Something different, fun and exciting to make is marshmallow! It seems like one of those things that would be difficult to make, and home-made marshmallow sounds so fancy; so if you can nail the technique you’ll go a little further in improving that dessert queen rep. Instead of vanilla, it is entirely possible to get playful with the flavours and colours of the marshmallow, feel free to mix it up and get those creative juices flowing.
- 1/4 c maize cornflour (aka corn starch)
- 1/4 c icing sugar
- 1/2 c water
- 40 g gelatin
- 2 c sugar
- 3/4 c glucose syrup (aka corn syrup)
- 1/2 c water
- 1/4 t salt
- 1 T vanilla essence
- Cover a baking tray with baking powder and lightly dust with a mix of the maize cornflour and the icing sugar.
- In a bowl, soak the gelatin in the water to soften and then dissolve over a pot of boiling water for a couple of minutes. Pour into a cake mixer.
- In a large pot, place the sugar, glucose syrup, water and salt and slowly bring to the boil.
- Stir until the sugar is dissolved, but as soon as the colour changes to being clear,stop stirring so that the sugar doesn’t crystallise.
- Place a thermometer in the liquid and heat until 118°C. If it overheats, the marshmallow will be tough.
- With the cake mixer running at a medium – fast speed, slowly pour the sugar syrup and vanilla essence into the gelatin in a thin steady stream. Beat until the mixture is fluffy and thick, but still warm and thin enough to pour.
- Transfer to the dusted tray and allow to cool completely.
- Dust with cornflour and icing sugar mix.
- Cut with kitchen scissors coated in the cornflour and icing sugar mix.