Be sure to blend the makeup well into your skin, paying special attention to the corners of your nose and under your eyes. But if you do add a substantial amount of flavoring like fruit puree, or cocoa powder, you may need to add extra gelatin to make sure your marshmallow sets properly. Whether you use all sugar OR sugar and a syrup, once the sugar dissolves in the mixture, it’s really important to make sure that the sugar on the side of the pot has dissolved completely too. To clean your beauty blender, rinse the sponge under warm water and gently squeeze out any excess makeup or water.

Keep in mind that anyone can view public collections - they may also appear in recommendations and other places. 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. The texture is very important for me with these homemade marshmallows and that’s why I prefer using regular gelatin. Read more about the condition New: A brand-new, unused, unopened and undamaged item in original retail packaging (where packaging is applicable).Like for lemon zest (or other citrus flavors) or maple or other fruity marshmallows, you can substitute the liquid or sugar with the flavoring ingredient and proceed with the rest of this recipe. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators. Our Triangle shaped Air Cushion Marshmallow Beauty Blender is flexible to enable blending into the corners of the eyes and the sides of your nose.

Next, bounce the sponge on your skin using a dabbing motion, starting in the center of your face and working outward. Since these sugar substitutes have a higher water content, the process and quantities will be different. Once you cut the marshmallows, you can toss them in the sugar mix, which is confectioners sugar and corn starch mixed together, or dip them in chocolate (yum!Clip the sugar thermometer to the side of the saucepan, and set the temperature between 242 – 245°F. Ideal for foundations and face powders, with an array of colors to choose from including Black, Chocolate Brown and Light Pink. While the mixer is running on medium – low speed, pour the sugar syrup into the gelatin, along the wall of the bowl (this is to prevent the gelatin from being scorched by the hot sugar syrup). If you don’t have a sugar thermometer, please check the sugar stage every 5 minutes until it reaches the firm-ball stage (please read the recipe notes in the post to learn how to do this). Another reason is that marshmallows made with egg whites will not keep for as long, since you’ve got egg whites in there which can go bad fairly quickly.

But if the sugar forms a cohesive ball that is too firm and is not easily pliable, then it’s gone a little too far. Avoid dragging or rubbing the product with the Marshmallow blender this will not give the desired flawless effect.

Set it to 240° – 245°F (firm-ball stage), and swirl the pan from time to time (gently) to dissipate the heat evenly. The addition of egg whites slows down this process a little, making it easier for you to pipe shapes, like peeps or rosettes. I’ve enjoyed PERFECT homemade marshmallows since I was little, because my grandmother was an absolute pro at making them. When the sugar is melted and boiled to the point where it has 0% water, the syrup can revert back to it’s crystallized state in a hurry.

Sublime Marshmallow Beauty Blender is the perfect makeup sponge for applying cream, liquid, and powder formulas, giving your skin a perfect finish every single time. If I’m not making them for kids, I usually like to add alcohol as well to get some artisan boozy marshmallows.

If you want to use the beauty blender to apply powder products, such as setting powder or blush, lightly tap the sponge onto the product and then onto your skin. To enable personalised advertising (like interest-based ads), we may share your data with our marketing and advertising partners using cookies and other technologies. Having said that, with my method of making homemade marshmallows (vanilla marshmallows), it’s easier to not crystallize your sugar syrup which ever way you choose to make them. This post is for anyone who wants to understand the process, and even adapt the recipe to what you have at hand.