When I hear the word Marshmallows, I usually think about fluffy HUGE round bites, and me stuffing my face with them in less than a second.
And I used to buy loads once, but then a good friend of ours – who is not much of a cook, but loved making these! – handed me her recipe and said ‘if I can make it, you most likely can too’.
And she was absolutely right when she said they are quick and easy to make – maybe too easy, but then again…remember about stuffing me face? Yes, exactly.
It wasn’t until I moved to the UK – for some weird reason – that I found out what a s’more is, so imagine my joy: salty crackers, chocolate and marshmallows? YES PLEASE.
So here we go with a foolproof recipe for the softest, plumpest marshmallows you will ever try.
- 450g white sugar
- 200ml tap water
- 18g gelatine
- 2 egg whites
- 80g icing sugar
- 80g cornflour
- sunflower oil
- Start by prepping the coating mix: in a bowl, combine the icing sugar and cornflour by sifting them together and set aside.
- Now prepare your baking pan: use the oil and cover the bottom and sides, then sprinkle heavily with the mixture of sugar and flour and set aside both again.
- In a cup with cold water, let your gelatine soften (if you are using sheets) or bloom (if you are using powder).
- Put a pan on the hob and add the sugar and water and mix until you bring it to a boil, making sure the sugar is all melted.
- Squeeze the gelatine (if using sheets) and add to the mix, turn off the heat, and incorporate well.
- In the bowl of your standing mixer, beat the egg whites until soft peaks start to form, then add the sugar mix gradually as they beat.
- Once all the sugar mix is in and the consistency is similar to marshmallow fluff, stop the mixer.
- Pour the mix in the baking pan you prepped earlier and then dust again with the sugar and flour mix.
- Place in the refrigerator for two hours, or overnight if preferred, before removing from the baking pan and cutting to the size you prefer.
- Once you have cut all of them, make sure they are rolled yet again in the sugar and flour mix, so that all sides are coated properly - which will avoid them sticking together.
- They can be stored in an airtight container, make sure the rest of the sugar and flour mix is in there so that they don't 'sweat'. Use within 5 days of making them.
Of course, we are planning to roast them and sandwich them into Graham Crackers, but also planning a little ‘how many marshmallows can you fit in your mouth’ contest with Fred so we can see who faints first.
The fun in this household is only to be had in those very weird ways. Go figure.
As for our friend – I thought a special mention would be worth it: she is a very special school mate from back in the day, we consider her one of our best-est friends ever. She has gone through a lot in her short (almost) 30 years, and we can only wish to make some more (loads) memories together again soon.
What she doesn’t know is that we love her very much and can’t wait to squeeze her cheeks soon. What she know is that we are 3 little psychos so she probably expects nothing of this anyway. HA!
What about you, do you have a special recipe from a special friend you haven’t made in ages that you want to try again?
More sweet recipes are to be found here – make sure you check them out!