Sharing the Marshmallow Love
Soo, I'm finally getting around to sharing my marshmallow recipe with you guys. You can thank me later.
Marshmallows are a bit like marmite. People either love them or hate them. I love them. I mean, actual love. I'm also pretty good at the fluffy bunnies game, but that's a different story.
This recipe is for a vanilla marshmallow with freeze-dried raspberries rippled through it. But it's just as easy to use fruit juice or other flavourings, so it's really up to you.
You'll need a few bits and bobs for this recipe. An electric mixer is ideal, either a stand mixer, or you can use hand-held - really work on those biceps & triceps.
You will also need a jam thermometer. If you don't already have one, these can be picked up pretty cheaply online.
24g powdered gelatine (they usually come in 12g sachets, so x2 of these)
120ml cold water
150g caster sugar
180g liquid glucose split in to x2 batches of 90g
60ml cold water
2tsp vanilla extract
10g freeze dried raspberries
Powder coating: 150g icing sugar mixed with 150g cornflour
Prepare a baking tin with clingfilm, and oil the surface of the film.
Oil a spatula and put to one side.
Blend the freeze-dried raspberries so that they are almost a fine crumb, and set aside for later.
Mix 150g of icing sugar and 150g of cornflour in a secondary mixing bowl, and set aside.
Now on to the marshmallows!
First we need to bloom the gelatine in a bowl of 120ml of cold water. Set aside for 5 minutes.
Pour 90g liquid glucose and 150g caster sugar in to a heavy bottom saucepan and place on a low-medium heat. Make sure you have your thermometer in the saucepan to monitor the temperature. We are looking for 116ºC.
Once the sugar mix reaches 100ºC, we can start mixing the bloomed gelatine and the remainder of the glucose.
You will need to warm the gelatine in a microwave for 5 second bursts, until it is liquid again.
Pour this in to your mixer, along with the liquid glucose, and, using a whisk attachment, mix on the lowest speed of the mixer until the sugar syrup is ready.
When the sugar syrup reaches 116ºC, remove from the heat, and pour very carefully and slowly in to the mixing bowl. Tip: If you pour down the inside edge of the bowl, there won't be sugar flying around everywhere!
Once all the syrup has been added, turn up the speed to medium-high and beat for 5 minutes.
Turn up the speed to high and beat for a further 5 minutes.
At this stage, the marshmallow will be looking white and fluffy, and will have more than doubled in size. Add in the vanilla extract and the freeze dried raspberries and mix for a further minute.
Remove the mixing bowl and, using an oiled spatula, pour in to the prepared baking tin. Level out as best you can. Leave to set for a few hours, or overnight.
Once set, turn out on to a powdered work surface. You can cut these in to squares, or other shapes like we have, using a cutter. Place each piece in to the bowl of the powder coating and shake the pieces around. Sieve off the excess dust, and that's it!
You can store these in a plastic container at room temperature for a couple of weeks.
Hope you enjoy making these marshmallows as much as I enjoy eating them haha!
P.s. If you did want to make marshmallows using fresh fruit, blend your chosen fruit and sieve. Bloom the gelatine using this juice instead of water.
Holly @ The Den