QiMeal
Pańska Skórka
Pańska Skórka · ready in 4 h 50 min · 8 servings · 189 kcal per serving · medium · 5 ingredients
Pańska Skórka is a Warsaw All Saints Day sweet with a tender chew, vanilla aroma, and a blush of pink color, traditionally bought near cemeteries in early November.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 4 h 50 min
- Serves
- 8
- kcal
- 189
- Difficulty
- medium
Ingredients · 8 servings
- 350 gSugar
- 30 gGelatin
- 180 mlWater, divided
- 1 tspVanilla extract
- 3 dropFood coloring, pink (optional)
Equipment
stovetop, saucepan, thermometer, mixer, bowl, spatula, whisk, pastry brush, lined pan, knife, cutting board
Instructions
- Prepare the station
Gather sugar, gelatin, water, vanilla extract, food coloring, a saucepan, thermometer, mixer, bowl, spatula, whisk, brush, and lined pan. · 5 min
What to look for: All ingredients are measured and the lined pan is ready.
- Bloom the gelatin
Sprinkle gelatin over 60 g cold water in a bowl, let it swell for 10 minutes, and keep the bowl ready beside the stove. · 10 min
What to look for: Gelatin looks swollen and evenly hydrated.
- Cook sugar syrup
Boil sugar with 120 g water until the syrup reaches 115°C / 239°F, brushing crystals from the pan sides with a wet brush. · 12 min
What to look for: Syrup is clear, lively with bubbles, and at 115°C / 239°F.
- Dissolve the gelatin
Remove the pan from heat, add the bloomed gelatin, and stir gently until the mixture is smooth and fully liquid. · 3 min
What to look for: No gelatin grains remain and the syrup looks glossy.
- Whip until pale
Beat the warm syrup until it turns thick, pale, glossy, and leaves soft ribbons that slowly sink back. · 10 min
What to look for: Mixture is pale, airy, and holds soft ribbon marks.
- Flavor and tint
Add vanilla extract and food coloring, then beat briefly until the candy is evenly scented and softly pink. · 5 min
What to look for: Color is even and the vanilla aroma is gentle.
- Set the candy
Scrape the mixture into the lined pan, smooth the top with a wet spatula, and let it stand at room temperature until firm. · 4 h
What to look for: Surface looks matte and springs back lightly when touched.
- Cut and serve
Cut neat squares with a lightly wet knife and serve at room temperature, when the candy feels soft, springy, and slightly tacky. · 5 min
What to look for: Pieces are clean edged and tender with a slight sheen.
Nutrition (per serving)
| kcal | 189 |
|---|---|
| Protein | 3 g |
| Carbohydrates | 44 g |
| of which sugars | 44 g |
| Fat | 0 g |
| of which saturated | 0 g |
| Fibre | 0 g |
| Sodium | 10 mg |
Nutri-ScoreE
Allergens
None of the 14 major allergens, per our data.
Storage and reheating
- Fridge: up to 14 days
- Freezer: not recommended
- Serve at room temperature without reheating.
Ingredient substitutions
Vanilla extract
- Vanilla: Use the same gentle vanilla aroma without adding extra liquid.
