Here is the second installment of edible Christmas gifts. Homemade marshmallows. Impressive huh? Now I will tell you this you have to brave. I had help from my lovely sister-in-law and mother-in-law, who thankfully are a lot braver than me when it comes to hot sugar. Me? I'm a wimp. I'll admit I got scared and turned the hob down slightly. But the end result is worth it.
You'll never want a shop brought marshmallow again. It just doesn't match up. One of these floating around in a hot chocolate. Lovely. So what are you waiting for, get your sugar thermometer out (find them here) and get making.
Now ideally you need a Kitchen Aid (don't we all!) but if your unfortunate, like me, not to have one. You can use an electric whisk and friend to help you hold the bowl.
2 sachets (23g all together) powdered gelatine
400g golden caster sugar
225g golden syrup
3/4 tbsp vanilla extract
2 tbsp icing sugar
1 tbsp cornflour
Put the gelatine and 130ml of cold water into a bowl or the bowl of a table top electric mixer. Leave for at least five minutes until the water is absorbed.
Lightly oil a piece of cling film and use it to line a 20x30cm tin, oil side up. (I used a baking tray that had high sides.)
Put the caster sugar and golden syrup in a large heavy based saucepan and add enough water to cover.
Cook over a low heat to dissolve the sugar, stirring occasionally. Don't hurry this stage, as the sugar needs to be thoroughly dissolved.
When dissolved turn up the heat and bring to the boil. At this stage don't be tempted to stir. Cook until it reaches 130C - test using a sugar thermometer.
Remove from the heat and let sit for a minute. With the gelatine still in the bowl, turn the mixer to a medium high speed and very slowly pour the hot sugar in. (This is where you need a friend to pour for you if you don't have a Kitchen Aid.)
Once it has all been added, increase the speed and continue to whisk until the mixture becomes really thick and slightly elasticated with strands, but remains light and billowy.
Add the vanilla extract and whisk until just combined.
Pour the mixture into the lined tin and spread to the corners.
Cover with another sheet of lightly oiled cling film. Leave to set for at least 4 hours.
At this stage you will be tempted to eat whats left around the side of the bowl. Please be warned that you will get it everywhere. You can't help it. I had it around my face and in my hair. So be warned!
Mix the icing sugar with the corn flour on a clean work surface/chopping board.
Turn out the marshmallow and cut into small squares. You could use cutters to make pretty shapes.
Dust the marshmallows in the icing sugar mixture until they are well coated.
Store in an airtight container for up to 2 weeks.
Perfect gift for Christmas!
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