Homemade Marshmallows

DSC_6828Mid-winter in the Cape means drinking cocoa with melted marshmallows in front of the fire. Store bought marshmallows are springy and rubbery, they don’t melt, they bob. Making your own is dead easy and they give that perfect foamy froth.

Marshmallow also makes a delicious topping for cakes and looks really lush when swirled into peaks. For those in the house with simple tastes, make marshmallow cones and sprinkle the tops with hundreds and thousands.

Ingedients

325ml castor sugar; 125ml cold water; 25ml gelatine; 125ml hot water; 5ml vanilla; 60ml cornflour and 60ml icing sugar, sifted together.

Method

Place sugar and cold water in a large bowl and, using an electric beater, beat for 4 mins. Dissolve gelatine in hot water and, while still hot, add to sugar mixture. Beat until thick and white (this took a while, about 12mins). Stir in vanilla.

Pour into a lightly greased deep baking tin, 280 x 190 x 40 mm.  Leave at room temperature until firm. Cut into squares or other shapes with a warm, dry knife. Place icing sugar mix in a plastic bag and toss the marshmallow pieces to coat thoroughly. Makes 24.

DSC_6855

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5 Responses to “Homemade Marshmallows”


  1. 1 Lisa July 29, 2009 at 7:37 pm

    This is so weird! Just did marshmallows for this month’s Daring Bakers challenge, and it was all about egg whites…. I’m off to do some wiki research into what this marshmallow business is all about!

    • 2 Jeannine July 30, 2009 at 6:49 am

      Great research project! I think there’s a plant source somewhere – the mallow?

      And I get what you say on your sweetie pie post about the whipping – it went on forever.

      I confess, one cup of cocoa was great but they are just too sweet. The last few found their way into the bin this morning. I considered the compost heap but figured, with all that sugar, they’d be there for years.

  2. 3 Lisa July 30, 2009 at 2:41 pm

    Hmm. The whipped egg-white ones were not as wildly sweet as expected. I wonder what they’d be like in hot chocolate… not sure I’m energetic enough to make them just to try. But for an awe-inspiring blog post about them (and an awe-inspiring blog in general), check out my fellow Daring Baker, Audax Artifex: http://audaxartifex.blogspot.com/2009/07/july-daring-bakers-challenge-milanos.html

  3. 4 shoreacres August 2, 2009 at 5:52 pm

    My mother adores marshmallow, so I thought… why not?

    Then I thought(in order): What’s castor sugar? Where did I put that metric conversion chart? Gelatin? That’s not vegan. Oh, wait. Neither is Mom. Is corn flour the same as corn meal? Icing sugar?

    While pondering all that, I read Lisa’s comments and then went over to see what Audax Artifex had to say about marshamallow. By the time I finished reading every, single word of that I was exhausted.

    It’s only August. We won’t start drinking cocoa for five months. When we do,if Mom wants a marshmallow I’ll make a run to the store!

    But it was oodles of fun to read about!

    • 5 Jeannine August 3, 2009 at 8:22 am

      Yip, Linda, sometimes life is just too short to sweat about the melt-ability of marshmallows! So what if they bob, from now on it’s store bought for me too.
      But, as you say about reading marshmallow lore, it was fun to make them – once was enough though!


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