Recently I was sent a new cookery book by the lovely people at Parragon called Marshmallow Made Marvellous. have to say the girls were over the moon and ooed and aahed for at least half an hour over the delicious and creative marshmallow recipes. The book takes you from just the basic recipe through to delights such as Chai Tea and Vanilla, Milk Chocolate Stirrers and one of my personal favourites, Bourbon and Brown Sugar (yes, the alchohic kind!).
How to Make Marshmallows:
We decided to try out Cookies and Cream which sounded relatively straight forward and looked very yummy.
- Sunflower oil, for greasing
- 1 tsp cornflour
- 1 tsp icing sugar
- 18 small double chocolate chip cookies
- 200ml / 7 fl oz cold water
- 450g / 1lb granulated sugar
- 100ml / 3½ fl oz hot water
- 25g sachet of powdered gelatine
- 2 large egg whites
- 1 tsp vanilla extract
- Lightly oil a 18 x 28 cm traybake tin. Lline the base and two short sides with baking paper, then oil the paper.
- Dust a coating of sifted cornflour and icing sugar onto the tin, tapping it firmly to cover the base and sides completely.
- Arrange 15 of the cookies in the base of the tin. Finely crush the remaining cookies with a rolling pin.
- Create the basic marshmallow in the following way:
- Put the cold water and sugar into a pan and heat gently. Stir constantly with a wooden spoon until the sugar has dissolved.
- Bring the syrup to the boil and then boil without stirring until the mixture reaches aroudn 120 degsC or 248 degsF on a sugar thermometer (firm ball stage).
- Meanwhile sprinkle the gelatine over the hot water until the liquid is clear, and whisk the egg whites in a separate bowl until the form stiff peaks.
- Once the syrup is at the correct temperature, add the gelatine mixture which will fizz slightly.
- Leave to stand for a few minutes and then slowly pour the syrup into a large, heatproof jug.
- Switch on your mixer to a low speed and slowly add the hot syrup to the egg whites in a slow, thin stream whisking constantly. When all the syrup is added increase the speed and whisk for 10 minutes until the mixture is very thick and glossy.
- Whisk in the vanilla extract.
- Pour the mixture into the prepared tin ontop of the cookies and level with a spatula.
- Sprinkle the crushed cookies to cover the top completely.
- Leave to set, uncovered in a cool, dry place for 4-5 hours.
- Release the marshmallow but running the tip of a lightly greased knife along the edge of the tin. Using the lining paper, gently lift out the marshmallow and place on a board. Cut into 35 squares, wiping and regreasing the knife as necessary. Store in an airtight container for up to 5 days.
As you can see there are quite a lot of steps and the whole thing did take us a few hours. Mainly, I think this was due to our lack of a sugar thermometer! Remarkably, identifying the ‘firm ball stage’ in a freezing cold bowl of water (Google it!) was relatively simple. Although in hindsight we should have let the syrup get a little hotter so the resulting marshmallow was a littler firmer. But for our first attempt we were all really pleased and the the girls (and I) have loved munching on this all week. I think investing in the sugar thermometer is definitely the way to go but I can see us making this again for special family get togethers and end of school year treats.
Thanks to Parragon for sending a copy of the book to review.