Marshmallows made using our Whipping It Up! Multimix.
Light, soft, delicious pillows of marshmallow! What more can we say
Ingredients
- 3 packets of Gelatine
- 140ml Cold water
- 200g Granulated Sugar
- 1 1/2 Tbsp Liquid Glucose
- 100ml Water
- 240g Whipping It Up (Flavour of your choice)
- 70ml Tepid (room temp Water)
For the coating
- 50g Icing Sugar
- 50g Cornfour
Instructions
1. Grease a brownie tin approx 9x9inch with a little oil or use clingfilm with a coating of oil.
2. Place the gelatine sachets in a jug with the 140ml cold water, whisk in and leave to bloom.
3. Add the whipping it up and 70ml tepid water to a clean mixing bowl and chop in, then beat until combined for about 6 minutes.
4. In a heavy-based pan add the sugar, liquid glucose and 100ml water. Bring to a boil and then simmer until it reaches 115c.
5. Take off the heat and add in the bloomed gelatine, whisk in until melted, and transfer to a jug.
6. Slowly pour this mix into the whipping it up and then leave to mix until doubled in volume and is a thick consistency. It should hold its shape when the whisk is lifted. The last minute or two is when I added the food colouring if using.
7. Pour into the prepared tin, wrap with clingfilm and leave to set for a minimum of 1 and 1/2 hours.
8. Mix 50g icing sugar with 50g cornflour in a bowl, remove the marshmallow from the tin and unwrap, coat a chopping board with the cornflour/icing mix and slice the marshmallow with a sharp knife to desired size pieces then coat each piece in the cornflour mix.
9. Store in an airtight container.
Top Tips
- Keeps well for a week, but I will let you know how I get on keeping it longer.
- If you would like to watch the live demonstration please find it on our Sugar and Crumbs Facebook page or via youtube.
- Special Thanks to our customer Mandy Harvey for testing and giving us the recipe
