Saturday, 12 March 2011

Sweets for my sweet, Sugar for my honey.

On Saturday of last week I promised to make my family marshmallows. Something they have been nagging me for since seeing them made on some cooking show! So being the good wifey and mom I set about the task at hand.

I was amazed a how little I needed.

(Note the trusty cook book!)

The glycerine sheets were most peculiar to deal with!

Quite simply all it needed was to melt it all to temperature,

Then add the egg whites and whisk! (this part I didn't photo sorry!)

The result;

Very yummy marshmallows!
It made loads, so I used a few of the left over ones to make sticky chocolate squares using cheerios. (on offer in Morrisons so though I'd give them a try!)

Sad thing is I can't have any! 
Roll on easter!

Have you made anything yummy recently?

X x x


  1. exact recipe required please!

  2. Hi my dear-wow, they do look delicious, unfortunate for you though, lol! I've just eaten some home made coffee and walnut cake made by my mums friend, very yummy!!

  3. Oh wow, I've never even considered them as something to make at home. I had no idea they were fairly simple to make.

  4. The recipe is as follows,

    9 sheets sheets leaf gelatine
    450 g sugar
    1 tbsp liquid glucose
    200 ml water
    2 large egg whites
    1 tsp vanilla extract
    icing sugar
    strawberries, to serve
    Conversion Calculator
    1. Lightly oil a shallow baking tray, about 30 x 20cm and dust it with sieved icing sugar and cornflour.

    2. Soak the gelatine in 140ml cold water.

    3. Put the sugar, glucose and water into a heavy-based pan. Bring to the boil and continue cooking for about 12-15 minutes until the mixture reaches 127C on a sugar thermometer.

    4. When the syrup is up to temperature, carefully slide in the softened gelatine sheets and their soaking water. The syrup will bubble up so take care not to burn yourself. Pour the syrup into a metal jug.

    5. Whisk the egg whites until stiff, preferably with an electric whisk in a mixing bowl. Continue whisking while pouring in the hot syrup from the jug. The mixture will become shiny and start to thicken. Add the vanilla extract and continue whisking for about 5-10 minutes, until the mixture is stiff and thick enough to hold its shape on the whisk.

    6. Spoon the mixture into the prepared tin and smooth with a wet palette knife if necessary.

    7. Leave for at least 1 hour to set.

    8. Dust the work surface with icing sugar and cornflour. Loosen the marshmallow around the sides of the tray with a palette knife, and then turn it out on to the dusted surface. Cut into squares and roll in the sugar and cornflour. Leave to dry a little on a wire rack.

    9. To serve: carefully place the marshmallows onto skewers, alternating with hulled strawberries.

    10. Store the marshmallows in an airtight container.

  5. I've never made marshmellows before. It seems so difficult until I looked at your photos :-) Well done.

  6. ooh marshmallows! i don't really like marshmallows except melted in hot chocolate but i've never tried making my own before - are they nicer than shop bought ones?

  7. oh wow, ive never made marshmallows before and now i really want to, they look awesome

    Bow Dream Nation xx

  8. Wow! You did brilliantly. xxx

  9. OOh I have never made marshmallows before.

    Look great xx

  10. Thanks for the recipe I really must try it.

  11. those look so delicious. I love the consistency of marshmellows! yums

  12. In answer to your question Helen all the family have said yes they are nicer than the shop brought ones. I can't confirm as I've given sweets up for Lent!

    X x x


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