Maple & orange marshmallows

Maple & orange marshmallows

From
The Artisan Marshmallow
Makes
24
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
460g raw caster sugar
1 tablespoon glucose syrup
1 1/2 tablespoons powdered gelatine
160ml strained freshly squeezed orange juice
70g egg whites, at room temperature
1/2 teaspoon finely grated orange zest
80ml pure maple syrup

Sugar spice coating

Quantity Ingredient
75g sugar
1/2 teaspoon mixed spice

Method

  1. Lightly spray a 20 x 30 cm slice tin with oil, line the base and two long sides with non-stick baking paper and lightly spray the paper with oil.
  2. Combine 400 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 116°C on a sugar thermometer (soft-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.
  3. Meanwhile, slowly sprinkle the gelatine over the orange juice in a shallow microwavesafe bowl and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved.
  4. When the sugar syrup reaches 108°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 116°C, turn off the heat and allow the bubbles to subside.
  6. Increase the mixer speed to medium–high and gradually pour the gelatine mixture down the inside of the bowl in a thin, steady stream. Add the hot sugar syrup in the same manner. Increase the speed to high and continue whisking until the mixture is thick. Gradually add the orange zest and maple syrup and continue to 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. 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 coating, mix the sugar and spice together. Use a 6.5 cm cutter sprayed lightly with oil to cut the marshmallow into rounds, then cut some of the rounds in half to form wedges. Toss the marshmallow pieces in the coating, dusting off the excess.

Notes

  • Keep in an airtight container for 2–3 days.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again