Sorry the blog has been so quiet for a while - but truth is that a low carb, low fat diet has had a drastic affect on my frequency of baking......
The good thing about marshmallows is that they are 0% fat - but unfortunately do contain copious amounts of sugar.
Oh well - just one piece and some strawberries for me !
Just as well I've discovered that fresh, homemade mashmallows freeze like a dream. What's more, they come out of the freezer still soft and fluffy (not hard) and ready to eat immediately. Now, that was a surprise.....
NOTE - you DO need a hand held electric mixer (or a stand mixer) to make these
500g caster sugar
9 leaves of gelatine
2 egg whites
1 > 2 tsp of rosewater
a few drops of red food colouring (optional)
Separate the egg whites and put them into a large mixing bowl and set aside.
Put the gelatine leaves into some water to soften.
Add the 500g of sugar and 250ml of water to a large pan and bring to the boil.
When the sugar syrup gets to 110deg C, whip up the egg whites to firm peaks.
Keep boiling until temperature reaches 122deg C. You will need a sugar thermometer like this.
Take the sugar syrup off the heat. Wait for a couple of minutes, then stir in the gelatine sheets. NOTE - it will bubble up quite a bit !
Now, with the mixer running on high, pour the hot syrup into the egg whites whilst whipping continuously. It may look a bit soupy to start with - but whip until cool and thickening. You can now whip in the rosewater and a little colouring if required
Pour into an oiled silicone bakeware mould.
For the swirly look, put a few random drops of food colouring on the surface and drag a cocktail stick through the mallow.
Set aside at room temperature and allow to set for 2 or 3 hours.
It will be very sticky - but will remove easily. Cut with a well oiled knife and toss in an equal mix of seived cornflour and icing (powdered) sugar.
Stores for a few days in an airtight container, or freeze.
Oliver and I, August 2013 x