Are you ready for Christmas?
Well this week, I’m going to try and churn out all the Christmas blog posts I’ve been cooking up on the weekend.
Let’s start with these marshmallows! I had a pretty average day at work on Thursday, worked late, and then falomped (my new made up word for flopped) on the couch. But me being me, couldn’t sit still and wanted to bake to relax and unwind. I wanted to do something Christmas related, but something that everyone at work would eat. I found a brownie recipe to make, as well as this recipe. I had always been so scared of making marshmallows, as liquid glucose and a sugar thermometer are involved. Well, I tell you what; I fear no more, and have made three batches of marshmallows since.
They are super easy to make, providing you have:
a sugar thermometer
a free standing mixer
a truck load of sugar
These were VERY well received at work, with some of my fellow flogger friends, and the people attending Billy’s food styling workshop today. I think I’ll be making these for Christmas day and for some presents.
Seriously, once you have home made marshmallows you can never go back to commercially made stale tasting ones.
I used vanilla bean paste to get the flecks of vanilla through the marshmallows, but you don’t have to. You can also add whatever flavour or colouring you like. If you had a snowflake cookie cutter, I think you’d end up with some pretty spectacular looking marshmallows!
4 tbs powdered gelatine
1 cup (8 fl oz) warm water
3 cups (660g / 23¼ oz) caster sugar
1⅓ cups (10⅔ fl oz) glucose syrup
2/3 cup (5¼ fl oz) water, extra
2 tablespoons vanilla extract
2 cups (300g/ 10½ oz) icing sugar, sifted
⅓ cup (50g/ 1¾ oz) cornflour (cornstarch)
1. Place the gelatine and warm water in the bowl of an electric mixer, stir well to combine and set aside. Place the sugar, glucose and extra water in a saucepan over medium heat.
2. Bring to the boil and cook without stirring for 5-6 minutes or until soft ball stage (115°C/240°F) on a sugar thermometer.
3. With the mixer running at a high speed, gradually add the hot syrup to the gelatine mixture. Add the vanilla and beat for 10 minutes or until thick and fluffy. Pour into a lightly greased 25 x 35cm (9¾ x 13¾ in) baking dish lined with non-stick baking paper and refrigerate overnight.
4. Place the icing sugar and cornflour in a bowl and stir to combine. Turn the marshmallow onto a surface lightly dusted with a little of the icing sugar mixture. Cut into 5cm (2 in) squares. (To cut the marshmallow cleanly, dip the knife into boiling water and wipe dry between each incision).
5. Dust with remaining icing sugar mixture and store in an airtight container.