I had a craving: For marshmallows. Pretty straightforward.
Honey and Vanilla Marshmallows
Baking tray with 1 inch sides
- 2 envelopes (17g) powdered gelatin or 17g sheet gelatin (8 to 10 sheets)
- 125ml (1/2 cup) + 80ml (1/3 cup) cold water
- 200g (1 cup) sugar – I used a mix of caster and granulated with a tablespoon dark brown sugar
- 100g (1/3 cup) runny honey
- 4 large egg whites (1/2 cup, 110g), at room temperature
- pinch of salt
- 2 teaspoons vanilla extract or 1 teaspoon vanilla paste
One part corn flour, one part powdered sugar (about 1 cup, 140g, each)
FROTHY EGGS: In a large bowl (or your Kitchen Aid bowl) pour in the egg whites and beat on low speed until white and frothy. Add the pinch of salt.
When the syrup is nearly done, after 6 minutes or at about 99ºC, increase the speed of your mixer and beat the egg whites until thick and fluffy.
THE SECRET COMBINATION: When the syrup has bubbled for a good 8 minutes or your sugar thermometer reaches 118ºC, slowly pour the hot syrup into the egg whites with the mixer on high speed.
Pour the syrup down the side of the bowl and NOT onto the speeding whisk which will splatter the syrup everywhere.
Don’t wash up your syrup pan.
GELATIN PART 2: If using powder gelatine, scrape the gelatin and water into the pan that you used for the syrup, or put the gelatin sheets and 2 tablespoons of the water into the pan and swirl it to dissolve. The leftover heat from the pan will dissolve it.
Pour the melted gelatin slowly into the whites whilst still mixing. Add the vanilla extract or paste and continue to mix for about 5 minutes, until the mixture feels completely cool when you touch the outside of the bowl.
SPREAD ‘EM: Dust a baking sheet evenly (sieve works well) with the marshmallow powder (you made earlier) and spread on a generous layer of marshmallow mixture using a spatula to even out the surface. Make sure there are absolutely no bare spots. Like so:
Dust the top of the marshmallows with some of the marshmallow powder. Use a pizza cutter, scissors or a good old knife (dusted as well with the marshmallow mixture) to cut the marshmallows into and shape or size your heart desires. Toss ’em in the marshmallow powder then shake vigorously in your sieve to remove the excess powder.
Look around your kitchen and marvel at how you have managed to cover each and every surface with marshmallow powder.
You can keep these in a tuppaware or tin for up to a week or so.
Marshmallow Crispy Cakes
180g rice krispies
Melt the butter in a large, heavy-based saucepan on a low heat. Pour in the marshmallows and stir into the butter. Cook gently until the marshmallows are completely melted into one giant marshmallowy lump, stirring constantly.
Take the pan off the heat and add the rice krispies. Stir gently until it’s all combined.
Grease your pan(s). Press the mixture into the pan into an even layer.