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Snowy Marshmallows

Snowy Marshmallows

Recipe Submitted By: bakingmad

You will need a sugar thermometer to make these successfully, but they are not difficult to make. Marshmallows will keep for 1-2 days only before they become sticky.

Preparation Time	30 minutes
Portions	12
Skill Level	Easy
Average Rating

Snowy Marshmallows Ingredients

2 tbsp	Icing Sugar Shaker (Silver Spoon)
2 tbsp	Cornflour
20 grams	Leaf Gelatine 12 sheets
450 grams	Golden Caster Sugar (Billington's)
1 tbsp	Liquid Glucose Syrup (Silver Spoon Create)
2	Egg Whites
1 tsp	Vanilla Extract (Nielsen-Massey)

This recipe uses

How to make Snowy Marshmallows

Click on the text to highlight the different stages as you go along,
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Lightly oil a shallow baking tray about 30x20cm. Dust with half the icing sugar and cornflour
Place the caster sugar, liquid glucose and 200ml cold water into a medium, heavy based saucepan. Heat gently until the sugar has dissolved, swirling the pan occasionally. Bring up to the boil and boil for about 15 minutes until the mixture reaches125°C on a sugar thermometer (hard ball stage -see below how to test)
Meanwhile soften the gelatine in 150ml cold water. As soon as the sugar has reached the temperature, pour in the gelatine with the soaking water and swirl the pan until dissolved. Pour the syrup into a heatproof jug so that it is easier to pour.
Place the egg whites in a large bowl and using an electric whisk, whisk the egg whites until they hold stiff peaks, then gradually whisk in the sugar syrup and vanilla essence. Whisk continuously until the mixture thickens enough to hold it’s shape when the whisk is lifted, this will take a good 10 minutes so don’t give up until it really thickens. Spoon the mixture into the oiled tin. Leave for 1-2 hours or until set.
Loosen the mixture from the edges of the tin with a hot knife. Turn out onto a board dusted with the remaining icing sugar and cornflour, and cut into 3cm squares, rolling each in the sugar and corn flour. Store in an airtight container for up to 3-4 days.

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