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Easy to make, as long as you have a Sugar Thermometer (otherwise, more judgement is needed) and much better than shop-bought varieties.
- Suitable for Vegetarians
- Suitable for Vegans
For about 60 marshmallows:
120gr/4 oz Icing Sugar
360gr/12 oz Caster Sugar
2 heaped teaspoons (12ml) Powdered Glucose
300ml/½ pint Water
1 packet Gelatine, dissolved in a little Warm Water
1 medium Egg White
1 teaspoon (5ml) Vanilla Essence
Equipment needed: a Sugar Thermometer (optional, but takes away the hit or miss element), a Swiss Roll type tin, measuring about 20cm (8 ins) square – or similar container; Wire Whisk or Electric Beater
1. Lightly dust your chosen tray with icing sugar, set the rest aside.
2. Heat the water with the sugar and glucose over a low heat in a heavy saucepan, when the sugar has dissolved, increase the heat so the liquid comes to the boil.
3. Maintain a steady boil, without stirring, until a sugar thermometer registers 120ºC/260ºF or until a little dropped into a bowl of cold water forms a hard ball.
4. Put the dissolved gelatine into a heatproof bowl and slowly add the hot syrup mixing constantly.
5. Beat the egg white until stiff in a small bowl, using a whisk or electric beater, add the vanilla essence to the egg, then add this to the syrup.
6. Beat until the whole mixture is stiff, then spoon it into the prepared tin.
7. When the marshmallow is cool and set, cut it into squares, and roll these in the remaining icing sugar.
They are now ready to eat, or you can keep them in an air tight tin.