Recipe #11 Marshmallows

Marshmallow has become a favourite snack. It has a pillowy texture and it just melts in your mouth.

A marshmallow when skewered at the end of a stick and held over the fire, creating crisp and caramelized skin which conceals a gooey, molten layer of goodness!..

This recipe requires a little more effort but I can guarantee you, it will taste better than those market marshmallows!

Makes : 30 pieces

Ingredients

·      50 gms icing sugar

·      50 gms corn flour

·      30 gms gelatin

·      450 gms granulated sugar

·      1 tblsp liquid glucose

·      2 large egg whites (I used 2 ½ medium sized)- depends on the size of the egg

·      1 tsp vanilla extract

·      350 ml water

Method

-In a bowl, mix the icing sugar with corn flour and keep it aside.

- Dissolve the gelatin in 150 ml hot water. Use a spoon to stir it properly. Use a big pan

-Line a 20 cm x 30 cm squre mould with baking paper (butter paper) and dust 3/4^th of the icing sugar mix

-Place the sugar and liquid glucose in a heavy bottomed pan (so that it does not catch on the bottom of the pan), add 200 ml water. Using a wooden spoon stir the sugar and cook it on low heat until the sugar melts, once completely melted turn up the heat and let the mixture boil until the mixture reaches 125deg c or it becomes very thick and is bubbling

-While the sugar is boiling, use an electric mixture and beat the egg whites until firm

-When the sugar boils and reaches the right temperature, pour it in the gelatin mix, be careful it will be very hot and bubble up. Now the sugar mix will become lumpy, so put in back on heat and on low heat melt the sugar thoroughly with a wooden spoon

-Once the sugar mixture has melted, then using an electric beater, beat the eggs again and continuously pour in the sugar very slowly, then add vanilla extract and continue whisking, the mixture will turn shiny and glossy. Beat it for 10 minutes, the mixture will get tough but be patient

-Now pour the mixture in the mould and using a warm knife flatten the top and put it in the refrigerator for 2 to 3 hours

-When it has dried and it feels pillowy, use a warm knife and cut it into small squares and dust the rest of the icing sugar mix on the sticky parts of the marshmallow

-You can store these yummy marshmallows for a week

Happy Baking!!