Based on delicious magazine recipe, using citric acid powder in the dusting for a sour fizzy note, tonic water in the syrup for quinine and the gin and tonic flavouring as more stable than using actual gin and more punchy flavour.
- 4 tbsp Cornflour
- 4 tbsp Icing Sugar
- 1 tbsp Powdered Citric Acid
- 120 ml Water
- 23 g Powdered Gelatine (normally two sachets)
- 5 ml Gin & Tonic Flavouring (I got mine from Sainsbury’s)
- 120 ml Tonic Water
- 440 g Caster Sugar
- 160 g Golden Syrup
- Mix the cornflour, icing sugar and citric acid powder together in a bowl and sift half of the mixture over the clingfilm lined tray and carefully put to one side.
- In a stand mixer bowl, add the water, flavouring and powdered gelatine and allow to absorb for 10 minutes. Fix the whisk attachment to the stand mixer.
- In a medium saucepan, combine the tonic water, caster sugar and golden syrup. Over low heat, slowly dissolve the sugar, then turn up the heat to a boil until the syrup reaches 130C on a sugar thermometer. When the temperature is reached, leave to stand for a minute off the heat.
- Whisk the gelatine/water/flavouring mix on medium speed, adding the hot syrup slowly pouring down the side of the bowl until all the syrup is added.
- Increase the speed to maximum and whisk for 8- 10 minutes until the marshmallow becomes thick and fluffy, looks stretchy.
- Scrap the mixture into the prepared tin, try to level as much as possible. Sift over the remaining cornflour, icing sugar and citric acid powder mixture over the surface. Leave uncovered overnight to dry and set.
- Turn the marshmallow out onto a chopping board and using a dusted knife in more cornflour/icing sugar/citric acid powder mix, cut the marshmallows into 24 pieces. Will keep for 2 weeks in an airtight container.
- Category: Confectionery, Dessert
- Cuisine: American, British