Have you noticed I’ve been just a little candy obsessed recently? It amazes me sometimes just how versatile sugar can be. With a little sugar, water and a couple of little additions you can have so many different types of candy. Boil it and you get toffee, add bi-carb soda and you get Honeycomb also known as Sponge Candy in the US, whip it to death and you get Marshmallow and then there’s fairy floss and caramel just to name a few. It is a real art this candy making sugar stuff….. how did all those talented people find all these diverse ways of cooking this sickly sweet ingredient.
I love the endless possibilities which the world of marshmallow holds. I have made vanilla, berry, pineapple and now passionfruit has been mastered. These marshmallows have a very strong flavour, there is no denying they are passion fruit and the pink and yellow swirls of colour fit this flavour perfectly! I used Queen Natural Colours Pink and Yellow for the vibrant colours, they are all natural and contain no artificial colours or preservatives so are completely kid friendly!
So what flavour’s next? …… mango, guava, pear, apple, coconut, chocolate – all great possibilities! I guess I’ll just have to wait and see which way the wind blows.
- 28 grams of powdered gelatine
- 1/2 cup of strained passionfruit juice (see note)
- 1/4 tsp of orange blossom water
- 1 1/4 cups of water
- 3 cups of sugar
- 1 1/4 cups of light corn syrup or glucose syrup
- 1/4 tsp salt
- Queen Natural Pink Food Colouring
- Queen Natural Yellow Food Colouring
- 1/4 cup of Icing sugar sifted
- 1/4 cup of corn flour sifted
- Desiccated coconut (optional)
- Line the base and sides of a large baking dish with aluminium foil and coat the foil with vegetable oil or non-stick spray. If you have a mixer, fit it with the whisk attachment.
- Mix the berry puree, orange blossom water and 1/2 cup water in a large bowl or the bowl of a stand mixer and sprinkle the gelatine over to soften.
- Put the sugar, corn syrup, remaining 3/4 cup water and salt in a heavy saucepan. Bring to a boil and cook until it reaches the soft-ball stage 118 – 120C (234-240 F).
- With an electric hand beater or mixer at full speed, pour all of the hot syrup slowly down the side of the bowl. Be careful as the mixture is very liquid and hot at this point and some may splash out of the bowl – use a splash guard if you have one. Whip until the mixture is very fluffy and stiff, about 15-20 minutes with an electric hand beater or 8-10 minutes with an electric stand mixer.
- Divine the mixture in 2. Colour one half yellow and the other pink.
- Spoon mixture into the foil-lined baking dish, alternating between yellow and pink then swirl a knife around the dish to mix the colours then smooth with an oiled spatula so that the top is level. Allow the mixture to sit, uncovered at room temp for 10 to 12 hours to set.
- Mix the icing sugar and corn flour in a bowl (or desiccated coconut if using) and sprinkle generously over the rested marshmallow slab removing any excess. Turn it out onto a cutting board, peel off the foil and dust with more sugar& flour mixture or desiccated coconut. Slice with a thin-bladed oiled knife or oiled cookie cutters. Dip all cut edges in sugar & flour mixture or desiccated coconut and shake off excess.
Marshmallows will keep for several weeks at room temp in an air-tight container – but I can guarantee they won’t last that long
Note: For the passionfruit juice, place fresh passion fruit seeds in a sieve and push seeds around the sieve with the back of a spoon to get as much of the juice as possible. You will probably need approx 10 – 15 passionfruits to get 1/2 cup of juice.