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Who knew making marshmallows was so easy?!
Our resident cook, Sarah Glover, shares with us her simple recipe for peppermint marshmallows. A perfect treat for after a long Christmas lunch, or for nights around the campfire. Bye bye packet marshmallows, hello gourmet yumminess.
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Ingredients:
3 packets of gelatine
2 cups of white sugar
1/2 cup corn syrup
1 tablespoon of vanilla
1 tablespoon of peppermint extract
Icing sugar to dust
Tips:
Try putting half the mixture in and adding chocolate in the centre.
You can also use other flavoured extracts.
Get your slice tin ready by greasing it with butter and by lining it with cling warp. Works a treat!
In a medium bowl, pour in 1/2 cup of water, add the gelatine, stir and set aside.
In a medium saucepan place the sugar, corn syrup and 1/2 cup of water over on a high heat. Bring to the boil (you want it to roll with bubbles). Allow to boil for a further 1 minute, then remove from heat.
Use a handheld electric mixer or your Kitchen Aid to mix the gelatine, then slowly add the sugar syrup on the side of the bowl and continue to mix on a low speed.
Turn to high speed and continue to whip for 10-12 minutes until the batter almost triples in size and becomes very thick. Scrape down the sides to prevent overflowing.
Transfer the mixture into your prepared slice tin. Work fast or it will set, cover with more cling wrap and set aside to set.
Once it is set, place icing sugar on a board, turn out the marshmallow and cut into chunks.
Once set, slice into a size of your choice – small chunks for little hands, and big ones for adults. Photo by Luisa Brimble.
Wash your roasted marshmallows down with a big mug of hot chocolate. Photo by Luisa Brimble.
Drool. Photo by Luisa Brimble.
This recipe was originally published on Sarah’s website where you can find even more culinary delights – sarahglover.com.au
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