Vanilla Marshmallows

I decided to make some Marshmallows for an exciting upcoming bake that I have been thinking about for so long! I got this recipe from the BBC website. It is a straight forward recipe, although it is does get quite complex at one point as there are so many things to do at once!

I would suggest finding someone to stand by in the kitchen whilst you make these! 🙂 I think i’ll use an alternative recipe for Marshmallows when I make them again – the texture of the marshmallow was soft and light, however it has a ‘short’ and surprisingly crumbly texture which is not what I was expecting. For this reason I think I’ll be trying out a new recipe on the next occasion when i make marshmallows!

Enjoy!

Ingredients:

450g granulated sugar
200ml water
1 tbsp. liquid glucose
4 gelatine leaves
2 large egg whites
vanilla extract
icing sugar and cornflour to dust

Method:

Start by lining a 20cm x 20cm baking tin with baking parchment. Using a sieve, sift over equal quantities of corn flour and icing sugar ontop of the parchment – I used roughly 2 tsp. of each.

Place your egg whites in a large mixing bowl and whisk until stiff peaks form. Next, follow the instructions on the gelatine packet in order to soak your leaves – most standard packets require the leaves to be soaked in cold water for around 10 mins! Set to one side.

Put your sugar, glucose and water in a heavy bottomed saucepan and bring the liquid to the boil. Place a sugar thermometer into the pan and boil until the syrup reached 125-127 degrees C.

Take your pan off the heat immediately and stir in the dissolved gelatine (which you may need to squeeze a little bit to remove all the excess water).

Turn on your whisk to a slow setting and gently pour in your sugar syrup (be careful, it’s hot!!). Turn up the whisk to a high speed and whisk your mix for 10-15 mins, until the marshmallow mix is thick and silky.