Tag Archives: syrup

Vanilla Bean Marshmallows

26 Jan

m hot chocolate

So the BH and I celebrated our wedding anniversary by eating at Gordon Ramsay at Claridge’s recently.  As much as I would love to tell you that it was over-rated and expensive, I honestly can’t.  It was perfect.  Every course was balanced and tasty and I can’t tell you when last I oohed and ahhed so much, but the thing that most blew my little mind was the marshmallow that was served with the  coffee.  It was a complete revelation.  You see, up until that amazing moment, I had only ever eaten commercially produced marshmallows AND I loved them, but I don’t think I’ll ever be able to buy a marshmallow again.   Naturally, the moment I got home, I had to try making my own and luckily they turned out to be a close facsimile of the one I had, because otherwise it would have meant weekly trips to Claridge’s and a  steady financial decline for the BH and I.  I am also hugely excited about the flavour possibilities for these lovely little morsels.  I’m thinking coffee, lemon, chocolate,  raspberry, elderflower.  Oh my watch this space.

M ingTo start take:

  • 400 gms of caster sugar
  • 50 ml of golden syrup
  • two egg whites
  • 100 gms icing sugar
  • 100 gms corn flour
  • 20 gms geletine powder
  • 400 mls of cold water
  • 10 mls vanilla bean paste

M Icing SugarSift together the corn flour and the icing sugar and set aside.

M dustingLine the bottom of a glass baking dish with parchment paper and lightly oil the paper.  Then dust the bottom and sides with about an eighth of the icing sugar/corn flour mix.

M egg whiteBeat the egg whites in a heat proof bowl until stiff peaks form.  Then add half the water to a small sauce pan and sprinkle the gelatine powder on top to allow it to bloom.

M sugarAdd the remaining water to a large pot with the sugar and the golden syrup. Stir to dissolve the sugar and then turn on the heat. Without stirring bring the sugar mix to 130ºC. You will need a sugar thermometer for this.  While this is boiling away, slowly heat the gelatine mix until the gelatine has completely dissolved. When the sugar reaches 130ºC, slowly add the gelatine mix to the sugar mix.  IT WILL BUBBLE UP, so please be careful.

M beatingAdd the vanilla to the egg whites and whisk.  Then add the sugar/gelatine mix to the egg whites in a slow and steady stream while whisking.  Once it has all been incorporated, beat the mixture until thick and fluffy. This should take about ten minutes.

M spreadPour the mixture into the pre-prepared baking dish and smooth the top with an offset spatula and allow the mixture to set for at least four hours, but preferably overnight.

M dusted 2Put a generous dusting of icing sugar on the board you’re going to turn the marshmallow mix onto.

M cutCut the marshmallow into the shape you want.  Here again you can let your imagination run wide.  Heart shaped mallows for Valentines day, Gingerbread marshmallows at Christmas.  I am going to have so much fun with these 😀

m dryingDust the marshmallows liberally with the icing sugar/corn flour mix and leave to dry on a baking rack for about half an hour.  Store in an air tight container for about 3-4 days, if they last that long.

M finished


the port elizabeth blogger

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