We love to add a plumpy, sweet marshmallow to our hot chocolate at work, and to make it an extra special experience, we’ve decided to start making our own.
I wanted a recipe that didn’t use egg white, a common ingredient in homemade marshmallow. I found this excellent recipe at Cooking for Engineers.
Here’s the recipe we used, and succeeded with, if you want to give it a go.
You’ll need 2 cups of sugar, 3tbsp of gelatine, 3/4 cup light corn syrup and 1/2 cup cold water.
Soak your gelatine in the cold water and then gently heat until the gelatine dissolves.
Heat the sugar, syrup and cold water gently in a pan until the sugar dissolves.
Then, boil rapidly until the temperature of the syrup reaches 250F on a candy thermometer.
Now, be careful with this part. You need to put your gelatine liquid in the bowl of a stand mixer and very, very slowly dribble in the hot sugar syrup, all the while keeping the mixer on low.
Add a quarter teaspoon salt and a teaspoon of vanilla extract.
Drape a couple of tea towels over the mixer so that none of the hot mixture can splatter out and crank the speed up to high.
Whip, on high speed for 12 – 15 minutes. The mixture will increase enormously in volume and become light and fluffy.
Lightly grease a tray, and dust with icing sugar.
Scrape out your lovely marshmallow into the tray. It will be sticky and will become harder to work with, the cooler it becomes.
Now, oil a piece of plastic wrap ( we used cooking spray) and use it to smooth down the top of the marshmallow. Add sprinkles now if you want to 🙂
Chill in the fridge, cut into your desired shape and toss the pieces in icing sugar.
Store in a cool, dry place.
You can colour the marshmallow if you like. Add a little food colouring at the same time you add the salt and vanilla.
You can dip these delectable morsels in chocolate when they are set, a very special treat indeed!
Till next time