Marshmallows are one of my favourite sweets, soft, fluffy and sweet! Even though the recipe may seem complicated at first making marshmallows is actually easy once you start and really fun, also the finished product is sooo worth it!
This recipe involves using a sugar syrup whilst it is still hot and pouring it into the egg whites whilst whisking them, I have used a normal hand held electric mixer but if you have a stand mixer definitely use it as it will make the job easier and safer, don't worry if you don't though as its still possible without, just take you time.
To reach the correct consistency the syrup is heated to what is known as the 'soft ball' stage where if a drop of it was placed into cold water you would be able to take it out and form a soft ball with it. The temperature for this stage is 117°C. and it is best to measure this with a sugar thermometer or laser thermometer. You can measure it by constantly dropping some of the syrup into cold water and checking its consistency however it will be more likely that you will miss the stage or burn yourself so be careful.
For these fluffy treats I have chosen to keep them white and give them a vanilla flavour but of course these can be made any colour with a few drops of food colouring. when flavouring these make sure you use a really good quality vanilla extract or paste to achieve the best flavour.
Makes 24 marshmallow squares
2 egg whites
5 leaves of gelatine
100g caster sugar
50g liquid glucose
2tsp good quality vanilla extract or 1tsp vanilla paste
50g icing sugar
Begin by stirring together the icing sugar and cornflour. Then very lightly grease a large, deep square or rectangle tray and spoon some of the corn flour mixture into the tray, tapping ad rotating it to lightly coat the edges and base.
Prepare the gelatine. chop up the gelatine leaves into small pieces and place in a bowl with 4tbsp of cold water, leave to soak for 5 minutes.
Next in a medium sauce pan stir together the sugar, glucose and water.
Place on medium heat and stir constantly until all the sugar has dissolved.
Turn up the heat and allow to bubble away until the syrup reaches 117°C or the soft ball stage you can measure this using the sugar thermometer. It will take roughly 10-15 minutes until in reaches this temperature.
Place the bowl of soaked gelatine in the microwave and heat in 10 second bursts until the gelatine has just melted, this will not take long at all. Set aside
Meanwhile in a large bowl whisk the egg whites until they hold stiff peaks. Set aside.
When the syrup reaches the correct temperature remove from the heat, briskly whisk the egg whites again and then begin pouring in the syrup in a steady stream whilst whisking ensuring all of the syrup is incorporated. continues whisking until the mixture is thick, shiny and fairly stiff.
Add the liquid gelatine (if it has set, give another quick burst in the microwave until its liquid again) and vanilla to the mixture.
Continue whisking until fully incorporates and the mixture is thick, glossy and sticky. quickly pour the mixture into the dusted tray and spread out into an even layer. you have to work fairly quickly so that the mixture does not set.
Dust the top of the marshmallow with the cornflour mixture and leave to set for 1-2 hours.
Once set heavily dust a surface with the cornflour mixture and gently ease the marshmallow out of the tray, tipping it out on the surface.
Using a sharp knife cut the marshmallow into small bite size squares (I had halfed this recipe)...
...and roll them in the cornflour mixture.
Store in an airtight container for up to 3 days. Soft and fluffy, yum!