Homemade marshmallows are not difficult to make and on the effort to satisfaction ratio they are disproportionately heavenly. Try it and see what I mean. Plus you garner so much admiration for making something which is really nothing more complicated than an Italian meringue with added gelatine.
Yesterday, for me, was Bonfire Night. Not, as someone innocently asked, a celebration of bonfires but a historical celebration of a King not being assassinated. In 1605 some hapless conspirators planned to blow up King James 1 and his government. The plot failed because one of their number warned a friend …
The following year an ‘Observance of 5th November Act’ was passed making it law to commemorate the King’s salvation. That law was repealed in 1859 … but it’s hard to give up on the party.
And, where there’s a bonfire there really has to be marshmallow. Toasted. Melting.
It all begins with 9 leaves of gelatine. Place these in a bowl with 140ml/¼ pint of cold water.
Within about 10 minutes they’ll look like this.
It helps if you have a bit of kit. I’m sure it is possible but I have never tried to make marshmallows without a free standing mixer and a sugar thermometer ..
Place 200ml/7 fl oz water in a solid pan, add 455g/1lb granulated sugar and 1 tbsp of liquid glucose. Turn on the heat. What’s happening is that the water is evaporating, the sugar melting and gradually heating to a point which is beyond boiling. Put in a sugar thermometer and wait for it to read a reading of 127ºC/260ºF. It takes a while so be patient.
Meanwhile, beat the egg whites until they are stiff. You do need everything ready for when the ‘sugars’ reach temperature.
There it goes. It’s screamingly hot so be careful. Turn off the heat.
Now add the soaked gelatine – and the water. It will froth. Give it a stir and transfer to something you are happy to pour from. I use a small saucepan but a heatproof jug with a good pouring spout would probably be better.
With the mixer on, pour in the hot syrup. Once all the hot sugar/gelatine mix is in – keep beating. And beating. I set the timer for 10 minutes and go and do something else. The hot sugar is ‘cooking’ the egg whites and it will become smooth and glossy.
Add in a teaspoon of vanilla.
And, it you want your marshmallow to be coloured, the colouring.
After ten minutes you will have this.
Prepare your tin. You need a shallow baking tray which measures 30cm x 20cm (12″ x 8″). Lightly grease with a flavourless oil and then dust with icing sugar and cornflour. The cornflour is there to dry out the marshmallow so don’t be stingy.
Pour into the tin.
Level – and chill in the fridge for an hour. Longer is fine.
One hour later it’s ready to be turned out. Dust your work surface generously with an icing sugar and cornflour mix. Pull the marshmallow away from the sides of the baking tin and plop out.
Where you cut it will be sticky. Roll in the sugar/cornflour mix and leave to dry a little if you want to pack them into an airtight box.
Toast in the flames of a bonfire. Eat.
Marshmallows – Never enough
- 445g/1lb granulated sugar
- 1 tablespoon of liquid glucose
- 200ml/7fl/oz water + 140ml/¼ pint water
- 9 sheets of gelatine
- 2 egg whites
- 1 teaspoon vanilla extract
- icing sugar and cornflour to dust
Put the gelatine leaves in 140ml/¼ pint of water to soak.
Place 200ml/7fl oz water in a solid saucepan. Add the granulated sugar and liquid glucose and bring to the boil. Continue cooking.
Meanwhile, beat the egg whites until they are stiff.
When a sugar thermometer place in the saucepan reaches 127ºC/260ºF add the soaked gelatine and remaining water. Stir.
With the mixer continuing to beat the egg whites, add the hot syrup in a steady stream. Continue beating for 10 minutes until smooth and glossy.
Meanwhile, lightly oil a shallow baking tray (30cm x 20 cm/12″ x 8″) and liberally dust with an icing sugar/cornflour mix. Transfer the marshmallow to the tin and chill for an hour until it is set.
Dust the work surface with a generous amount of icing sugar and cornflour and loosen the sides of the marshmallow before turning out onto the dusted surface.
Cut into squares. Roll the marshmallow pieces in the icing sugar and cornflour. Leave to dry a little before packing into an airtight container – or eat.
Wow, Yummy.