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Martha's favourite marshmallows
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This recipe is taken from Martha Collison’s new book Twist.
Makes: 24 squares
125ml liquid flavouring of your choice, either at room temperature or slightly chilled
2 x 12g sachets gelatine powder
450g caster sugar
150g golden syrup
Cornflour or icing sugar, to dust
You will also need a sugar thermometer and a stand mixer or electric hand-held whisk.
1. Pour the liquid into a large bowl or the bowl of a stand mixer and sprinkle over the gelatine. Set aside to allow the gelatine to soften and absorb all the liquid.
2. While the gelatine is soaking, put the caster sugar and golden syrup in a saucepan with enough water to cover (around 150ml). Cook over a low heat, stirring all the time, until the sugar has dissolved. As soon as there are no visible grains of sugar, turn up the heat and bring the mixture to the boil. Use a sugar thermometer to monitor it, and once it reaches 130°C take it off the heat and allow to cool for one minute so the mixture is no longer bubbling.
3. Whisk the gelatine/liquid mixture in a mixer, or with an electric hand- held whisk, on a medium speed. Add the sugar syrup, slowly pouring it down the side of the mixer bowl, whisking all the time. Try to avoid
pouring directly onto the whisk or you will get grainy lumps of sugar in the marshmallow. The mixture should become pale and grow in volume like a very stiff meringue.
4. Once all the syrup has been added, continue to whisk for 5–10 minutes, until the mixture becomes really thick and cools a bit more. The mixture is ready when the outside of the bowl is just slightly warm and the marshmallow is starting to get really sticky. Use it in one of my recipes on the following pages or, to make simple cubes, use an oiled spatula to scrape it out of the bowl and spread the mixture into a square baking tray lined with oiled cling film. Leave to set for 1–2 hours at room temperature until the marshmallow feels firm. Dust in cornflour or icing sugar once set and cut into small cubes.
5. The marshmallows will keep for up to one week, and make great gifts.
This recipe was first published in July 2016.