I made a whole batch up and instead of Vanilla I flavoured mine Raspberry, the recipe came from James Martin
These are really sweet so I decided to cut circles out and attach them to biscuits, I spread a little Nutella on top of some and added coconut. The verdict from the family were yummy
I am thinking of new flavours now for my next batch, these will defiantly be in my Christmas present
hampers I do
James Martin's Recipe
- For the marshmallows
450g/1lb granulated sugar
1 tbsp liquid glucose
9 gelatine sheets, soaked in 140ml/4¾fl oz water
2 free-range egg whites
1 tsp vanilla extract
vegetable oil, for greasing
5-6 tbsp icing sugar
5-6 tbsp corn flour
- For the marshmallows, place the granulated sugar, glucose and 200ml/7fl oz water into a heavy-based saucepan and bring to the boil. Heat until a sugar thermometer shows 127C/260F.
- Add the soaked gelatine sheets and water to the hot sugar syrup. Stir the mixture and pour it into a jug.
- Place the egg whites into a grease-free bowl and whisk until firm peaks.
- Continue to whisk the egg whites, then pour the sugar syrup onto the egg whites, whisking all the time until the whites are shiny.
- Add the vanilla extract and continue to whisk for about 5-10 minutes until the mixture is thick enough to hold its shape on a whisk.
- Lightly oil a shallow 30cm x 20cm/12in x 8in baking tray. Dust the tray with icing sugar and corn flour.
- Pour into tray and chill in the fridge for at least one hour. ( I left mine overnight )
- Remove the marshmallow from the fridge, dust some more icing sugar and corn flour over the work surface. Loosen the edge of the marshmallow then turn out onto the dusted work surface
- Cut into squares and roll the marshmallows in the icing sugar and corn flour to coat.