Who doesn’t love marshmallows? Melting on a cup of hot chocolate, roasted or by themselves! Soft and spongy. It’s like eating little clouds 😊 Yum! You can colour them as you like and use any type of silicone or Pyrex mould you have at home.
Recipe
How much time do you need?
Preparation time: 30 minutes
Cooking time: 10 minutes
Resting time: 2-4 hours
Total time: ~3 - 5 hours
Material:
Stand mixer (or hand mixer)
Spatulas
Silicone moulds (or Pyrex mould)
Medium sauce pan
Heatproof bowls
Ingredients: Gelatine:
30 grs gelatine
120 ml boiling water
Sugar syrup:
250 grs caster sugar
120 ml water
Finishing:
Vanilla essence
Food colours (I used pastel pink)
Light olive oil (or coconut oil)
Icing sugar or corn flour for dusting
Method:
Dissolve the gelatine in the boiling water. Use a spoon or a little manual mixer to stir the mixture. Break any lumps you see.
Brush a silicone or Pyrex mould with cooking oil. Reserve for later.
While the gelatine is cooling down a bit, make the sugar syrup.
Dissolve sugar in water and bring to boil. When it starts boiling, reduce heat to medium. The syrup should bubble but not boil. If it boils for too long, the sugar will crystallise. Stir gently while the water evaporates. Continue until the consistency is similar to the traditional syrup but not too thick as honey. When you reach the syrup point, pour the dissolved gelatine in. Stir and cook for 1 minute. Decrease the heat if it boils and bubbles too much.
Transfer the mixture to a heatproof mixing bowl and mix on medium speed for 1-2 minutes. When it starts whitening, increase to maximum speed and mix for 5-8 minutes until the mixture increases in volume, has thickened and looks glossy. Add a few drops of vanilla essence and mix for a few seconds.
Pour half of the mixture into the greased moulds and let it cool. Quickly add a few drops of food colouring into the remaining mixture and mix on high speed for a few seconds. Pour the coloured mixture on top of the white mixture in the moulds.
Once the meringue has reached the desired consistency, you need to be quick as the gelatine will start cooling down and the mixture will set in a few minutes.
Let the marshmallows cool down and set from 2 to 4 hours. The dryer and cooler the environment, the faster they will set.
Dust icing sugar or corn flour on top and remove from the moulds. Cut into the desired shapes and dust some extra icing sugar or corn flour.
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