Seriously, you've never tasted a marshmallow like my husband's marshmallow! I know every baking blogger preaches homemade, but seriously, you'll never want to buy packet marshmallows again!
Ingredients
- 500g white sugar
- 2/3 cups water
- 6 1/2 tsp gelatine powder
- 1/2 cup water boiled
- 1 pinch salt
- 1 1/2 tsp vanilla essence
Method
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Step 1Line a 20cm x 20cm tin and set aside.
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Step 2Place 2/3 cup water and 500g sugar into a saucepan over medium heat.
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Step 3Once sugar has melted into the water, clip your candy thermometer onto the side of your saucepan, ensure the tip is touching the toffee, and allow it to come to roughly 220C.
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Step 4Meanwhile, boil the kettle, pour 1/2 cup boiling water into your mixing bowl and sprinkle 6 1/2tsp of gelatine powder across the water's surface. Let sit for a moment, then whisk the gelatine into the water until thoroughly combined. Set aside.
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Step 5Once your toffee has reached temperature, remove it from the heat, and set it down on a cool part of the cook-top for roughly 2 minutes.
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Step 6Turn your electric beaters onto it's lowest setting, and start mixing your gelatine as you pour your toffee down the side of your mixing bowl, allowing it to slowly drip into your gelatine.
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Step 7Turn your beaters to its highest setting, and whisk until the mixture has roughly doubled in size and is smooth, glossy and thick.
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Step 8Add vanilla essence and a pinch of salt. Whisk only until incorporated, and then spoon your marshmallow mixture into your prepared tin.
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Step 9Sift a layer of icing sugar on top of your marshmallow, and set aside to set for 4-6 hours.
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Step 10Remove your marshmallows from their tin, cut them up with a sharp oiled knife. Roll your marshmallows in the remainder of your icing sugar mixture, and enjoy.
Recipe Notes
If you like the sound of this recipe, you might also like this Traditional Honeycomb Toffee.
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