Homemade Marshmallows are so much better than shop bought ones – they have a unique pillowy texture and you can create loads of different shapes and colours. I’ve chosen a Rose Ripple effect! They are delicious on their own, or you could put them on skewers with strawberries and serve after dinner or as a delicious treat.
You will need:
125g Icing Sugar to dust the dish
400g Caster or Granulated Sugar
1 Tablespoon Golden Syrup
300ml of Water
3 sachets of Gelatine
2 Eggs (separate out the whites, you don’t need the yolks)
1 tsp Vanilla Extract
1 tbsp Rosehip Extract
1.) Start by dusting a dish with icing sugar – you can use a baking tray, caserole dish or even a silicone dish. It should be approx 23cm.
2.) Sprinkle the gelatine out of the sachets into a bowl, and add 125ml of water over the top and leave it for the gelatine to soak up.
3.) Stir the sugar, golden syrup and 175ml of the water in a saucepan over high heat, and continually stir. Keep stirring until the mixture is at a hard boil (loads of bubbles!). Turn off the heat.
4.) In your largest mixing bowl, whip up the egg whites with an electric mixer until they form soft peaks. While still mixing, pour in the syrup mixture and gelatine mixture. You will need to mix it for about 10 minutes, until the mixture is quite stiff. You can tell if it is done by placing a small blob of the mixture on the counter, and if after 10-15 seconds it starts to set a little, you know it is done.
5.) Pour half of the mixture into your iced dish (spray a spatula with cooking oil spray, to prevent the mixture from sticking to the spatula) then dot some red food colouring into the dish. Use the spatula to spread the food colouring out to make a ripple effect. Add the second half of the mixture and repeat.
6.) Leave to set for at least 4 hours, I left mine overnight. Then, add some icing sugar to kitchen scissors and cut into squares (or you can use a cookie cutter to make cute shapes!) place the marshmallows onto grease proof paper, and sprinkle icing sugar over them to finish.
