Marshmallows

Marshmallows

By
From
Encyclopedia of Food and Cookery
Makes
24

These little puffy pillows are among the most popular sweets found at the confectioner’s. They can be coloured pink or white, coated with icing sugar, tinted or toasted coconut, chocolate sprinkles or hundreds and thousands. They make delicious fillings when dipped in melted chocolate. Homemade or commercial marshmallows are also used in other sweets such as heavenly hash, to make sauces for ice creams or in desserts.

Ingredients

Quantity Ingredient
345g caster sugar
125ml water, cold
4 teaspoons powdered gelatine
125ml water, hot
1 teaspoon natural vanilla extract
30g desiccated coconut, toasted or tinted
or 30g cornflour and 30 g icing sugar, sifted together

Method

  1. Place sugar and cold water in a large bowl and, using an electric mixer, beat for 3–4 minutes. Dissolve gelatine in hot water and, while still hot, add to sugar mixture. Beat until thick and white. Add vanilla.
  2. Pour into a lightly greased 28 × 19 × 4 cm lamington tin. Leave at room temperature until firm. Cut marshmallow into squares or other shapes with a warm, dry knife. Place coconut (or cornflour and icing sugar mixture) in a plastic bag and toss the marshmallow pieces to coat thoroughly.

Variation

  • Marshmallow cones: Prepare marshmallow mixture. After adding vanilla, spoon immediately into 15 ice cream cones and sprinkle tops with hundreds and thousands. Makes 15.
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