In the future I will also definitely try making flavored marshmallows, so keep your eyes peeled for those!
Makes 16-20 marshmallows
- 250g granulated sugar
- 1 egg white
- 12g sachet of powdered gelatin
- ½ tsp vanilla extract
- Few drops of red food colouring (optional)
- Equal quantities of cornflour and icing sugar (about 25g of each), mixed, to dust
1. Place the sugar and 250ml water in a heavy-based saucepan (heavy-based is better as it helps to control the temperature of the pan, so lowers the chance of burning your marshmallows). Stir - whilst heating gently - until all of the sugar has dissolved.
2. Bring the mixture to the boil and place a sugar thermometer in the pan. Keep the mixture boiling until it reaches 122C/250F – this is the hard ball stage. If you don’t have a sugar thermometer (I would highly recommend one for this recipe), you can test the temperature by dipping a spoon into the mixture and placing a drop into some icy water. When you press the drop with your fingers, it will feel like a hard ball.
3. Whilst the sugar is boiling, dissolve the gelatin in 60ml of hot water.
4. Once the sugar syrup has reached 122c/250f, turn off the heat and stir in the gelatin. The mixture will bubble up a lot, so be careful.
5. In a clean, grease-free bowl, whisk the egg white (with an electric whisk) for 3-5 minutes, until soft peaks form. Pour the sugar syrup into the egg whites in a slow, steady stream, constantly whisking. Add the vanilla extract and food colouring.
6. Whisk for a further 5 – 10 minutes. You will notice the mixture becomes very thick, so that when the whisk is removed from the mixture, a trail is left behind that is visible for a few seconds.
7. Grease a container (e.g a 20x 25cm tub) and scatter over a handful of the icing sugar/cornflour mixture. Tip out any excess flour/sugar. Pour in the marshmallow mixture and leave to set (I refrigerated the marshmallows for 3 hours, which worked well).
8. Once set (the marshmallow will feel very springy to the touch), dust a surface with icing sugar and cornflour. Carefully pry out the marshmallow. I found this was easiest using a knife to peel the marshmallow away from the sides of the tub.
9. Cut into cubes and enjoy! These will keep in an airtight container for up to two weeks.