- 660g caster sugar (a)
- 2dessertspoons liquid glucose (a)
- 400ml water (a)
- 3 egg whites/ 90g pasteurised egg white (b)
- 10&1/2 gelatine leaves-soaked in cold water (c)
Marshmallow
steve bennett
8th February 2012
Marshmallow
Easy to make, and easily flavoured. Can be a petit four, part of a dessert or just as sweets for the hell of it!!
Ingredients
Method
Combine (a) and heat to dissolve sugar-without boiling.
Once dissolved, bring to a boil and cook to 'soft ball' 118C.
When (a) is nearly at temperature, start whisking (b) on a kitchen aid machine. Add (a) when at 118C, pouring between the whisk and the edge of the bowl.(the sugar sets on contact with the cold steel otherwise).
The egg will bulk up in volume.
While still warm, soften (c) in a small Pan on a gentle heat. Once softened, pour into the mixer. If flavouring the marshmallow (with Msk puras or other concentrated flavourings).
Keep whisking until cool, then pour into a tray lined with cling film and a sprinkle of cornflour mixed with icing sugar. Bang the tray a couple of times to flatten out, and top with more icing sugar/cornflour, then more cling film. Once fully set, cut to desired size and shape.
Alternatively, while still a bit warmer, pour into a piping bag and pipe into logs, then cut to size once cold.
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