- 2 Tbs 20g powdered unflavored gelatine
- ½ cup 120cc cold water
- 2 ¼ cups 450g sugar
- ½ cup 160g corn syrup or glucose
- ¾ cup water
- 1 ½ teaspoons vanilla extract
- 1 cup powdered sugar (for dusting)
- Put the first ½ cup cold water in the bowl of the standing mixer.
- Sprinkle the gelatin on top and let it hydrate.
- Line a baking pan with 2 inch sides with parchment paper and spray the entire surface with vegetable spray. Reserve.
- In a medium saucepan, put sugar, glucose or corn syrup and remaining water.
- Cook over medium heat until it dissolves, brushing the sides of the pan, just above the mixture, with a wet brush so that crystals don’t form.
- Increase the heat to high, put the candy thermometer on the pan, and boil until it reaches 248ºF /120ºC, that is between soft ball and hard ball stage.
- With the wire whisk, attach the bowl and start whisking the gelatin in the bowl.
- Slowly, but constantly, pour the sugar mixture into the gelatin while beating at high speed. Try not to pour it directly over the whisk but between the side of the bowl and the whisk, that way the most syrup will reach the gelatin and not be stuck in the beaters or sides of bowl.
- Keep on beating for some minutes until the consistency is fluffy, like a thick meringue. Add vanilla and mix.
- Immediately transfer the sugar mixture to the prepared pan, and smooth the top with an oiled or sprayed spatula.
- Let dry at room temperature for 1 hour and sprinkle with powdered sugar. Let dry for a few hours until it’s no longer sticky and can be unmolded.
- When ready, lift the parchment paper, and use an oiled or sprayed kitchen knife to cut it. You can also use an oiled pair of scissors. Dust each square completely with powdered sugar.
- Store in an airtight container for up to 2 weeks.
|gelatin hydrated in water|
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