Oh BLIMEY. Just discovered the sheer amazing melty-fluffiness of a homemade marshmallow! How have I not known this before? They are SO much better than the shop ones. Apparently gourmet marshmallows (along with popcorn and rice cakes… to which I’m also addicted) is big business at the moment. If you’ve ever wondered how to make your own (fyi easy) mallows then keep reading.
Makes about 20 Marshmallows:
You will need:
- 400g caster sugar
- 1 tablespoon golden syrup
- 4 tablespoons gelatine powder
- 2 egg whites
- 1 teaspoon vanilla extract
- 100g chopped pistachios (optional – could use other toppings or keep plain)
- 30g cornflour
- 50g icing sugar
- sugar thermometer (optional but easier)
- Loose base square tin (about 9in) with removeable base
Mix the cornflour and icing sugar together and dust liberally into the base of your tin, to ensure the marshmallow doesn’t stick. spread the chopped nuts on top.
Put the caster sugar and syrup into a pan with 175ml water. Add the sugar thermometer and boil on a high heat until the mixture is 120-130 celsius – or the firm ball stage on the thermometer. If you don’t have a thermometer, test the hardness of the syrup solution by removing a little with a teaspoon and dropping it into cold water. You should be able to mould it in your fingers, remove and it will set to a rigid ball.
Place the gelatine in a heatproof bowl with 125ml water. Heat over simmering water until it dissolves. Turn off the heat but leave on the pan to keep warm whilst the syrup heats.
Remove the syrup from the heat and whisk in the gelatine bit by bit so as not to bubble over. Set to one side.
Whisk the egg whites to soft peak stage, then gradually add the syrup in a thin stream whilst whisking on a high setting, until the egg whites are stiff. Whisk in the vanilla.
The mixture will now be very gooey! Dollop it into the prepared tin and spread around. Leave overnight to set.
Use a palette knife to ease the marshmallows out of the pan. Cut them into squares and mix together with the cornflour and icing sugar to stop them from sticking together.
See how yummy?? Add to hot chocolates for the most amazing drink, drizzle in chocolate or simple wolf down in one go (who, me?). Pop them in a sealed container in the fridge and they’ll be good for a couple of weeks.