Marshmallows are easy to make. This recipe, taken from our cookbook of the week, Marshmallow Madness shows you just how easy it is. If you’re using any food colourings or additional flavourings, beat them in along with the vanilla during the last minute of whipping. Immediately placing all your mallowing tools in a sink or bowl of hot water makes cleanup super simple.
4 1/2t unflavoured powdered gelatin
1/2 cup cold water
3/4 cup sugar
1/2 cup light corn syrup, divided
1/4 cup water
Small pinch salt
2t pure vanilla extract
1/2 cup Classic Coating plus more for dusting
1 1/2 cups confectioners’ sugar
1 cup cornstarch or potato starch.
- Lightly coat a 20-by-20-cm baking pan with cooking spray.
- Whisk together the gelatin and cold water in a small bowl and let soften for 5 minutes.
- Stir together the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 115°C.
- Meanwhile, pour remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave gelatin on high until completely melted, about 30 seconds. Pour it into the mixer bowl. Set the mixer speed to low and keep it running.
- When the temperature reaches 115°C, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more and beat in the vanilla; the finished marshmallow will be opaque white, fluffy, and tripled in volume.
- Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sift coating evenly and generously over top.
- Let set for at least 6 hours in a cool, dry place.
- Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating.
- Cut into whatever size pieces you wish (a pizza cutter works great for squares). Dip the sticky edges of the marshmallows in more coating, patting off the excess.
- Whisk or sift the sugar and starch together, or take them for a quick whir in the food processor. Store in an airtight container for months on end.
Makes: About 2 dozen 4cm mallows
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Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg cooking studio. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – teambuilding cooking classes, birthdays, kitchen teas, and dinner parties with a difference. Our cooking lessons are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes these events are a novel way of creating staff interaction or entertaining clients.