I’m having one of those rare weekends off (I’m usually racing around Sussex and Kent with wedding cakes), but you know, I just can’t stay out of the kitchen. I suppose I see it that I can fiddle-diddle around when it’s not something I have to make for work, much as I enjoy my work it’s always good fun to play around with something new and that it doesn’t matter if it goes wrong! Do you skip past recipes in books because you’re a bit scared of them? Well I do and have vowed to face my baking fears and try them out, then seeing James Martin make marshmallows as fluffy as clouds on his new Home Comforts show this week I just had to give it a go, it’s something I’ve never made. I’ve got a sugar thermometer (a must for this recipe) but don’t tend to use it that often. All the ingredients listed are available in good supermarkets so you should be able to source them easily. I urge you to give this a go if you like marshmallow, it really was easy, quite quick and most of all really good fun – the textures during the making and at the end are just lovely, I think I could handle this delicious plumpy flumpy stuff all day long, it’s very therapeutic. I’m going to have a go at colouring and flavouring next time. When it’s made, it really is melt in the mouth and light, quite different from the big round ones we’re used to buying. Well, it’s up to you now what you do with it, make a chocolate sauce, toast them on skewers, however you like eating your marshmallows. Guess I’m going to have to make some Rocky Road for some of this to go in…if there’s any left! Give it a go and have fun with it. Squidgy squidgy! Liz x
Recipe – this is from the James Martin Home Comforts series, it’s really good.
For the marshmallows:-
450g/1lb granulated sugar (I didn’t have white granulated, only golden, so I used caster instead, which was fine)
1tbsp liquid glucose –
2 large free range egg whites
9 sheets gelatine, soaked in 140ml/4 3/4fl oz water
1 tsp vanilla extract
vegetable oil for greasing
5-6 tbsp icing sugar for dusting
5-6 tbsp cornflour for dusting
Place the granulated sugar, glucose and 200ml of water into a heavy bottomed saucepan and bring to the boil. Cook over a medium high heat until the sugar thermometer shows 127c/260f.
Place the egg whites in to a clean grease free bowl and whisk to firm peaks.
Add the soaked gelatine sheets and any remaining water to the sugar syrup mixture and stir gently until blended – be careful, then pour in to a heat proof jug, this will be really hot.
Continue to whisk the egg whites then pour the sugar syrup on to the egg whites, whisking all the time until the whites are shiny. Keep this whisking for 5-10 mins, or until the mixture is holding it’s shape nicely.
Lightly oil a shallow 30 x 20cm baking tray then dust it with some of the icing sugar and cornflour. Pour the mixture in to the tray and level it off with a wet palette knife.
Place it in the fridge for an hour.
Dust the work surface with more icing sugar and cornflour then loosen the edges of the marshmallow with a knife and prize the marshmallow out of its tin, tipping it out upsidedown on to the worksurface.
Cut in to squares (or any shapes you prefer) and roll each piece in the icing sugar and cornflour mixture so no pieces are left sticky.
It’s good to go!