From Scratch: Marshmallows

A few months ago I spoke with some friends of mine about starting a “From Scratch” segment on my blog. They were, as always, enthusiastic and supportive. (I love my friends by the way.)

The From Scratch segment would be filled with DIYs, how-to’s and recipes for different things one would normally go out and buy, as opposed to making from scratch. (And we all know – things are SO much better from scratch…) After much procrastination, and blog-unrelated stress, I have my first post ready. *Angel’s chorus*
Marshmallows – From Scratch!

Now, besides the fact that this chewy, gooey candy is really cute-looking, squishy and often tinted a ballerina pink – It is also extremely yummy roasted over an open fire, squished between two biccies, or shoved into your mouth like elephants into a Smartcar…

I was, at first, hesitant about trying out this recipe, because marshmallows always looked to be a very difficult andΒ  specific art. I can now assure you – that it is probably the easiest sweetie recipe you could try! (After Rice Crispie treats, that is. – That stuff could make itself.) So don’t be scared to give this a try. It really is quite simple, and so SO much nicer tasting than store-bought marshies.

Marshmallows – From Scratch
Ingredients

For the sugar syrup:

1 & 2/3 Cups sugar

1 Cup & 1 Tbsp water

2 Tbsp Golden Syrup (I used Maple instead – yum!)

For the Gelatine:

40g Gelatine

1 Cup & 1 Tbsp water

For the Meringue:

2 Tbsp sugar

2 Egg whites

Pinch of cream of tartar

1 tsp Vanilla Essence (You could replace this with any other essence – IMAGINE THE POSSIBILITIES!!)

Other stuff:

A baking tray ( I used one a little too big, so my marshies didn’t come out block-like enough for my liking… – a 23cm X 23cm tray would have been best.)

A mixture of half icing sugar and half corn starch

An electric hand mixer

The original recipe asked for a candy thermometer – but I am a genius, so I worked it out “manually”.

Method:

1. Spray your baking tray with Spray n’ Cook, and dust it with the corn starch mix.

2. Assemble all of your ingredients and equipment. (Trust me, there was a point when I was running around the kitchen like a loon.)

3. In a heavy based pan, add all of the sugar syrup ingredients. Bring it up to a low bubble, and then prep a bowl filled with ice and water. (This will be used later to test your syrup a la candy thermometer-lessness.) Don’t stir your syrup, but swirl the pot around gently every now and again.

4. In the meantime, mix the gelatine powder into the water in a small bowl and leave aside. Do not freak out. It will become a solid mass. This is perfectly correct.

5. In another bowl (make this one a big one) whisk the egg whites and Cream of tarter together until they form stiff peaks. Then add the sugar and whisk until smooth and glossy. Loverly.

6. By now your sugar syrup should be bubbling and the sugar granules should be melted. (Keep an eye on this throughout – syrup has a tendency to burn easily.) To check if it’s ready – take a small spoonful of the syrup and drop it into our ice-water bowl. Then reach into the water and see if you are able to mold a ball with the syrup with your fingers. (The syrup should be pliable, but still a little sticky to the touch.)

7. When the syrup is ready, take it off the heat and whisk in the gelatine mass.

8. When the gelatine has dissolved. Slowly pour a stream of the syrup into the whisked egg mixture, while beating on low speed. Once it is all added, beat on high speed for about 5 minutes, or until the mix begins to ribbon. (This means that the mix will drip off your whisk in long ribbon-like streams, and fold into the bowl.) – For the sake of all that is squishy, switch off your mixer before you test this out…

9. At this point, you can add the essence or food colour gels of your choice. Mix them in, and then pour the mix into your dusted pan.

10. Leave the pan to cool for a few hours, then turn the mallow-sheet out onto a dusted counter and chop into blocks.

TADA! That’s it. Simple huh?

They came out super delicious. The method sounds a little tricky, but it’s really not that bad.

Let me know if you give it a try, and link me to some piccies!

Happy Marshmallow-ing! (That’s not a word – Just pretend it is.)

Bisous!

Zozette

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