Thursday, July 8

School holiday recipe suggestion: Make your own marshmallows!


I know a few of you have recently acquired kitchenaids and some of you really, really want one.  So I decided I'd re-post this recipe for you from deep in the archives, because it's great one to make with the kids!

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!

Ingredients:
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
food colouring

2/3 cup icing sugar
2/3 cup cornflour

Method:
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



Pour into tray and leave to set for about 15 minutes (it doesn't need to go in the fridge!)

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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4 lovely comments:

Seraphim on July 8, 2010 at 1:47 PM said... [Reply to this amazing comment]

Stuck inside with the offspring on this rainy day. Now I know what our afternoon activity will be with Cherri the KitchenAid. Yayness! and thanks xxx

Super Sarah on July 8, 2010 at 2:26 PM said... [Reply to this amazing comment]

I have desperate kitchen aid envy. Its the one major appliance that my husband didn't buy me for a birthday when we were kid free and cash rich. Sigh. My arms are still aching from hand mixing Amy's birthday cake last weekend. One day, one day!

Jen on July 8, 2010 at 8:30 PM said... [Reply to this amazing comment]

oh, thank you!!! I was just thinking today about how I'd love to make marshmallow! I don't have a kitchenaid, sadly, so my much cheaper mixer will have to do :)

Leimay on July 6, 2011 at 9:38 AM said... [Reply to this amazing comment]

Any idea on how they would go roasted over a fire? We have most of our marshmallows when we go camping.
Of course no kitchen aid means lots of hand beating if i give it a go (if my beaters hold out anyway lol after mixing up 2 lots of a tractor birthday cake in the last 2 weeks they sound a little wrong and squeeky)


 

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