If I go to a dinner party, one of my most requested sweet treats to bring is my homemade marshmallows with one of my friend referring to them as “pillows of joy”. These gooey delights will have you booking an appointment for the dentist shortly after so please enjoy responsibly! It’s also great for those who have dietary needs as this recipe is egg free.
Skill level: Takes some practice
Please be careful. You will be working with boiling sugar!
450g caster sugar
14g powdered gelatine
1 tbsp liquid glucose
275ml cold water
2 tbsp rainbow sprinkles
Sunflower oil or other flavourless oil
75g icing sugar
Optional: 1 tbsp crushed rock salt – I use a salt grinder. I use this to take away some of the sweetness.
1) Place your gelatine in 100ml cold water for roughly 10 minutes or until bloomed.
2) In a large saucepan, place the remaining 150ml cold water, caster sugar and liquid glucose. Place your candy thermometer in and bring the mixture to soft ball or 130°c. It is important that you do not leave your boiling sugar mixture unintended as the temperature can rise quite quickly.
3) Shortly before your mixture is about to reached soft ball, place your gelatine mixture, salt and rainbow sprinkles into a large mixing bowl. I find a pyrex glass or metal bowl works best given the nature of the mixture.
4) As soon as your sugar mixture has reached soft ball, remove off the heat and slowly and gradually pour the mixture, using an electric hand mixer or stand mixer on high to start whisking. Keep whisking for approximately 10 minutes or until your mixture starts to cool, lighten in colour and thicken.
5) In a separate bowl, combine your icing sugar & cornflour and lightly dust a loaf tin that has been greased with sunflower oil.
6) Pour the mixture into the loaf tin and leave in the fridge to set for a few hours.
7) When your marshmallow has set, turn out onto a work-surface which has been dusted with the remainder of your icing sugar & cornflour mixture. Cut with a sharp knife which has also been liberally dusted in the mixture.