Make and Share Craft Tutorials
About
Published
7 months ago
Time
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MAKES ABOUT 24
NOTES
Keep in an airtight container for 2–3 days.
You can also set the mixture in a 20 x 30 cm (8 x 12 in) slice tin, lined with non-stick
baking paper that is then sprayed lightly with oil. Once set, turn out onto a clean surface
and use a large knife sprayed lightly with oil to cut the marshmallow into bite-sized
pieces. Toss in hundreds and thousands, toasted coconut or even coloured coconut.
Crafts
Extract from
Artisan Marshmallow by Hardie Grant
Published by Hardie Grant Books
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.Recipe
Ingredients
- 2 tbsp powdered Gelatin
- 345 gram (12 oz/1. cups) (superfine) Caster Sugar
- 2 tsp Vanilla Extract
- Coloured Sanding Sugar or hundreds and thousands to decorate
- COATING :
- 2 tbsp confectioners’ Icing Sugar
- 2 tbsp Cornflour (cornstarch)
- Project Cost
- Cheap
-
1
Lightly spray 3 large trays with oil. To make the coating, sift the icing sugar and cornflour together. Dust some of the coating over the trays.
-
2
Slowly sprinkle the gelatine over 160 ml (5. fl oz/2? 3 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.
-
3
Meanwhile, combine the sugar and 160 ml (5. fl oz/2? 3 cup) water in a medium saucepan and stir over medium heat until the sugar has dissolved. Remove from the
heat. Whisk in the dissolved gelatine. Set aside to cool to room temperature, about 30 minutes. -
4
Pour the mixture into a large bowl and use an electric mixer with a whisk attachment to whisk on high speed until thick. Add the vanilla and continue to whisk until mixture
is very thick and holds its shape, about 8–10 minutes, depending on your mixer. -
5
Dollop spoonfuls of the marshmallow mixture onto the prepared trays. Stand for about
1 hour, until set. -
6
Sprinkle the marshmallows with decorations. Put a spoonful of the remaining coating in a tea strainer and carefully dust around the edges of the marshmallows so they’re not too sticky to handle. If you get any coating on the decorations simply brush it off gently with a soft, dry pastry brush.
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