Initially I was quite scared to attempt marshmallows. After reading a few recipes I was convinced it would be quite a tricky process but it’s actually one of the quickest things I’ve made recently. The prep only took half an hour and the rest is a doddle- just leave to set for a few hours! Don’t be scared about boiling the sugar. Trust me, I was and there’s really nothing to worry about if you have a good sugar thermometer. I definitely would say that a free-standing mixer is best for this, but I used a bog-standard electric whisk and it worked out fine- just very very sticky!
The result? Pure YUMMINESS! They had a lovely taste of raspberry and look so sweet! Perfect as a cute homemade gift! But by far the best part… Having no dairy or gluten ingredients, they are totally fine for the FODMAP diet 🙂
Makes approximately 40 marshmallows
8 sheets of fine leaf gelatine
2 egg whites
500g granulated sugar
250ml cold water
150g fresh raspberries, washed and drained
You will also need,
Baking tin, either 23cm x 30cm (Brownie tin) or a square 20cm tin
vegetable oil, for greasing the tin
2 tbsp. cornflour mixed with 2 tbsp. of icing sugar
Prepare the tin by greasing all over. Add a heaped tablespoon of the cornflour and icing sugar mixture and tap all around tin ensuring that everywhere is sufficiently covered. Discard the excess mixture.
Put the cold water and sugar into a saucepan and over a low heat dissolve the sugar. Stand a sugar thermometer in the pan and increase to a medium heat. Bring to the boil and allow to bubble away. The temperature of the sugar mixture needs to reach 122 degrees C or reach what is known as the ‘firm/hard ball’ stage. This should take about 15 minutes. If you do not have a sugar thermometer, test the mixture by dropping a little onto a saucer. Its should be firm and hold its shape.
Whilst the sugar is bubbling. Place the gelatine leaves into a bowl of cold water, one at a time to prevent them sticking.
Also, puree the raspberries by placing in a blender. Put the puree through a sieve so removing the pips from the puree. Set aside.
In a free standing mixer, beating the egg whites until stiff.
Once the sugar has reached the correct temperature, with the mixer on a low speed, slowly add the hot mixture to the egg whites, continually beating. Increase the speed of the mixer and add the gelatine leaves, squeezed, one at a time.
Allow the mixer to continue to beat for about 10 minutes until the mixture has cooled. Add the raspberry puree (or vanilla extract if making Classic Vanilla flavour) and mix until incorporated.
Tip the mixture into the prepared tin and carefully spread throughout the tin. Sieve some of the remaining cornflour/icing sugar mix over the marshmallow. Allow to set, in a cool place but not a refrigerator, for approximately 4-6 hours.
Once set, cut the marshmallow to size. Tip; slightly oil a sharp knife and continually wipe with a piece of kitchen towel with some light oil on it.
Dip the sticky edges in the remaining cornflour/icing sugar mix and store in an airtight container.
Recipe from: The Contented Baker