The kids purchased a marshmallow recipe book recently from a discount book store. I couldn’t say no, who doesn’t enjoy marshmallows in chocolate fondue or hot chocolate?
I had made them once before, quite successfully, so wasn’t particularly fazed when they wanted me to make 3 different types! They decided on caramel, cinnamon and baileys flavoured.
They are not actually that difficult. Lots of stirring and boiling and whipping is involved. I certainly wouldn’t even consider them unless I had a mixer. I don’t think its possible to mix these by hand unless you are built like Arnold Schwarzenegger.
450g Caster sugar
2 x 7g sachets gelatine***
sunflower oil for greasing
50g Icing Sugar (plus extra for dredging)
50g Cornflour (plus extra for dredging)
Various flavourings; cinnamon, caramel, Baileys etc etc. These are added at Stage 5, you can also soak some cinnamon sticks in thr boiling syrup.
- Place the gelatine and 100ml of cold water into a bowl. Set aside for about 10 minutes, or until softened.
- Meanwhile, pour the sugar and 175ml of cold water into a heavy-based saucepan and bring to a rolling boil on a medium to high heat, stirring continuously, until the sugar dissolves.
- Reduce the heat to low and simmer the mixture gently for 15-20 minutes, until a sugar thermometer dipped into the mixture reads 113C (NB: At this temperature, the sugar syrup will have reached the soft-ball stage.) CAUTION: This mixture is extremely hot and can be dangerous. Do not leave unattended, under any circumstances.
- As soon as the sugar syrup reaches the correct temperature, place the softened gelatine and water into the bowl of a food mixer and blend on its lowest setting. Gradually pour in the sugar syrup in a slow, steady stream, avoiding pouring the sugar syrup on the beaters as it may splash. Whisk continuously until all of the syrup has been fully incorporated in the mixture.
- Add the vanilla extract/ flavourings, then increase the blending speed and blend for 18-20 minutes, or until the mixture has thickened, cooled and is beginning to set.
- Meanwhile, grease a 20cm/8in square, deep-sided cake tin with some of the sunflower oil. Line the tin with baking parchment and grease this paper with the remaining oil. Mix together the icing sugar and cornflour and dust the tin with a little of the mixture to evenly coat the base and sides. Reserve the remaining icing sugar and cornflour mixture for later.
- Pour the marshmallow mixture into the prepared tin and smooth the surface with a palette knife or spatula that has been dipped in boiling water. Dust the top of the marshmallows with a little more of the icing sugar and cornflour mixture, then cover the tin with cling film and set aside in a cool, dry place for 1-2 hours or overnight to set. (NB: Do not chill in the fridge.)
- Once the marshmallow mixture has set, turn out the marshmallow slab onto a clean work surface dusted with the remaining icing sugar and cornflour mixture. Peel off the parchment paper and cut the marshmallow into 36 cubes. Dredge the marshmallows in the icing sugar and cornflour mixture to coat. Store in an airtight container in a cool, dry place.
But here’s the krux- these WILL NOT WORK if you use vegegel, or any vegetarian substitute. At ALL. You just get a gluey mess. It is the protein that whips up the syrup to the light texture associated with marshmallows. Trust me on this one.