Marshmallow made using our Whipping It Up Multimix.
Light, soft, delicious pillows of marshmallow! What more can we say
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Ingredients
Instructions
1. Grease a brownie tin approx 9x9inch with a little oil or use clingfilm with a coating of oil.
2. Place the gelatine sachets in a jug with the cold water, whisk in and leave to bloom.
3. Add the whipping it up and water to a clean mixing bowl and chop in, then beat until combined for about 6 minutes.
4. In a heavy based pan add the sugar, liquid glucose and water. Bring to the boil and then simmer until it reaches 115c.
5. Take off the heat and add in the bloomed gelatine, whisk in until melted, transfer to a jug.
6. Slowly pour this mix into the whipping it up and then leave to mix until doubled in volume and is a thick consistency. It should hold its shape when the whisk is lifted. The last minute or two is when I added the food colouring if using.
7. Pour into the prepared tin, wrap with clingfilm and leave to set for a minimum of 1 and 1/2 hours.
8. Mix 50g icing sugar with 50g cornflour in a bowl, remove the marshmallow from the tin and unwrap, coat a chopping board with the cornflour/icing mix and slice the marshmallow with a sharp knife to desired size pieces then coat each piece in the cornflour mix.
9. Store in an airtight container.
Keeps well for a week, but I will let you know how I get on keeping it longer.
If you would like to watch the live demonstration please find it on our Sugar and Crumbs Facebook page or via youtube.
Special Thanks to our customer Mandy Harvey for testing and giving us the recipe
