Making Marshmallows

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.