Marshmallows are one of my favourite sweets to make (second only to fudge), and these ones only keep a few days, but they won't last that long! It's now the perfect season (at least in the UK) to forage for blackberries, and we collected a glut of them last weekend. I made a crumble and attempted (and failed) a blackberry sorbet. Then I decided to have a go at blackberry marshmallows - it uses my standard marshmallow recipe, and looks sieved and blended blackberries as the liquid base. After the marshmallow was finished, I poured it into a tin, which I'd scattered fresh blackberries into. And wow, these are flavour packed! And foraging is free, so provided you know what you're looking for, go for it :)
These will keep 2-3 days, and make a perfect sweet to delight your work mates/family!
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| Only pick the black ones, and be careful of thorns! |
Ingredients:
- 60ml (4 tbsp) blitzed and sieved blackberries (around 150g)
- 60ml (4 tbsp) water
- 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
- 50-75g fresh blackberries (depending on how much you love blackberries)
- Flavourless oil, for greasing
Method:
1. Grease a 20cm square tray/tin (I find a silicon tray works best) lightly with a flavourless oil. Pour the blended blackberries and water 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. I find that if using an electric whisk, I whisk until the marshmallow is so thick I can't whisk the mixture anymore even on the highest power setting. The marshmallow will be very thick and sticky.
6. In a small bowl, sieve together the cornflour and icing sugar. Sprinkle half of this on the base of the lined square tub. Sprinkle the blackberries on the base of the tin.
7. Lightly oil a spatula and use this to transfer the marshmallow into the container. Leave to set at room temperature for at least 6 hours (you want it really firm before you slice it!) - ideally leave it overnight.
8. Sprinkle the remaining of the icing sugar/cornflour onto a chopping board, and tip the marshmallow out onto this board.
9. 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.
11. Enjoy!
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