Saturday 5 April 2014

Raspberry Marshmallow Recipe

I think the last time I made marshmallow I was still in High School! It was always a quick, easy and cost effective treat that could be whipped up with everyday ingredients from the pantry. Marshmallow has been making a quiet comeback lately, thanks I think to its ease in getting an impressive result. Ballantynes are even offering a Marshmallow making class, and the web is bursting with creative ideas. With Easter just around the corner I thought now would be a good time to reacquaint myself with this fluffy treat. 

I adapted this recipe from one I found on TheKitchn. This recipe uses a large quantity of corn syrup. It gives the marshmallow a more gooey quality. It also makes it more expensive than the more traditional sugar only recipes. In the next week or so I'm going to do some experimenting with a less corn intensive recipe, but in the mean time, this one is definitely worth a try. I got my corn syrup from New World, as not all supermarkets have it. The raspberry extract came from Ballantynes.

Raspberry Marshmallow

For the gelatine:
3 tablespoons unflavoured gelatine powder
1/2 cup water
1 tablespoon essence for flavouring - I used Raspberry extract

For the sugar syrup
3/4 cup water
a pinch or salt
1 1/2 cups granulated sugar
1 1/4 cups corn syrup
a few drops of pink colouring

For the coating:
1/2 cup icing sugar
1/2 cup maize cornflour

You will also need cooking spray or oil, a medium sized baking tin and a sweet thermometer.

Oil the baking tin and set aside ready to receive the beaten marshmallow.

Hydrate the gelatine with the water and flavouring by combining them in a small container. Set aside to allow the gelatine to swell. 

Pour the water, sugar, salt and corn syrup into a medium sized pot. 
Place over a high heat and stir until the sugar has dissolved. Take care to scrap down the sides so no sugar crystals stick. If a grain of sugar falls into the boiling syrup it can cause it to crystalise. 

Do not stir once the sugar has dissolved. Place the sugar thermometer into the pot and turn the heat down to a rolling boil. Boil the sugar until it reaches 121deg C or 250deg F. 
Take the pan from the heat and remove the thermometer. 

Place the hydrated gelatine into the mixer bowl. 

Pour the hot sugar on top of it and set it into the mixer. 

Using the lowest speed setting begin to beat the mixture. Be very careful not to burn yourself with the syrup! 

As the mixture starts to thicken increase the speed and beat for approximately 10 minutes. 

Add the colouring at this point. The marshmallow should have beaten up into a fluffy cloud.

Turn the beater off and immediately transfer the marshmallow into the oiled tray. 

Don't worry if you cant get it all out of the bowl; it is very sticky stuff. If required, smooth the top over using oiled hands. 

Let the mixture stand uncovered for 6 to 24 hours to set and cure. 

I popped ours in the pantry, as I didn't want to find the cat stuck to it in the morning!

Mix the coating and spread a thin layer over the surface of a chopping board. 

Turn the marshmallow out onto the board. Sprinkle the top with more dusting powder. 

Now use a sharp knife to cut the marshmallow up into rows. Its easier to dust each row, then cut into squares and dust the cut edges. 

The marshmallows will store in an airtight container for a week or two. 
Happy sweet making!
My little sweet tester loves her role as quality controller.

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