This was one of the first recipes I made with mine because it makes the task so easy. You make it with any stand mixer, really or if you have strong arms, give it a go with a hand-mixer.
They look, feel and taste like REAL marshmallows - this is based on an American recipe, but I found ways to simplify and make it useable by us Aussies.
Are they fluffy? YES!
Are they easy to make? YES
Do they taste as good or better than store-bought? YES, YES, YES!
3tb gelatine (or 3 sachets) + 1/2 cup water
2/3 cup corn syrup (Us Aussies use mix of 1/2 cup glucose syrup + 50ml water)
1/2 cup water
2 cups caster sugar
1/4 tsp salt
2tb vanilla essence
2/3 cup icing sugar
2/3 cup cornflour
In the bottom of a large mixing bowl (or bowl of your mixer) mix gelatine with 1/2 cup water - set aside.
In a double boiler, combine caster sugar, 1/2 cup water and corn syrup (or glucose syrup+water mix)
Whilst this is boiling away, combine the corn flour and icing sugar together. Spray a tin/lamington tray with non-stick spray and sift 1/3 of the icing sugar/mix over the tin/tray
Boil until reaches 120 degrees - if you don't have a thermometer - boil until mixture goes completely clear - you can do this in the microwave, but make sure you watch it like a hawk, and stir regularly.
When mix is clear, start your mixture or beat the gelatine mixture and gradually add the sugar mix, mix on high for about 7-10 minutes until mixture becomes thick and meringue-like.
Add vanilla, salt and colour and beat for a futher minute until totally combined
Sift a further 1/3 of the sugar/cornflour mix on the top and then turn out the marshmallow slab onto the bench
Cut up or cut out with cookie cutters if you wish - dust with the remaining 1/3 of sugar/cornflour mix
Store in airtight container.
Variations: Instead of vanilla, add mint essence and dip marshmallows in dark chocolate - this is delicious! I also make the mint ones and dip them in my hot chocolate - when the kids go to bed it's my little piece of heaven!
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