A fireside favourite, we make our own homemade marshmallows. These will definitely be a hit with the family.
Makes 24 marshmallows:
- 120ml water
- 23g powdered gelatine (we used 2 sachets of Dr Oetker gelatine powder)
- 440g caster sugar
- 160ml golden syrup
- 1 tspn Vanilla paste
- Vegetable oil for greasing
- 4-5 tbsp cornflour/Icing sugar
- A sugar thermometer
Allow 30 minutes to make, 1-2 hours to set in the fridge.
Pour the water into the bowl of a food mixer and sprinkle over the gelatine. Set aside to allow the gelatin to absorb the liquid (this is called sponging).
Meanwhile, put the caster sugar and golden syrup in a saucepan with enough water to cover. Stir thoroughly and brush down any sugar on the sides of the pan with a wet pastry brush (to help prevent crystallization when heating).
Cook over a low heat until the sugar has dissolved, then turn up the heat to bring it to the boil. Monitor the temperature using a sugar thermometer. Wait for it to reach 130°C (it can go up to 140°C but mustn’t be below 130°C or you’ll not get a light texture). Once the bubbling mixture reaches the right temperature, take the pan off the heat and let it cool for 1 minute.
Whisk the gelatin/liquid mixture in a food mixer on a medium speed. Add the syrup, slowly pouring it down the side of the mixer bowl. Don’t allow it to touch the whisk directly or you’ll get needle-like sugar crystals in the marshmallow. The mixture should grow in volume like a very stiff meringue.
Once all the syrup has been added, add the vanilla paste and continue to whisk until the marshmallow mix becomes really thick and cools a bit more. You’ll know it’s ready when it starts to form stretched bubblegum-like strands on the surface.
Line a baking or cake tin (the smaller it is, the deeper your marshmallows will be) with cling film, and grease well. Spoon the mix into the tin with a greased spatula, then cover with greased cling film and leave to set in a cool place for at least 1-2 hours, until the top feels firm when pressed.
Once the marshmallow has set, remove from the tray, peel off the cling film and cut into cubes with a lightly greased knife, to prevent sticking (the marshmallow will be very sticky at this point!). Roll in cornflour/icing sugar mix to dust.
Toast over your fire pit for the most delicious toasty treat. They make amazing s’mores!
Any that you don’t eat can be stored in an airtight container, in a cool dry place for a couple of weeks. They are also great bagged up as a gift, for bonfire night!
HOW TO GUARANTEE SUCCESS!
Make sure the gelatine has fully sponged in cool liquid. If it’s warm, you’ll end up with lumpy marshmallow that just won’t set.
Golden syrup is ideal for making marshmallows as it helps retain moisture and prevent crystallization. Other sugar syrups to try include liquid glucose, maple syrup or honey, if you like.
Invest in a sugar thermometer. You don’t want to do all the work and end up with too wet (or too solid) marshmallows.
Use the whisk attachment for the food mixer rather than a paddle, as it will give a lighter marshmallow. Good luck and enjoy!