{"id":963,"date":"2014-11-07T00:23:41","date_gmt":"2014-11-07T00:23:41","guid":{"rendered":"http:\/\/www.thecherryplumkitchen.com\/?p=963"},"modified":"2014-11-08T16:21:55","modified_gmt":"2014-11-08T16:21:55","slug":"marshmallows","status":"publish","type":"post","link":"https:\/\/www.thecherryplumkitchen.com\/?p=963","title":{"rendered":"Marshmallows"},"content":{"rendered":"
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Homemade marshmallows are not difficult to make and on the effort to satisfaction ratio they are disproportionately heavenly. \u00a0Try it and see what I mean. \u00a0Plus you garner so much admiration for making something which is really nothing more complicated than an Italian meringue with added gelatine.<\/p>\n

\"Marshmallows<\/a><\/p>\n

Yesterday, for me, was Bonfire Night. \u00a0Not, as someone innocently asked, a celebration of bonfires but a historical celebration of a King not being assassinated. \u00a0In 1605 some hapless conspirators planned to blow up King James 1 and his government. \u00a0The plot failed because one of their number warned a friend \u2026<\/p>\n

The following year an ‘Observance of 5th November Act’ was passed making it law to commemorate the King’s salvation. \u00a0That law was repealed in 1859 \u2026 but it’s hard to give up on the party.<\/p>\n

And, where there’s a bonfire there really has to be marshmallow. \u00a0Toasted. \u00a0Melting.<\/p>\n

\"Marshmallow<\/a><\/p>\n

It all begins with 9 leaves of gelatine. \u00a0Place these in a bowl with 140ml\/\u00bc pint of cold water.<\/p>\n

\"Marshmallow<\/a><\/p>\n

Within about 10 minutes they’ll look like this.<\/p>\n

\"Marshmallow<\/a><\/p>\n

It helps if you have a bit of kit. \u00a0I’m sure it is possible but I have never tried to make marshmallows without a free standing mixer and a sugar thermometer ..<\/p>\n

Place 200ml\/7 fl oz water in a solid pan, add 455g\/1lb granulated sugar and 1 tbsp of liquid glucose. \u00a0Turn on the heat. \u00a0What’s happening is that the water is evaporating, the sugar melting and gradually heating to a point which is beyond boiling. \u00a0Put in a sugar thermometer and wait for it to read a reading of 127\u00baC\/260\u00baF. \u00a0It takes a while so be patient.<\/p>\n

\"Marshmallows<\/a><\/p>\n

Meanwhile, beat the egg whites until they are stiff. \u00a0You do need everything ready for when the ‘sugars’ reach temperature.<\/p>\n

\"Marshmallow<\/a><\/p>\n

There it goes. \u00a0It’s screamingly hot so be careful. \u00a0Turn off the heat.<\/p>\n

\"Marshmallow<\/a><\/p>\n

Now add the soaked gelatine – and the water. \u00a0It will froth. \u00a0Give it a stir and transfer to something you are happy to pour from. \u00a0I use a small saucepan but a heatproof jug with a good pouring spout would probably be better.<\/p>\n

\"Marshmallow<\/a><\/p>\n

With the mixer on, pour in the hot syrup. \u00a0Once all the hot sugar\/gelatine mix is in – keep beating. \u00a0And beating. \u00a0I set the timer for 10 minutes and go and do something else. \u00a0The hot sugar is ‘cooking’ the egg whites and it will become smooth and glossy.<\/p>\n

\"Marshmallow<\/a><\/p>\n

Add in a teaspoon of vanilla.<\/p>\n

\"Marshmallow<\/a><\/p>\n

And, it you want your marshmallow to be coloured, the colouring.<\/p>\n

\"Marshmallow<\/a><\/p>\n

After ten minutes you will have this.<\/p>\n

\"Marshmallow<\/a><\/p>\n

Prepare your tin. \u00a0You need a shallow baking tray which measures 30cm x 20cm (12″ x 8″). \u00a0Lightly grease with a flavourless oil and then dust with icing sugar and cornflour. \u00a0The cornflour is there to dry out the marshmallow so don’t be stingy.<\/p>\n

\"Marshmallow<\/a><\/p>\n

Pour into the tin.<\/p>\n

\"Marshmallow<\/a><\/p>\n

Level – and chill in the fridge for an hour. \u00a0Longer is fine.<\/p>\n

\"Marshmallow<\/a><\/p>\n

One hour later it’s ready to be turned out. \u00a0Dust your work surface generously with an icing sugar and cornflour mix. \u00a0Pull the marshmallow away from the sides of the baking tin and plop out.<\/p>\n

\"Marshmallows<\/a><\/p>\n

Where you cut it will be sticky. \u00a0Roll in the sugar\/cornflour mix and leave to dry a little if you want to pack them into an airtight box.<\/p>\n

\"Marshmallows<\/a><\/p>\n

Toast in the flames of a bonfire. \u00a0Eat.<\/p>\n

\"Marshmallows<\/a>Marshmallows <\/strong>– Never enough<\/p>\n