And now for my first recipe post, considering the previous post it should be some kind of beautiful baked cake… but instead I have opted for one of my more recent escapades in the kitchen.
The Marshmallow! I hated these until fairly recently, I could never understand why people liked them so much. I guess it all changed for me on a visit to the ‘Buffet’ at the Sofitel Hotel in Brisbane where after a long needed renovation the Buffet acquired a Chocolate fountain complete with a selection of sweet treats to drown including the humble marshmallow. Being a huge chocoholic I figured anything covered in chocolate was good enough for me (although after 10 or so choc covered marshmallows I did start to feel a little ill…. or was it because of the 5 plate fulls of food I had already consumed :S) Anyway, from that day on the marshmallow was added to my growing list of food I approved for consumption.
- 28 grams of powdered gelatine
- 2tsp of Vanilla extract
- 1 1/2 cups of water
- 3 cups of sugar
- 1 1/4 cups of light corn syrup or glucose syrup
- 1/4 tsp salt
- 1/4 cup of Icing sugar sifted
- 1/4 cup of corn flour sifted
- 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 ¾ cup of water and the vanilla extract 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.
- Pour mixture into the foil-lined baking dish and smooth with an oiled spatula so that the top is level (it won’t completely fill the pan). 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 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. Slice with a thin-bladed oiled knife or oiled cookie cutters. Dip all cut edges in sugar/flour mixture and shake off excess.
Marshmallows will keep several weeks at room temp in an air-tight container.