Saturday, 12 September 2015

Home made Marshmallow

Home made marshmallow cut up tray bake style, delicious and easy to make, your kids, and all your family and friends will love these almost decadent pillows of delight. The making process is uncomplicated and as long as you follow the recipe and method, you can't go wrong. With home made marshmallows you can add any flavour or colour you desire. The longest part of the making process is around 15 to 20 minutes during the whisking process which has 3 stages, then allow to set for 5 hours, then your good to go. *I found that 45g of powdered gelatine was perfect, you don't want it too tough! If you are a vegetarian then you can use Aga instead of regular bovine gelatine, also for those who have sulphite allergy.

Basic Marshmallow yield 900g/2LB

Vegetable oil for greasing
50g icing sugar
50g cornflour
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2 large egg whites
400g caster sugar
15ml/1 tbsp glucose syrup
5ml/1 tsp vanilla extract (or add your own flavour)
375ml cold water
60ml/4 tbsp powdered gelatine (45g)

Food colouring to suit & flavouring to suit
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Grease baking tray & dust liberally with icing sugar/cornflour mix (sifted)

Whisk egg whites until they form stiff peaks, set aside

Combine sugar, glucose syrup, whatever extract you’re using & half the water in a small pan over a low heat. Stir to dissolve the sugar. Bring to the boil and boil until it reaches the hard boil stage (130°C)

Soften the gelatine with the rest of the cold water in a small pan off the heat.

Just before the sugar syrup reaches the hard boil stage, place the gelatine mixture over a low heat and stir to dissolve.

When the syrup reaches the correct temperature and the gelatine has dissolved, pour the gelatine mixture into the syrup and stir to combine. Add any extract at this point.

Turn the electric whisk on again, and whisk the egg whites constantly while pouring in the syrup and gelatine mixture in a slow, steady stream. Continue until all the mixture is fully incorporated.

Whisk on medium to high speed for at least 7 minutes until the mixture holds soft peaks.

At this stage you can add any colour, or colours, then continue to mix on medium to high for another 7 minutes or until almost stiff. If you want to add more flavours, now is the time to do it, but not too much as to overpower.

Pour the marshmallow mixture into prepared tins and smooth over with inverted palette knife. Allow to set for 5 hours.

Dust a work surface with cornflour/icing sugar, tip the marshmallow out and dust with more cornflour/icing sugar, slice and cut into squares, serve immediately or store in an airtight container




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