Snowy marshmallows - recipe
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Prepare
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Serves
12 -
Skill
Easy
Ingredients
- 2 tbsp Icing sugar
- 2 tbsp Cornflour
- 20 g Gelatine leaves 12 sheets
- 450 g Unrefined golden caster sugar
- 1 tbsp Liquid glucose
- 2 Egg white(s) (free range)
- 1 tsp Vanilla extract
- 300 ml Water
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1
Lightly oil a shallow baking tray about 30x20cm. Dust with half the icing sugar and cornflour.
For this step you'll need:
- 1 tbsp Icing sugar
- 1 tbsp Cornflour
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2
Place the caster sugar, liquid glucose and 200ml cold water into a medium, heavy based saucepan. Heat gently until the sugar has dissolved, swirling the pan occasionally. Bring up to the boil for about 15 minutes until the mixture reaches 125°C on a sugar thermometer.
For this step you'll need:
- 450g Unrefined golden caster sugar
- 1 tbsp Liquid glucose
- 200ml Water
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3
Meanwhile soften the gelatine in 150ml cold water. As soon as the sugar has reached the temperature, pour in the gelatine with the soaking water and swirl the pan until dissolved. Pour the syrup into a heatproof jug so that it is easier to pour.
For this step you'll need:
- 20g Gelatine leaves 12 sheets
- 150ml Water
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4
Place the egg whites in a large bowl and using an electric whisk, whisk the egg whites until they hold stiff peaks, then gradually whisk in the sugar syrup and vanilla extract. Whisk continuously until the mixture thickens enough to hold it’s shape when the whisk is lifted, this will take a good 10 minutes so don’t give up until it really thickens.
For this step you'll need:
- 2 Egg white(s) (free range)
- 1tsp Vanilla extract
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5
Spoon the mixture into the oiled tin. Leave for 1-2 hours or until set.
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6
Loosen the mixture from the edges of the tin with a hot knife. Turn out onto a board dusted with the remaining icing sugar and cornflour, and cut into 3cm squares, rolling each in the sugar and corn flour. Store in an airtight container for up to 3-4 days.
For this step you'll need:
- 1 tbsp Icing sugar
- 1 tbsp Cornflour
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7
To colour your marshmallows add a few drops of food colouring to the mix at step 4.