Home-made marshmallows recipe

Saturday, 21 January 2012 00:00 - - {{hitsCtrl.values.hits}}

Makes 30-40

Ingredients:

Confectioners’ sugar, for dusting

1 x 5oz jar liquid glucose

14oz white superfine sugar

¼ tsp sea salt

1 tsp vanilla extract

8 gelatine leaves

Method:

You will need a jam thermometer and a suitable tin or dish measuring 8” x 12”. Line the base and sides of the tin with baking paper and dust the inside liberally with confectioners’ sugar.

Place the whole gelatine leaves in a large bowl with 1 cup water (if you have a food mixer with a bowl and whisk attachment, use this).

Place the glucose, superfine sugar and salt in a small pan with 1 cup water, bring to the boil and stir to dissolve the sugar, then simmer over a lively heat for 15-20 minutes until you reach 250F or ‘hard ball’ on a jam thermometer.

Pour this mixture into the bowl with the gelatine and water and stir until it dissolves. Now whisk for about 10 minutes at a high speed until the solution turns thick, white and moussey, the consistency of thick custard and double its original volume, adding the vanilla 5 minutes before the end. Pour into the prepared tin and chill uncovered for 12 hours or overnight until set to a firm marshmallow consistency. Liberally dust a worksurface with confectioners’ sugar, turn out the marshmallow paper-side up and carefully peel this off using a knife to help with the sides: it will be very sticky and shiny. Either cut into squares or use a 1.5” biscuit cutter for round marshmallows. To finish, dust the marshmallows in a bowl of confectioners’ sugar and arrange on a wire rack, then repeat this twice more at hourly intervals until the surface feels papery and dry. Store loosely covered at room temperature. If necessary you can re-dust the marshmallows shortly before eating.

(Recipe by You Magazine’s Annie Bell.)