There is just something lovely about marshmallows, isn’t there? They are full of whimsy and enchantment. I can tell you though that a lot of hard work is required to produce these pillowy dreams, so only attempt this recipe if you are feeling patient. This is not the sort of treat you just knock together. You will need at least half an hour and then an additional two or three hours of setting time. But it is worth it. They are simply delightful.
Ingredients
- 515g caster sugar
- 1 tablespoon glucose syrup
- 2 tablespoons powdered gelatine
- 70g egg whites at room temperature
- 2 teaspoons vanilla extract
- 30g icing sugar
- 30g cornflour
- coloured sanding sugar (optional decoration)
Directions
- Lightly spray a baking tin with oil and line the base and sides with baking paper and lightly spritz the baking paper with oil.
- Place 460g of the sugar, the glucose syrup and 185ml of water in a small, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer without stirring (the mixture will crystallise if you stir now) until the mixture reaches 127˚C on a candy thermometer.
- As the sugar is simmering and reaching the desired temperature, sprinkle the gelatine over 185ml of cold water in a microwave-safe bowl and set aside for 5 minutes. Heat in the microwave for 30 seconds or until the gelatine has dissolved and the liquid is clear.
- When the sugar syrup reaches 115˚C, beat the egg whites with an electric mixer until frothy. Add the remaining sugar and beat until thick and glossy. Keep the mixer beating on medium speed.
- When the sugar syrup reaches 127˚C, turn off the heat. When the bubbles have subsided, add the gelatine mix, but be careful as it may bubble up.
- Gradually pour the hot syrup in a steady stream into the egg white mixture. Increase the speed to high and continue beating until the mixture is thick. Add the vanilla extract and continue beating until the mixture is very thick and holds its shape – at least 10 minutes depending on your mixer. The outside of the bowl should almost be at room temperature.
- Using a spatula, scrape the marshmallow mixture into the prepared tin and smooth the surface. Stand for 2 – 3 hours until set.
- To make the coating, sift the icing sugar and cornflour together. Dust the top of the marshmallow slab with some coating and turn onto a clean surface. Dust the bottom. Use lightly oiled cookie cutters to cut out your marshmallows. You can roll them in sanding sugar if you like or keep plain.
