almond marshh

Soft, pillowy goodness.

21g Gelatine or vegetarian alternative {3 standard sachets}.
100ml Water.
—-
100ml Water.
150ml Golden syrup.
150g Sugar {I used caster}.
+ Additional flavourings {I used almond essence}.
 
marshmallow3
 

 Bon! Let’s begin shall we?

So take a bowl, pop in the gelatine powder/alternative into it, and then pour in 100ml cold water. Stir it lightly, and then just leave it to absorb and soak and turn all apple-saucey.

Take a saucepan, pour in 100ml water, the golden syrup and the sugar, and stir it very gently. Then leave it alone and put it on a medium heat until it starts to boil. At this point, I turned the heat up, but you have to be very careful.

Do not stir. Do not stir! Let it bubble.marshmallow5

Technically you should have a candy thermometer, but I don’t own one, so I did it by eye. You want the caramel to golden and the bubbles to be bubbling away very merrily. It took about five minutes.

When you’re content, turn off the hob and take the pan off the heat, pour the contents into your gelatine bowl. Geeeeeently.

Now, it’s time to crack out your electric whisk. I do not recommend doing this by hand. Your hand will fall off. You will cry. It won’t be a good time.

No.

Use an electric whisk ❤

Now watch as magic happens. It takes time. I was stood whisking {on a sprained ankle, no less} for a good fifteen minutes, but persevere! The mixture will start to thicken, like meringue or double cream, until ribbons form and it peaks softly.

At this point, it’s ready to set.

Line a suitable container with baking parchment, and pour the mixture in, then let it cool and pop it in the fridge. It doesn’t take long to set; mine was done in an hour.

When you take it out, prep a plate or another sheet of baking paper with powdered sugar/icing sugar before transforming your marshmallows. They will be very sticky. But with care, you can handle them, slice them, and pretty them up.

Bon.

So delicious marshmallows? Yes.

Go make a mound of them.

marshmallow2

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