A delightful homemade marshmallow infused with the fresh aroma of capim-santo, perfect for a sweet treat or gift.
Ingredients
Dry herbs
3gcapim-santo seco (capim-santo para chá)
200mLágua (quase fervente)(almost boiling water)
20ggelatina em pó (incolor e sem sabor)
330gaçúcar refinado
110gglicose líquida (transparente)
to tasteCorante em gel verde folha
to tasteCorante em gel amarelo damasco
açúcar de confeiteiro impalpável (para polvilhar)açúcar de confeiteiro impalpável(for dusting)
Instructions
Prepare a 30x15cm baking dish with parchment paper greased with oil. Set aside.
Infuse the dry capim-santo in nearly boiling water for 5 minutes, then strain and reserve the liquid.
In a mixing bowl, add gelatin and 120mL of the capim-santo infusion. Let hydrate for 10 minutes.
In a saucepan, combine sugar, glucose, and remaining infusion. Cook over medium heat until boiling, then cook for 6-7 minutes until reaching 115°C (240°F).
Pour hot syrup into the gelatin mixture while beating on high speed, add color if desired, and beat for 8-10 minutes until thick and voluminous.
Pour into prepared dish, smooth surface, and let cool for at least 3 hours. Cover and refrigerate if storing longer.
Dust a surface with powdered sugar, turn out marshmallow, cut into desired shapes, and coat with sugar. Store in an airtight container.
Notes
Use a sharp, greased knife for clean cuts and prevent sticking.