Marshmallows are having a bit of a moment it seems to me. I recently designed a book – an entire book – on marshmallows, so naturally I had to try my hand at making some. I discovered a few things along the way…
1. Marshmallows are… STICKY. Incredibly gluey, bubblegum-like and liable to adhere to everything… the whisk, the spatulas, entire kitchen, you hair…
2. Marshmallows are… MESSY. See above. The first recipe I made was a triple layered chocolate concoction from aforementioned book. The recipe used every single bowl, spatula, tray… almost entire contents of kitchen.
3. Marshmallows are… a REVELATION. Homemade marshmallows that is. They are pillowy soft, tenderly sweet and completely addictive. I brought some to work and people could not stop raving about them and coming back for more.
Since making my first batch I have gone on to make marshmallows again and again – they really are fun to make and you can experiment with the flavours and coatings endlessly. I am sharing my own recipe for gingerbread marshmallows – ’tis the season after all – and have a feeling there will be more recipes in future!
Note: if you can’t find golden syrup you can use all light corn syrup or liquid glucose (160g or 1/2 cup). Do not be tempted to get heavy handed with the rum – too much and the mallows will not set.
|These would make a really nice edible gift…|
2 packets powdered gelatine (about 3 tbsp)
120ml | 1/2 cup cold water
440g | 2 1/4 cups caster sugar
80g | 1/4 cup golden syrup
80g | 1/4 cup light corn syrup (or liquid glucose)
1 tbsp treacle or molasses (optional)
200ml | 3/4 cup water
1-2 tbsp dark rum (optional)
2 tsp ground cinnamon (use ground Cassia if you can find it – more aromatic)
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
Zest of half an orange (optional)
60g | 2.1 oz Green & Blacks Maya Gold chocolate, finely grated
5 tbsp icing sugar, 2 tbsp cornflour, 2 tbsp cocoa powder, 1 tsp ground cinnamon, sifted for coating
You will need
Slightly deep tray or square cake pan, aprox. 30x20x5cm (12x8x2 in) oiled and lined with baking paper
Silicone spatula – wiped with oil
Cookie cutters (optional)
- Oil your pan or cake tin. Line with baking paper and oil again. Oil a silicone spatula.
- Put the cold water in the bowl of your stand mixer and sprinkle the gelatine on top. Let it swell or ‘bloom’.
- Put the remaining water, sugar, corn syrup, golden syrup, treacle and rum in a medium deep saucepan. Clip on a sugar thermometer and bring to the boil. Keep boiling until it reaches 120C | 248F (firm ball stage).
- Meanwhile add the spices to the gelatine and whisk together at high speed.
- When sugar reaches the right temperature slowly add it to the gelatine – down the side of the mixing bowl – while whisking at slow speed initially and increasing to high speed once all syrup is added. Keep whisking for several minutes (can take up to 10-15 mins) until the mixture is thick, glossy and bubblegum-like.
- Stir in the orange zest and grated chocolate. Spoon the marshmallow into the prepared pan and spread evenly. Dust with the coating and leave to set at room temperature for 2 hours (or longer). (I used a small amount of marshmallow spread thinly of a second tray to create the small gingerbread mallows).
- Use a greased pizza wheel or a sharp knife to cut the marshmallows into cubes. Or use greased cookie cutters to create shapes. Toss them in the coating so that they are covered all over (otherwise they will dry out). Store in an airtight container for up to two weeks.
|For the ultimate gingerbread latte or hot chocolate…|