Winter came ever to my kitchen this weekend. There has been a heavy snowfall in my kitchen, with every surface covered in this fine powder. Ok, the powder is actually cornflour and icing sugar. That’s right, I made marshmallows again!
About a year ago I tried to make vegetarian marshmallows and it turned out like sugary snot and nowhere near the fluffy pillows, I was hoping for. A second go with leaf gelatine was a success but dyed it purple and flavoured peppermint. Interesting.
I was well due to another go at these sweet treats. For Kate’s birthday (which we went for a brilliant afternoon tea) I decided I would make these bad boys again and this time with no food colouring and no weird flavours.
I went for a maple syrup flavoured marshmallows which I was very tempted to add some crispy bacon too, however, I am trying to rein in my usage of bacon in my bacon, people at work are still trying to recover from the Peanut Butter, Bacon and Choc Chip Cookies.
Don’t be afraid of the marshmallow, once you’ve made it once you’ll think what was all the fuss about. A stand mixer like a Kitchenaid will really help with this as you don’t need to be an octopus to hold everything.Print
Adapted from Joy the Baker
- 1 cup Icing Sugar
- 1 cup Cold Water (divided)
- 3 (1/4 ounce) packets Unflavoured Gelatin (I used leaf gelatine at the same weight)
- A small amount of Food Colouring (go crazy as I did)
- 2 cups Caster Sugar
- ⅔ cup Golden Syrup
- ¼ tsp Salt
- 1/4 cup Maple Syrup
- Grease an 8×8″ cake tin, Line with parchment paper. Shake the icing sugar inside so that you have a light coating of powdered sugar and set aside. Put the extra icing sugar in a bowl, you will need it again at the end to coat the top.
- In the bowl of a stand mixer fitted with the whisk attachment, place the gelatine and half the water into the bowl.
- In a medium saucepan over medium heat, combine the granulated sugar, golden syrup, salt, maple syrup and the remaining half cup of water. Stir gently until the sugar is dissolved, and then with a thermometer, boil the sugar mixture until it is 115C.
- BE CAREFUL! You are going to be handling hot sugar, don’t be dancing all around the kitchen with it. Pour the sugar mixture into the gelatin mixture in a steady stream whilst whisking on low speed, this was the bit I was concerned about but it’s fine.
- Once all of the hot sugar has been added, you are going to slowly increase the speed on your mixer to high and then blast it for about 12 minutes. The marshmallow will start to be thick and glossy. You’ll see the gelatine trapping the air bubbles and becoming lighter and fluffier.
- Spread the mixture into the pan, and smooth with an offset spatula. If it is sticking too much, wet the spatula. Sprinkle the top with powdered sugar and let sit for at least 4 hours or overnight.
- Turn the marshmallow out on to an icing sugar coated board and slice it into nice big chunks. I dusted my knife with icing sugar to stop it sticking. Toss them in a little more icing sugar to keep them from sticking together. Joy says they will last for 2 weeks in an airtight container but to be honest they won’t last that long!!!
- Category: Confectionery
- Cuisine: American
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