Peppermint marshmallows

Peppermint marshmallows

From
The Artisan Marshmallow
Makes
20
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
515g caster sugar
1 tablespoon glucose syrup
2 tablespoons powdered gelatine
70g egg whites, at room temperature
3-4 drops peppermint oil, to taste (see Notes)
green food colouring
2 35 g mint chocolate bars (such as peppermint crisp), crushed

Coating

Quantity Ingredient
2 tablespoons icing sugar
2 tablespoons cornflour

Method

  1. Lightly spray a 25 x 30 cm baking tin with oil, line the base and two long sides with non-stick baking paper and lightly spray the paper with oil.
  2. Combine 460 g of the sugar, the glucose and 185 ml water in a small, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 127°C on a sugar thermometer (this is the upper end of the hard-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.
  3. Meanwhile, slowly sprinkle the gelatine over 185 ml cold water in a shallow microwave-safe bowl and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved and the liquid is clear.
  4. When the sugar syrup reaches 115°C, whisk the egg whites in an electric mixer with a whisk attachment on medium speed. When soft peaks form, increase the speed to medium–high and gradually add the remaining sugar. Keep the mixer running on medium speed.
  5. When the sugar syrup reaches 127°C, turn off the heat. When the bubbles subside, carefully add the dissolved gelatine – take care, as the mixture may bubble up.
  6. Increase the mixer speed to medium–high and gradually pour the hot syrup mixture down the inside of the bowl in a thin, steady stream. Increase the speed to high and continue whisking until the mixture is thick. Add the peppermint oil and whisk until the mixture is very thick and holds its shape, about 10–12 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature.
  7. Add about 10 drops of food colouring to the marshmallow mixture and gently fold through just 2–3 times. Use a spatula to scrape the mixture into the prepared tin and smooth the surface. Swirl a couple of extra drops of colouring through the top of the marshmallow, if you like. Stand for 2–3 hours, until set.
  8. Meanwhile, to make the coating, sift the icing sugar and cornflour together.
  9. Dust the top of the marshmallow lightly with some of the coating and turn out onto a clean surface. Dust the bottom with more coating, dusting off any excess. Use a 5.5 cm cutter sprayed lightly with oil to cut the marshmallow into rounds. Close to serving time, roll the sticky sides of each marshmallow in the crushed chocolate bars.

Notes

  • Keep in an airtight container for 1–2 days.

    Flavoured oils are extremely potent – add them with caution!

    Try folding 75 g (2½ oz) roughly chopped dark chocolate through the mixture before pouring it into the tin.

    You can also make these marshmallows in ice cream cone cups, as in the photograph. Fill a large piping bag fitted with a star tube with marshmallow and pipe into 24 cups. Sprinkle with chocolate before serving.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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