sophie didn't do anything at all.

Monday, 30 September 2013

| food | Marshmallows

This was definitely a recipe I didn't expect to work.

A picture of vanilla marshmallows

Inspired by my dad's request to be left with all manner of sweet treats before I headed to uni, I set about baking and cooking enough food to last until I next headed home.

Ingredients required to make marshmallows


3 packets of unflavoured gelatin (I believe that's 3x7g)
350ml water
600g granulated sugar
1/2 cup corn syrup
1/4 teaspoon salt
1 tablespoon pure vanilla extract
Icing sugar and cornflour for dusting

Now what?

Do not attempt this if you are clumsy and likely to spill hot ingredients - the sugar reaches 240 degrees.

Line a baking tin with a mixture of icing sugar and cornflour. Make sure it is well coated on the bottom as this will stop the marshmallow from sticking.

Put your gelatin in half the water and allow to sit.

Put the rest of the water with the granulated sugar in a good sized pan. Heat covered on a hot heat for 4 minutes - the sugar will have dissolved, before removing the lid and allowing to bubble for another 5 minutes. Make sure you do not stir the liquid as this causes crystallisation. If you own a thermometer then wait for it to reach 240 degrees.

Otherwise, you need to check it has reached the 'soft ball' stage.

Sugar ready for making marshmallows

Before I started this process I was blissfully unaware of the sugar stages. There are too many to list, but for this particular recipe we need to really focus on one of the more temperamental ones.

The softball stage. 
To see if the sugar is 'ready', you need to test its consistency. Grab yourself a glass of very cold water, and into it drop a blob of your syrup. You then need to try and pick it up (if you can't even grab it then your sugar isn't ready). If it holds its shape vaguely and can be made into a ball then you're ready. If it stays in strands, leave the syrup to bubble for a few more minutes. 

Once the sugar is ready add it to the gelatin and begin whisking.

Oh, and keep going.

Whisk for a minimum of 12 minutes, until the mixture is firm and no longer increases in volume. If you are going to add flavourings or colour - this is the moment to do that, but if remaining minimalist ensure you whack vanilla in. You'll thank me later.

I made mine pink and peppermint-y.

Pour it out into the baking tray, and let it set in the fridge.

Once it is solidified you can tip it out and cut into pieces. This is messy.

Cover the whole lot in icing sugar and cornflour so they don't stick together.

This will make an amazing christmas treat - easier than I ever imagined and so satisfying.

The kitchen will be in a horrifically messy state. Not my fault...


wow. that was one amazing hot chocolate. don't just take my word for it...

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