Our handmade marshmallow brings out the big kid in the most grown up adults. Although there are only four ingredients they take a practice to get the right texture. Lets face it though even the wrong texture will make for go eating!
The one essential is a good thermometer and the accuracy of the temperature is what affects the texture
- Place the whites in the bowl of your mixer, making sure it is clean and dry
- Combine the sugar and water in a small pan stir it before it goes on the heat and wipe the sides.
- Soak the gelatin in a bowl of cold water.
- Start by whisking your whites by hand to get some volume, as it is a small quantity of whites and the whisk may not catch the whites until they are a little fluffy.
- Bring the sugar syrup to 110 degrees. If you are making a batch of plain marshmallow then this temperature is correct.
- If adding a flavour such as nutella or peanut butter bring syrup to 114 degrees
- Carefully pour the sugar syrup over the whites and continue whipping until thick and fluffy and doesn’t drip off your whisk
- Stir in your chosen flavouring, as much or as little as you like.
- Pipe into shapes as desired or spread in a container to cut.
- Coat with a 50/50 mixture of icing sugar and corn flour.
