Ingredients
2 x 7 gm sachets powdered gelatine
sugar thermometer
450 gm/1 lb caster sugar
2 tsp vanilla extract
1 tbsp sunflower oil
2 tbsp icing sugar
2 tbsp corn flour
Colouring of your choice
Method
Grease a 20 cm/8 in square, deep-sided cake tin with some of the sunflower oil. Line the tin baking parchment and grease the paper with the remaining oil. Mix together the icing sugar and corn flour and dust the tin with a little of the mixture to evenly coat the base and sides. Reserve the remaining icing sugar and corn flour mixture for later.
NB: you can use any flavoured blancmange (like strawberry or raspberry) mix with icing sugar to dredge
Place the gelatine and 100 ml/3½fl oz of cold water into the bowl of a food processor. Set aside for 10 minutes, or until softened.
Meanwhile, pour the sugar and 175 ml/6 fl oz of cold water into a heavy-based saucepan and bring to a rolling boil on a medium to high heat, stirring continuously, until the sugar dissolves.
Reduce the heat to low and simmer the mixture gently for 15-20 minutes, until a sugar thermometer dipped into the mixture reads 113°C/235°F.
NB. At this temperature, the sugar syrup will have reached the soft-ball stage.) CAUTION: This mixture is extremely hot and can be dangerous. Do not leave unattended.
As soon as the sugar syrup reaches the correct temperature, slowly blend the softened gelatine in the food processor on its lowest setting. Gradually pour in the sugar syrup in a slow, steady stream, whisking continuously until all of the syrup has been fully incorporated in the mixture.
Add the vanilla extract and colouring then increase the blending speed and blend for 18-20 minutes, or until the mixture has thickened, cooled and is beginning to set.
Pour the marshmallow mixture into the prepared tin and smooth the surface with a palette knife or spatula that has been dipped in boiling water. Dust the top of the marshmallows with a little more of the icing sugar and corn flour mixture, then cover the tin with cling film and set aside in a cool, dry place for 1-2 hours or overnight to set. (NB: Do not chill in the fridge).
Once the marshmallow mixture has set, turn out the marshmallow slab onto a clean work surface dusted with the remaining icing sugar and corn flour mixture. Peel off the parchment paper and cut the marshmallow into 36 cubes. Use either a knife dredged in Icing sugar or a
Square sweet cutter dipped in icing sugar. Dredge the marshmallows in the icing sugar and corn flour mixture to coat.
Store in an airtight container in a cool, dry place for up to three weeks.
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