These marshmallows are my newest creation. Firstly, there's no alcohol in them - instead, I infused grape juice with all the spices in mulled wine, and used this in the marshmallow mix. The resulting marshmallows had a lovely tang of grape with undertones of cinnamon and cloves. Pretty delicious, even if I do say so myself. I gave them away as part of a Christmas hamper, and they'll keep for one to two weeks if kept in an airtight container.
As for all of my marshmallows, these are egg-free. I find powdered gelatine works far better to create the perfect marshmallow.
If you like these, try out my other marshmallow recipes:
Makes 24 large marshmallows
Ingredients:
For the non-alcoholic mulled wine:
- 250ml (1 cup) grape juice
- 1 cinnamon stick
- 1 slice of orange (peel and all)
- 4 cloves
- 1 star anise
- 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
- Purple concentrated gel food colouring (optional)
Method:
1. First, make the grape infusion. Pour the grape juice into a saucepan and add all of the spices. Bring to the boil, then gently simmer for 10-15 minutes, until the grape juice has reduced to 120ml (if it over reduces, don't worry. Simply top up with more grape juice).
2. Grease a 20cm square tray/tin (I find a silicon tray works best) lightly with a flavourless oil.
3. Pour the infused grape juice through a sieve into a large mixing bowl. Sprinkle with the sachets of powdered gelatine and stir briefly. Leave for 5-10 minutes for the gelatine to absorb the juice (it will become very thick).
4. Pour the golden syrup, caster sugar and water into a medium saucepan and slowly heat (keeping the heat low), stirring constantly until the sugar has dissolved.
5. Turn the heat up and bring the mixture to a boil. Continue to boil until the mixture reaches 130C/ 266F. Remove from the heat for a few minutes (just until it has stopped boiling).
6. 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 and become paler in colour.
7. 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.
If you want the marshmallows to be vibrant and purple, dip a cocktail stick in the purple gel food colouring and dip this in the marshmallows. Whisk in to combine. I didn't do this so my marshmallows are a very light purple. Up to you.
8. In a small bowl, sieve together the cornflour and icing sugar. Sprinkle half of this on the base of the lined square tub.
9. 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.
10. Once set, sprinkle the remaining of the icing sugar/cornflour onto a chopping board, and tip the marshmallow out onto this board.
11. Dip a sharp knife in hot water, dry, then slice the marshmallow into 24 pieces. After each cut, repeat the dipping and drying - this will give the cleanest slices.
12. Turn the marshmallow squares in any spare icing sugar/cornflour, so that all sides are covered.
13. Enjoy!
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