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Ultra Soft Expanding Marshmallow Sponge Makeup Set of 4 Latex Free Vegan Friendly Makeup Beauty Blender Flawless Makeup Powder Foundation Sponge Concealer Blenders

£2.125£4.25Clearance
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After some rigorous recipe testing, it’s time to share my detailed, step by step recipe to make the most perfect chocolate marshmallows! The simplest way to add flavor to classic marshmallows is to swap different extracts for the vanilla extract called for in the classic recipe. Other great options include almond, peppermint, maple syrup, and strawberry, but feel free to experiment with your favorite extract flavors. Attach the whisk attachment in your stand mixer, and the mixer bowl with the bloomed gelatin. Start running the mixer on medium low speed, and pour the hot sugar syrup down the side of the bowl into the gelatin. Once all the sugar syrup is added, the gelatin should also be dissolved in the hot syrup. Whisk equal amounts of confectioner’s sugar and cocoa powder together (the mallow mix), and evenly sieve this mixture all over the chocolate marshmallow mix. Make sure the whole surface is covered with the powdered sugar and cocoa powder mix. This creates a barrier between the marshmallow surface and air as it cures for at least 6 hours. With The Marshmallow Blender Sponge, you can easily and precisely apply your beauty products. The unique shape and texture allow you to reach even the most hard-to-reach areas of the face, such as the nose and eye area. The sponge can be used both dry and damp, depending on the desired result.

Heat the sugar syrup until it reaches 245 – 250 F on your candy thermometer. This is higher than the 240 F I recommended for my regular marshmallows. At 240 F, the sugar syrup is at a soft ball stage, but between 245 – 250 F, the sugar syrup will be at the hard ball stage. Let the sugar syrup sit for a few seconds until the bubbles subside, and use immediately. Making the chocolate marshmallow base Powdered gelatin– Powdered gelatin is what is widely available where I live. Each teaspoon is about 3g.Whisk the marshmallow mix on medium high for 3 – 4 minutes. The marshmallow mix will seem very liquid, but keep whisking. White granulated sugar – You can use brown sugar as well, but then you may need to increase the whisking time.

The Marshmallow Blender Sponge from NYX is an amazing tool for achieving a flawless and natural makeup look. This soft and airy sponge is perfect for blending foundation, concealer, and powder, giving you a smooth and even finish. Chocolate peppermint marshmallows– Add 2 tsp peppermint extract to the cocoa paste. Serving suggestions When the chocolate marshmallow mix is ready, scrape it into the prepared pan and use an offset spatula to evenly spread the mix. Also prep a 8 or 9 inch square pan for the marshmallows. I usually rub a thin layer of butter or coconut oil on the pan, but now I line the pan with parchment paper instead. This way I can easily lift the marshmallows out from the pan and peel off the parchment paper. Some like to use cooking spray, but I prefer not to. Make the sugar syrup To compensate for the extra water and ingredients that are being added to the marshmallow base, there are a couple of adjustments that need to be made.These marshmallows have a very long shelf life as long as they are stored well. Store them in a jar or container that is air-tight and leave them at room temperature. Do NOT store marshmallows in the fridge or freezer. Other variations of chocolate marshmallows Mexican hot chocolate marshmallows– Add 1 tsp cinnamon + 1/2 tsp cayenne pepper to the cocoa powder and bloom them together. These marshmallows can be eaten just as they are. I mean they are freaking chocolate marshmallows! What more can you ask for? 😀 BUT, they are also fantastic in the following ways. Cocoa powder – Use a good quality cocoa powder, since much of the flavor comes from this. I use callebaut extra brute cocoa powder, which is a dutch cocoa powder. It has an intense cocoa flavor without much of the bitterness.

After about 3 – 4 minutes, increase the stand mixer speed to high and whisk until the marshmallow base turns into a light brown, meringue like mixture. The mix should have at least doubled in size and you will see the mixture forming strings on the side of the bowl during whisking. These chocolate marshmallows are so soft and fluffy, and infinitely better than ANY store-bought marshmallows. They melt in your mouth. Create an “x” with a fingertip in the center of your ingredients to slowly distribute the water and saturate the sugar. Alternatively, you can stir the mixture gently to saturate. Corn syrup –You can substitute the corn syrup with honey or golden syrup. You can also replace it with a little extra sugar, but inverted sugar syrups help prevent crystallization.

Instant coffee– This is optional, but a little coffee deepens the chocolate flavor. Increase the amount of instant coffee that you add if you want to make mocha marshmallow. Mix the cocoa powder and boiling water in a bowl. Make sure you have a smooth paste with no lumps. Dissolve the instant coffee in the vanilla extract (or same amount of water), and stir it into the cocoa paste. Cover and set aside to cool. This will be your cocoa mixture. To use The Marshmallow Blender Sponge, simply lightly dampen the sponge and then squeeze out any excess water. Then, apply your foundation or concealer to the sponge and gently pat it onto the skin. Use the rounded edges to reach areas like the cheekbones and forehead, and use the pointed end to get close to the eye area and nose. Making marshmallows is SUPER easy! Chocolate marshmallows require an extra step than vanilla marshmallows, but they are still not complicated. Chocolate dipped chocolate marshmallows– Melt some chocolate in a microwave safe bowl, and then half dip the marshmallows.

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