· 16 oz granulated sugar
· 2 x 7g sachets gelatine powder
· 2 egg whites
· 1 teaspoon vanilla extract
· A few drops of red food colouring
· 3 Tablespoons Corn flour
· 3 Tablespoons Icing Sugar
Method
1. Whisk egg whites to stiff peaks using an electric whisk, this recipe shouldn’t be attempted without an electric whisk as you will not be able to achieve the correct thickness. Set aside the whites for use later.
2. Add the sugar, along with 150ml water, to a medium pan. Leave on a high heat until the mixture reaches 127°C/260°F. Do not stir the sugar mixture, though you may swirl the pan to disperse the sugar.
3. Melt gelatine into 100ml boiling water, and whisk into the hot sugar.
4. Now go back to the egg whites and start to whisk again, this time gradually adding in the sugar mixture in a slow stream, until you have a thick and glossy mixture. This should take about 10 minutes.
5. Add in a teaspoon of vanilla extract and, if making desired, a few drops of red food colouring to bring a rosy shade to the marshmallows.
6. Mix the corn flour and icing sugar, and sift over 2 baking sheets. Leave the rest of this mix for later
7. Pour the marshmallow mixture evenly between the 2 sheets, and leave to cool for 3 hours.
8. Using a sharp knife cut the marshmallow into cubes and roll in the remaining corn flour and icing sugar.
9. These can then be tied up in cellophane and ribbons for the perfect thrifty Valentine’s treat.
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