MAKES ABOUT 20
Keep in an airtight container for 2–3 days. Sanding sugar and lollipop sticks are available from specialty cake decorating stores or online.
The Artisan Marshmallow by Paige Couture, published by Hardie Grant, £9.99, available at Hardie Grant.
Marshmallows those favourite treats from childhood have experienced a ressurgence of interest in recent times, finding themselves on the dessert menus of some very serious restaurants. This once humble confectionery can now also be found in the finest cake and patisserie stores across the globe. The Artisan Marshmallow pays high respect to these sweet delights which can be so much more than pink or white puffs. As well as a helpful introduction covering the basics, including making vegetarian variations, creating floss and infusing flavour, The Artisan Marshmallow includes 40 marshmallow recipes such as Toasted Coconut, Cinnamon and Lemon, as well as some more creative flavours, including Sweet Potato and Spice, Champagne, ChocolateuChilli and Mocha. Marshmallow is the central ingredien...© 2013 Hardie Grant / Hardie Grant Books · Reproduced with permission.
Lightly spray a 25 x 30 cm (10 x 12 in) baking tin with oil, line the base and two long sides with non-stick baking paper and lightly spray the paper with oil.
Combine 460 g (1 lb ¼ oz/2 cups) of the sugar, the glucose and 185 ml (6¼ fl oz/ ¾ cup) water in a small, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches
127°C (260°F) on a sugar thermometer (this is the upper end of the hard-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.
Meanwhile, slowly sprinkle the gelatine over 185 ml (6¼ fl oz/¾ cup) cold water in a shallow microwave-safe bowl and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved and the liquid is clear.
When the sugar syrup reaches 115°C (239°F), whisk the egg whites in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the remaining sugar, whisking until thick and glossy. Keep the mixer running on medium speed.
When the sugar syrup reaches 127°C (260°F), turn off the heat. When the bubbles
subside, carefully add the dissolved gelatine – take care, as the mixture may bubble up.
Increase the mixer speed to medium–high and gradually pour the hot syrup mixture down the inside of the bowl in a thin, steady stream. Increase the speed to high and continue whisking until the mixture is thick. Add the vanilla bean paste or extract and whisk until the mixture is very thick and holds its shape, about 10–12 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature.
Use a spatula to scrape the marshmallow mixture into the prepared tin and smooth the surface. Stand for 2–3 hours, until set.
Meanwhile, to make the coating, sift the icing sugar and cornflour together.
Dust the top of the marshmallow with some of the coating and turn out onto a clean surface. Dust the bottom with more coating. Use a variety of cutters or a large knife
sprayed lightly with oil to cut the marshmallow into bite-sized pieces. Roll the sticky sides of each marshmallow in the sanding sugar or toss in the remaining coating, dusting off the excess. Carefully insert the lollipop sticks.