Hey everyone, I just made a batch of marshmallows, and thought I might share my recipe.
(these are a few of the orphans - I took them over to my folk's last night and we ate most of them)
Most of the recipes I've seen online call for you to use a mixer to mix boiling hot syrup into gelatine, and I don't know about you, but the thought of splattering hot syrup on my skin scares the bejeebers out of me!
But I adapted an old recipe (found it in one of my mum's notebooks) in which you cool the mixture down before whipping it up. It's a truckload safer, and the marshmallows are delish!
So, here goes:
2 tbsp gelatine
1/2 cup cold water
2 cups white sugar
1 cup cold water
1 tsp vanilla
1/8 tsp almond essenceDirections:
1. Combine gelatine and 1st measure of water, and set aside.
2. Combine sugar and rest of water in a large pot (I use a 2 litre one), and heat on low until sugar is dissolved.
3. Cook gelatine mixture on high in the microwave for 40 seconds (until the gelatine just dissolves), then add to the pot on the stove. Bring to the boil and gently boil for 15 minutes.
4. Remove from heat, and leave to cool until lukewarm.
5. Add the essences, and beat the lukewarm mixture until light and fluffy - about double in volume. If it doesn't reach this stage after a couple of minutes, then your mix is still a little hot, so place it in the fridge for a minute or two. You can cool it on the bench, but I'm impatient.
6. Wet and line a container with greaseproof paper (I use two icecream containers). Pour the marshmallow in and put in the fridge for an hour or two, until very cold, and set.
7. Cut into cubes, and dredge in icing sugar, or toasted coconut. Leave to dry on a cake rack for an hour or so.
They are now ready to eat! But they taste much better if you can leave them for at least a day. You can keep them in an airtight container in a cool dark place, the fridge makes them rubbery though.
Of course, you can flavour them however you like - I also like raspberry essence with a little citric acid, or strawberry with vanilla. I've been thinking about trying them with candied zest or coconut in them too.