Brown Sugar Marshmallows

There is something hugely satisfying about turning out a big slab of soft, springy, fluffy marshmallow covered in a drift of icing sugar and thinking, ‘I made that!’ After eating 15 marshmallows you think, 'OOohhhhhhhhhhhhh why did I make a giant slab of marshmallow when I am home by myself and am severely lacking in willpower’. Sometime later when they are all gone and you’re licking icing sugar off your fingers and out of the corners of the Tupperware you start thinking, they were so light, like eating air, maybe I’ll make more, I could easily double a batch! Do it…

 

I should clarify, do make marshmallows, they are easier than you imagine to make, but don’t double the batch unless you are planning on seeing lots of people soon.  They are just too easy to eat, dissolving in your mouth with a puff of sweetness and then you think, ‘just one more...’ . Before you know it the marshmallow has re-formed in your stomach as one giant marshmallow man and you are wishing the Ghostbusters were real and that they would help you with digestion, or save you from yourself by eating the rest of the marshmallows. Then you’d all sit around toasting marshmallows while Bill Murray tells jokes and compliments you on your cooking.

The first time I made marshmallows I ended up with sticky strands through my hair, on the bench, across the floor. Forewarned is forearmed so I my advice to you is fill the sink with warm soapy water so if you drop a little mixture you can sponge it up immediately before you walk in it; when you get marshmallow fluff on your hand and you have hair in your eyes, a quick hand wash in the warm water, hair brushed aside - no problem. Believe me, it makes the world of difference and you actually don't end up with too much mess... unless you want to end up covered in marshmallow. I won't judge you.

Home made marshmallows are so much lighter and fluffier than bought ones, I love everthing brown sugar so have made these with a combination of white and brown sugars and the addition of treacle, it gives a fantastic extra deep brown sugar after taste. These toast well, although they do melt quicker than bought ones so you need to get them brown and in your mouth quickly.

Ingredients:

(adapted from Smitten Kitchen recipe for white marshmallows)

•  1/2 cup sifted icing sugar
• 1 tablespoon plus 1 and 1/4 teaspoons gelatine powder
• 1/2 cup cold water
• 1/2 cup granulated white sugar
• 1/2 cup brown sugar, firmly packed
• 30 mls glucose syrup (light corn syrup)
• 30 mls treacle
• pinch salt
• 2 eggwhites
• 1/2 teaspoon vanilla

Method:

1. lightly oil the bottom and sides of a square 22 cm baking pan (silicon pans make it easier to get the marshmallow out)
2. sift pan thoroughly with icing sugar to cover all pan surfaces
3. in a large heat proof bowl sprinkle gelatine over 1/4 cup of cold water and set aside
4. in a heavy saucepan cook white and brown sugars, syrup, treacle and 1/4 cup water over a medium flame, stirring until the sugar dissolves
5. increase heat and let it bubble until you reach soft ball stage (116 C or 240 F on a candy thermometer), approximately 10 minutes
6. once soft ball stage is reached, removed from heat and pour over dissolved gelatine in the heat proof bowl, stirring until it comes together
7. beat with an electric beater until soft peaks for and it thickens to about double its size (about 10 minutes)
8. in a separate clean bowl with clean beaters beat the egg whites until stiff peaks form
9. add the eggwhites to the sugar mixture and the vanilla and beat on high for 30 seconds to combine
10. pour into prepared pan, sift icing sugar over the top and allow to set for 3 hours or longer
11. turn out onto an icing sugared wooden chopping board and cut into 3 cm cubes with a lightly oiled knife
12. transfer to an airtight container until ready to eat, dust thoroughly with icing sugar again
13. if you are having humid weather your marshmallows might sweat, just add more icing sugar and store in the fridge
14. the marshmallows will keep for up to 1 1/2 weeks in an airtight container in the fridge
15. enjoy!