Slices of kiwi and orange meet in the middle with a cube of pineapple – all created with ?homemade marshmallow. Serve these whimsical kebabs with a sweet dip made from cream cheese and icing sugar.
Homemade marshmallows are a revelation! So ooey, gooey and fun. ?And so easy to make.
Before you Begin
Decide which marshmallow pop recipe you will be making – one prepared in individual moulds or a recipe in which the marshmallow is cut into shapes after it has become firm in baking dishes.
For individual moulds: In a bowl, mix the cornflour and icing sugar. Brush silicone moulds with vegetable oil. Dust ?the moulds with the cornflour and sugar mixture.
For a baking dish: In a bowl, mix together the cornflour and icing sugar. Oil a 22 x 33-cm (9 x 13-inch) glass baking dish or two 20-cm (8-inch) square silicone baking dishes. If using the glass dish, line it with baking paper, allowing a 5-cm (2-inch) overhang on the long sides and brush the baking paper with oil. Dust the dish with the cornflour and sugar mixture. (It is important to use the correct size dish because the marshmallow is cut into shapes directly from the dish).
Making the Syrup
To make the syrup, stir the granulated sugar, salt and water together in a saucepan. Bring to the boil over a low heat, while stirring to dissolve the sugar. Turn up the heat to high and boil without stirring, until the syrup registers 122°C (250°F) (hard ball stage) on a sugar thermometer, about 8–9 minutes.
Making the Pop Base
Add the gelatin to the boiling water. Stir until it has dissolved and then add to the hot syrup. Meanwhile, beat 2 egg whites until they are quite stiff. On a low speed, whisk the hot syrup into the egg whites. Gradually increase the speed to high. Keep beating until the mixture is very stiff and white, about 12 minutes. Tint the marshmallow with yellow food colouring before spreading it in the dish. Beat in the essence. Pour the marshmallow into the prepared dish or moulds and smooth with an offset spatula. Set aside for about 6 hours, uncovered, until firm.
Storing the pops?If the pop has fondant decorations, eat them on the same day; otherwise, store in ?an airtight container for up to 1 week.
To Make the Fruit Kebab Pops
Place a sheet of baking paper on a work surface. Invert the marshmallow base from two 20-cm (8-inch) silicone dishes onto the prepared work surface.
Place the coloured sugars onto 5 small plates. Put the white sugar on another plate. Brush a 2.5 cm (1 inch) round cutter with oil. Cut out 12 marshmallow circles, then cover the sticky edges with the lime-green sugar. Brush edible glue onto the flat sides of the circles and sprinkle with the white and the light lime-green sugars, then stick on black sugar pearls to create kiwi slices.
Using an oiled 5 cm (2 inch) round cutter, cut out 6 marshmallow circles, then cut them in half and roll the curved sticky edges in the orange sugar. Create ‘segments’ on the orange-edged half-circles by brushing them with edible glue, leaving lines in between the ‘segments’. Sprinkle the glue with the light orange sugar and shake off any excess.
Cut out 12 cubes from the remaining marshmallow and roll them in the yellow sugar. Brush on edible glue anywhere the sugar has not stuck and sprinkle on more yellow sugar. Carefully thread 3 different ‘fruits’ onto each lollipop stick, using white melted chocolate to secure them if necessary. Insert lollipop sticks in a polystyrene block to dry for 15 minutes. Marshmallow pops will keep for 3 days stored in a plastic container.