I've been making pretty elaborate cakes the past few weeks, so decided to try something completely different out :)
This recipe is insanely addictive - if you enjoy marshmallows, you will love these, and your friends will only ask for you to make more of them :) It's a really versatile recipe for marshmallows, which uses gelatine to get the spongy texture of the perfect mallow. I used a combination of pineapple and lime juice, but you can use whatever juice you like :) I've even heard of people using coconut milk, which would be delicious.
I was going to take a picture of the whole batch but well...they were demolished too quickly. I just managed to snap this last one!
The marshmallows will keep up to a week in an airtight container (but they'll probably be too delicious to last that long)
Makes around 25 marshmallows
- 90ml (6 tbsp) pineapple juice
- 30ml (2 tbsp) lime juice
- 2 x 12g sachets gelatine powder
- 450g (3 cups) caster sugar
- 150ml (2/3 cup) golden syrup
- 150ml (2/3 cup) water
- 50g (1/2 cup) icing sugar
- 2 tbsp cornflour
- 3 tbsp desiccated coconut
- Flavourless oil, for greasing
1. Line a 20cm square tub or tin with clingfilm. Pour the pineapple and lime juice into a mixing bowl, and sprinkle over the two sachets of gelatine powder. Set aside until the gelatine has been absorbed into the liquid (it will become very thick) - this will only take around 5 minutes.
2. Pour the golden syrup, caster sugar and water into a medium saucepan and heat on a low heat, stirring constantly until the sugar has dissolved.
3. Turn the heat up and bring the mixture to a boil. Boil until the mixture reaches 130C/ 266F , and then remove from the heat for a few minutes (just until it has stopped boiling).
4. Start whisking the gelatine mixture in the mixing bowl (using an electric whisk or in a stand mixer with the whisk attachment). Slowly and carefully, pour the hot sugar syrup onto the gelatine mixture, whisking constantly. The mixture will steadily grow in volume.
5. Once all of the sugar syrup has been added, keep whisking for 5 to 10 minutes, until the bowl just feels warm to the touch. The marshmallow will be very thick and sticky.
6. In a small bowl, sieve together the cornflour and icing sugar. Add the desiccated coconut. Sprinkle half of this on the base of the lined square tub.
7. Lightly oil a spatula and use this to transfer the marshmallow into the tub. Leave to set at room temperature for 1 to 2 hours, until firm.
8. Sprinkle the remaining of the icing sugar/cornflour/coconut onto a chopping board, and tip the marshmallow out onto this board.
9. Remove the clingfilm. Dip a sharp knife in hot water, dry, then slice the marshmallow into 25 pieces. After each cut, repeat the dipping and drying - this will give the cleanest slices.
10. Turn the marshmallow squares in any spare icing sugar/cornflour, so that all sides are covered.