Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "7863d9013cdc4a1ab3dbf5605873f3a4",
    "updated": "2025-05-10T08:59:00.145Z",
    "title": "Vanilla Marshmallows",
    "subtitle": null,
    "description": "Marshmallows make a delightful addition to hot chocolate or s'mores. Homemade marshmallows are exceptionally soft, delicious, and enjoyable to prepare.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "caster sugar",
          "liquid glucose",
          "water",
          "powdered gelatine",
          "boiling water",
          "egg whites",
          "vanilla extract",
          "unsalted butter, for greasing (optional).",
          "icing sugar",
          "cornflour"
        ]
      }
    ],
    "instructions": [
      "Combine the caster sugar, liquid glucose, and water in a large pan.",
      "Stir briefly, then place the pan over medium-high heat and bring the mixture to a boil.",
      "Avoid stirring the sugar mixture; instead, gently swirl the pan to circulate the liquid.",
      "Meanwhile, place the powdered gelatine and boiling water in a small bowl and stir to mix.",
      "Set the gelatine mixture aside while attending to the sugar syrup.",
      "Using a sugar thermometer, cook the sugar mixture until it reaches 120°C.",
      "As the mixture nears this temperature, begin whisking the egg whites in a large bowl until stiff peaks form; a stand mixer works best for this.",
      "Once the syrup reaches 120°C and the egg whites are stiff, slowly and carefully drizzle the hot syrup into the egg whites while continuing to whisk on medium speed.",
      "Pour the syrup slowly around the edges of the bowl rather than directly into the center.",
      "Add the vanilla extract.",
      "Continue whisking the mixture for about 3 minutes after all the syrup has been incorporated.",
      "Gradually add the gelatine mixture and whisk for an additional minute.",
      "While whisking, prepare a 20-23cm square tin by greasing it with butter or lining it with parchment paper.",
      "Pour the marshmallow mixture into the prepared tin.",
      "Sift one-third of the icing sugar evenly over the top and allow the marshmallow to set at room temperature for 5-6 hours.",
      "When set, dust a work surface with the remaining icing sugar mixed with cornflour.",
      "Turn the marshmallow out onto the surface and cut into pieces using a sharp, lightly oiled knife.",
      "Coat the cut marshmallows in the dusting mixture so they are well covered. Enjoy!"
    ],
    "notes_ingredients": null,
    "notes_instructions": "Customization options:\nTo create different flavors, replace the vanilla extract with orange, lemon, peppermint, or almond extract.\nFor a chocolate coating, dip the marshmallows in 200g melted chocolate and allow them to set on a lined tray."
  }
]