Mojito marshmallows

Mojito marshmallows

From
The Artisan Marshmallow
Makes
26
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
515g caster sugar
1 tablespoon glucose syrup
1 tablespoon firmly packed mint leaves, bruised
2 tablespoons powdered gelatine
70g egg whites, at room temperature
50ml white rum
1 teaspoon finely grated lime zest

Mint sugar

Quantity Ingredient
165g raw sugar
1/4 cup firmly packed mint leaves

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. Add the mint leaves. 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 160 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 frothy, increase the speed to medium–high and gradually add the remaining sugar, whisking until thick and glossy. Keep the mixer running on medium speed.
  5. When the sugar syrup reaches 127°C, turn off the heat and allow the bubbles to subside. Remove the mint leaves with a fork and discard. Carefully add the dissolved gelatine to the syrup – 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 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. Add the rum and lime zest, being careful to avoid splashing, and whisk until combined.
  7. Use a spatula to scrape the marshmallow mixture into the prepared tin and smooth the surface. Stand for 2–3 hours, until set.
  8. Meanwhile, to make the mint sugar, preheat the oven to 110°C and line a tray with non-stick baking paper. Put the sugar and mint in a small food processor and pulse briefly, until just combined. Do not over-process. Spread over the lined tray and cook for 12–15 minutes, or until dry. Remove from the oven and set aside to cool. Crumble the sugar mix if clumps have formed.
  9. Turn the marshmallow out onto a clean surface. Use a 7 cm leaf-shaped cutter, or the tip of a small sharp knife sprayed lightly with oil to cut the marshmallow into leaf shapes. Roll the sticky sides of each marshmallow in the mint sugar to coat.

Notes

  • Keep in an airtight container for 2–3 days.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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