So, maybe it wasn't the moment to create the hot choc but I was raring to have a go with the marshmallows. I have been collecting marshmallow recipes for a while now, daring myself to have a go, but not quite brave enough! This recipe finally has the weight of the gelatin required, so comforted by the knowledge that weight rather than 'sheets' will give a consistent result, I was ready to go.
The original recipe suggests using an 8"x8" tin - don't, it is too small, and the marshmallow will overflow so use a 9" square or equivalent volume. I had to throw a little bit away as I didn't have any more room to pile any more on top in my 8" tin and so my marshmallows were nearly 2 inches high! Sugar syrup is very hot, so pour carefully and remember that the utensils will be hot and sticky too unless you grease them ...do follow the instructions about greasing. The mix is incredibly sticky so greasing the utensils as well is essential to make the whole process manageable.
Having made them, I don't think that I quite 'get' marshmallows. I am now faced with 86 pieces of white fluffy sticky air-filled sugariness, possibly the most pointless foodstuff I have ever made. I would like to confirm though, that they are not difficult to make, just sticky, messy and completely superfluous to normal human existence.
- 21 grams gelatine
- 125ml cold water
- 400g granulated sugar
- 225g glucose syrup
- 65ml water
- 1/4 teaspoon salt
- 15ml vanilla extract (or other flavor extract)
- icing sugar
- Line 9 x 9-inch with cling film and lightly oil it using your fingers or non-stick cooking spray.
- In the bowl of an electric mixer, sprinkle the gelatin over 125ml cold water.
- Leave to soak for about 10 minutes whilst following the next stages.
- Combine sugar, glucose syrup and 65ml water in a saucepan.
- Bring the mixture to the boil quickly, as soon as it is boiling, allow to boil hard for 1 minute.
- Pour the boiling syrup over the soaked gelatin, attach the whisk and turn the mixer on low.
- Gradually speed up the mixer until it is running at full speed.
- Add the salt and beat for between 10 and 12 minutes, or until fluffy and mostly cooled to almost room temperature.
- After it reaches that stage, add in the extract and beat to incorporate.
- Grease your hands and a rubber or silicone scraper with neutral oil and transfer marshmallow into the prepared pan.
- Use your greased hands or the spatula to press the marshmallow into the pan evenly.
- Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.
- Sprinkle a cutting surface very generously with icing sugar.
- Remove marshmallow from pan and lay on top of the sugar.
- Dust the top generously with sugar as well.
- Use a large, sharp knife to cut into squares.
- Separate pieces and toss to coat all surfaces with the sugar.
- Store in an airtight container.