SHARE

Just a cinch to make this recipe with five ingredients, perfect for a sweet afternoon picks me up! These bouncy marshmallow treats make a great homemade dish.

Ingredients:

1o sheets of gelatin

500g white caster sugar

2 tbsp liquid glucose

Oil, for the tin

50g icing sugar, for dusting

50g corn flour, for dusting

Directions:

Separate the leaves of gelatin and put into a glass bowl. Pour over 150ml of boiling water from a kettle and stir until the gelatin has completely dissolved – if it’s not dissolving, give it 10-sec blasts in the microwave and stir until it does. Scrape the mixture into the bowl of a tabletop mixer with a whisk attachment.

Tip the caster sugar and liquid glucose into a saucepan with 200ml water. Boil vigorously until the mixture reaches 127C on a cooking thermometer.

When the syrup is up to temperature, turn the whisk down to a slowish beat, then slowly pour the gelatin mixture onto the egg, avoiding the beaters. Add the vanilla and whisk on high for 8 mins until the mixture is shiny white and holds its shape.

Lightly oil a 20 x 20cm tin. Use an oiled spatula to scrape the egg white mixture into the tin and lay a piece of cling film on top to press down on and flatten it out. Leave for at least 1 hr to set. Loosen the edges with a knife and dust a work surface with some of the icing sugar mixture. Turn the marshmallow onto the icing sugar and use a knife dipped in boiling water to cut into squares. Dust them with the rest of the icing sugar mix.

Will keep in an airtight container for up to one week.

 

 

LEAVE A REPLY