will make 25-30 slices.

Recipe ..Biscotti

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Slice the log in to thin slices. 

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Hazelnut & Chocolate Slice

I couldn’t stop eating this slice. I love this a lot. Hazelnuts and chocolate goes really well with each other. Adding Irish cream makes it more rich in taste too. Make sure to roast the hazel nuts before using.

I have done this slice a lot of times. But if I make it at home I am the one who finishes it all the time. Once with out adding any cream I added only Irish cream. OMG the taste was awesome. if you are serving kids do not add any liqueur. You can add different flavours that goes well with the chocolate.

Recipe………………..

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Crunchy & Easy to Make Sesame Cookies

These easy to make crunchy sesame cookies are so easy to make. I made a big match of them as I knew it will go like hot chips.

If you prefer a smaller batch please divide the recipe by 2  .If you like You can add more roasted  seeds in to this recipe too. Adding  more  gives these cookies a unique and a crunchy taste to its own.

These seeds are used in many Asian cooking and baking too. It has a nutty flavour and a crunchy texture too.. I like both black and white sesame seeds. But I prefer white in cookies and the black seeds on top of the breads.

Sesame is  used for making Tahini and halva and many other dishes. The oil is used in Asian cooking too. in some countries they use these seeds as the main ingredient for their cooking. It’s oil is used for massaging and in other Ayurveda needs.

My mum used  to make a nice sweet slice using a lot of sesame seeds. Not like these days when I was a child my mum had to separate sesame and throw the tiny stones mixed to it. When she sun dry them we use to grab a hand full of them and run away. That’s from my childhood memories.

 

The recipe for the crunchy sesame cookies………………………

Blue and Pink Chocolate Cake General Recipe Card

 

The you tube video for the cookies………………….

Have a closer look at the sesame cookies…………………….

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Crispy Choux Pastry (Choux au Craquelin)

Choux pastry  is a different kind of a pastry and its used to make a lot of different types of sweets.The high moisture in the dough create steam during cooking to puff the pastry.  Adding this topping makes it too different to the other pastries and gives a nice crunchy topping.

Making these pastry is very simple. Make sure to bake until nice and crunchy.

You can use this to make eclairs. To get the recipe click here

Recipe for the choux pastry………………..

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This is a closer look of the end product……………….

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When it opens ………………….

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Fill these beautiful pastries with cream custard or ice cream…………….

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lemon & Honey Cookies (2)

 

 

 

 

Marie Biscuit Pudding with a Twist

Marie biscuit pudding is an all time favourite in Sri Lanka. We enjoyed this  as kids  a lot. Still I love this. Its so simple and easy to make and also ready in 10 minutes.

There are things that you need to know. Adding an egg will not do any harm as the hot butter will cook the egg. In video I mean cooking as the curdling of the egg, That’s why you need to keep on stirring for a longer time while adding the hot butter. I have done another recipe before and this is the updated version of it.

The other thing to remember is that you can double the liquid for   covering the biscuits with out adding chocolate at all.

I have uploaded several pictures of the finish product and how to freeze in individual snack bags. You can always freeze this dessert in snack bags to please kids or your guests later too. Thaw it before serving or take out the day before and leave in fridge to take the next day.

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Lemon & Honey Cookies

Seasonal fruits and vegetables are best to use than buying other non seasonal fruits. Lemons are in season and its nice using them in cakes and cookies and slices , pies  etc.. I did these beautiful cookies as my husband requested. They were so nice and yummy. My whole family loved them.

I like to use the lemon zest in cakes but not in cookies a lot. I used the juice of lemon in this to give extra tangy flavour to the cookies. Sprinkle some crystallised sugar on top to give an extra crunch to the cookies.

 

 

 

 

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