Thursday, November 14, 2013
Marshmallows are the only 'sweet' that I can make. Anything that requires soft ball, hard ball stages etc just seem to be a no go zone for me. I have never successfully made fudge, unless its a microwave version, and have nearly burnt my house down trying to make toffee. I even have a special sugar thermometer. It doesn't seem to help me much.
But I have mastered marshmallows. And they are good. I couldn't not share as with Christmas just around the corner, these marshmallows with peppermint essence added and rolled in toasted coconut would make the sweetest gift.
2 Tablespoons edible gelatin
2 cups caster sugar (I used normal sugar this time as had no caster sugar and it turned out fine)
Essence and/or food colouring of choice
Sprinkle the gelatin over half a cup of water in a bowl and set aside.
Combine the caster sugar with 1 cup of water in a large saucepan and stir constantly over a low heat until all the sugar is dissolved. Add the thickened gelatin mix to the saucepan and mix until combined.
Increase to a medium heat, bring to the boil, and then reduce the heat and simmer for 10 minutes without stirring.
Remove from the heat and transfer to a heat proof bowl. Leave to cool until just warm, add any essences at this stage if using them, and then beat for 10 minutes until very thick and peaks form. I use my Kenwood on high, and just walk away to leave it to do its thing.
Add any food colouring and beat to combine. Pour into a lined 18 x 26 cm slice pan and chill until set. The easiest way to cut this is to use a wet knife. You can then roll the cut squares into toasted coconut or just eat it as it is.