Christmas is essentially cancelled as the the south east of England wades into stricter tier 4 lockdown restrictions. All that is left to do is eat, drink and get through the festive period as best you can. Keeping sweet I decided to make homemade marshmallows today. Before you start a cooking thermometer and stand electric mixer are essential.
- 4 Medium Egg Whites
- 2pkts Powdered Gelatine
- 700g White Castor Sugar
- 11/2tbsp Liquid Glucose
- 1tsp Vanilla Extract
- Separate the eggs and whisk the whites until they form soft peaks and set aside.
- Mix the gelatine with 200ml of cold water and the vanilla extract.
- In a large saucepan stir together the caster sugar, liquid glucose and 300ml of water. Heat over a medium-high heat until the sugar syrup reaches 130°C. Remove from the heat and carefully add the gelatine mix. Sugar syrup is really hot and this process can bubble up so be really wary. Stir until thoroughly mixed.
- Returning to the egg whites. With the whisk on low add the sugar syrup and gelatine mixture. Then slowly turn the speed of the mixer up to high speed. Whisk for 8-10 minutes until the marshmallows thicken.
- Meanwhile line a deep sided tin with clingfilm and then coat with a little sunflower oil. Add the marshmallows to the tray, flatten with a knife and leave to set for a minimum of 2 hours.
- Once set remove from the tray and cut into squares. Dip the squares in desiccated coconut and drizzle with melted chocolate.