Making marshmallows is tricky, but well worth the effort. This is a basic recipe, but you can add your own flavours and colours to make it your own. Or, just keep it simple for a delicious tea time treat. Either way you are sure to impress your friends when you offer them one of these.
- 250 ml Boiling Water Plus Extra
- 50 g Powdered Gelatin
- 250 ml Cold water
- 1 kg Granulated Sugar
- 4 Egg Whites
- 4 tbsp Icing Sugar
- 4 tbsp Cornflour
- 1 tbsp Spray Cooking Oil
- Measure 250ml of just boiled water into a bowl and half fill a jug. Set the jug next to the oven for later. Allow the bowl of water to cool for just a minute before proceeding to the next step.
- Sprinkle the gelatin over the bowl of hot water and stir until the gelatin has completely dissolved.
- Put the egg whites into the bowl of the stand mixer.
- Put the cold water and the granulated sugar into a medium saucepan and heat gently until the sugar is completely dissolved.
- Stop stirring and turn the heat up to maximum.
- While the sugar solution heats up, set the mixer to whisk the egg whites. Keep an eye on them though, and make sure to stop it as soon as they are stiff.
- Meanwhile, warm the sugar thermometer under the hot tap and place it into the pan with the sugar solution. Keep an eye on your sugar, it is done when it reaches 122˚c.
- As soon as the sugar reaches 122˚c, immediately turn off the heat and remove the thermometer. Place it in the jug of hot water you set aside earlier to cool slowly.
- Quickly add the dissolved gelatin to the boiling sugar. It’ll bubble up, but stir it until it is well mixed.
- Now, restart the stand mixer on it’s slowest setting. While it mixes, gently drizzle the sugar solution over the egg whites, try to avoid getting it on the whisk.
- Leave the machine to whisk the mixture until the bowl feels cool to the touch, at this stage you could add any liquid colour or flavour additive you like. If you are keeping them as they are then skip to the next step.
- Total mixing time could be as much as 40 minutes but keep an eye on it.
- Sift the icing sugar and cornflour into a bowl and mix well.
- Spray your tin with the oil then add half the cornflour. Gently shake the tin whilst turning it in all directions so that the cornflour can evenly stick to the oil. Tip the excess back into the bowl.
- Continue mixing until a ribbon of mixture is able to hold it’s form for a few seconds.
- Scrape your mixture into the tin and leave for at least two hours to set.
- Once set, dust a chopping board with some of your cornflour mixture and turn the slab of marshmallow out. It will be sticky and may need a little persuasion but be patient.
- Use a long bladed knife to cut the marshmallows into 2cm squares then toss them in the remaining cornflour mixture.
- These are best enjoyed within a few days