Homemade marshmallow is much better than the stuff you buy with a better taste, texture and appearance. It is easy to make once you master the little secrets for success. Like honeycomb the process involves chemistry. The secret lies in injecting air bubbles into a mixture of gelatine and sugar syrup. The protein molecules in the gelatine and the thickness of the syrup stabilises the foam formed by whisking the mixture and allows the bubbles to remain as the mixture cools. Adding egg white helps as it adds more protein, and it also produces a sifter and more delicate marshmallow. On the other hand, egg-free versions keep better and some people prefer not to eat raw egg products. Below is a collection of marshmallow recipes and tips for making the perfect marshmallow at home. There are also a variety of recipes for marshmallow slices, treats and desserts that you will enjoy.Source: Original Image - John Anderson 2016
Grease a large, shallow baking tray with oil or baking spray. Line with foil or baking paper, and grease this as well. Soak the gelatine sheets in cold water for 5-7 minutes until soft, then squeeze out the excess water. Boil a kettle. Transfer the sugar and golden syrup to a heavy saucepan or deep frying pan. Add 3/4 cup of water and bring to the boil. Keep heating until the temperature reaches 120 C (250 degrees F). Place the softened gelatine into a heat proof bowl suspended over a pan of boiling water and stir until the gelatine melts. Add 3/4 cup of hot water and the salt, and mix well. When the sugar syrup has reached the required temperature pour it into the bowl of a stand mixer or food processor. Whisk at high speed. Then, while whisking vigorously, carefully pour the hot sugar syrup down the side of the bowl. Keep whisking at high speed until the mixture becomes aerated, fluffy and rather stiff, so that it holds its shape on a spoon. Add your flavors and mix to combine. Pour the mixture into the prepared tray and smooth the top with a greased palette knife or spatula. Set aside uncovered, at room temperature for 5-8 hours for the marshmallow to set in the tray. Combine the corn flour and icing sugar in a small bowl and spread a small dusting of it over your working surface. Carefully turn out the set marshmallow onto the surface, and using a greased knife slice the marshmallow into squares. Toss each square with the corn flour and icing sugar mixture to evenly coat all sides to coat. Shake to remove excess coating mixture and store in an airtight box to dry out.
Mix 1 cup of corn starch with 1 cup of castor sugar in a small bowl for dusting the finished marshmallow squares. Next, sprinkle the gelatine powder over the surface of 1/2 cup of cold water and mix to dissolve. If using sheet gelatine, soak the sheets in about 2 cups cold water in a small bowl. Drain the gelatine sheets and add to 2 tablespoons of hot water in a pan and swirl the sheets to dissolve. Pour the egg whites into the bowl of an electric mixer and beat using a low speed until frothy. Then, add a pinch of salt, mix and set aside. Next, add the sugar and corn syrup to 1/3 cup of hot water and heat while stirring over moderate to high heat. Beat the whites until they are thick and fluffy. When the temperature of the syrup reaches 245 degrees F (118 degrees C), while the mixer is running on high beating the egg whites, slowly pour the hot syrup into the egg whites. Then slowly pour in the liquefied gelatine into the mixture while beating. Add the vanilla extract and keep whipping the mixture for 5-8 minutes, until the mixture froths a little and cools in the bowl. Dust a thin and even layer of corn starch and castor sugar mixture over the base of the pan, using a sifter. Use a spatula to spread the marshmallow mixture in a layer in the pan. Allow the mixture to set for at least 4 hours, preferably overnight, uncovered. Use a pizza cutter or a greased knife to slice the marshmallows into large squares. Roll the marshmallows in the corn starch and sugar mixture and shake the marshmallows vigorously in a wire sieve to remove any excess powder. Store in air-tight containers until you are ready to serve them.
Preheat oven to 180 degrees C (350 degrees F). Grease a 25 x 16 cm (10 x 6 inch) slice pan by brushing melted butter. Then, cover the pan with non-stick baking paper, allowing the paper to overhang the sides. Next, mix the brown sugar, flour and coconut together in a large bowl. Add the melted butter and mix thoroughly. Spoon the mixture into the pan and press firmly over the base to make the biscuit layer. Bake in the preheated oven for 10-12 minutes or until the base is golden brown in color. Remove from the oven and aside to cool completely. Then, add the golden syrup, condensed milk and a little extra butter to a saucepan and heat using a moderate stove setting. Stir to mix and melt the butter and combine well. Reduce the heat to a low setting and gently simmer while stirring constantly, for 6-8 minutes, until the caramel thickens and turns golden in color. Spread the caramel over the base. Next make the marshmallow top layer by placing the water, caster sugar and gelatine in a small saucepan and heating while stirring over low heat. Cook, while stirring continuously for about 4 minutes until the gelatine dissolves completely. Increase heat to moderate and simmer while stirring occasionally, for about 5 minutes, and then set aside to cool. Then, transfer the gelatine mixture to the bowl of an electric mixer. Beat on a high setting for about 8 minutes or until mixture thickens and doubles in volume. The peaks should be stiff and firm. Add the vanilla and beat again until well combined. Spoon the marshmallow mixture evenly over the caramel in the pan. Sprinkle with extra coconut. Place the pan in the refrigerator for 2-3 hours to set. Use a greased knife or pizza cutter to cut the set marshmallow into squares. Serve at room temperature.
Grease a deep, 16 cm x 25 cm (10 x 12 inch) baking pan and line base and sides with baking paper, overhangs on all sides. Place chocolate in a large, heatproof, microwave-safe bowl. Microwave the chocolate pieces in a safe bowl on a medium setting for 2-3 minutes, stirring several times. Add the marshmallow, biscuits and cherries to the bowl and stir until well combined. Press the mixture into the prepared pan. Refrigerate for at least 3 hours or until firm. Cut into large pieces and serve sliced or broken into pieces.
Preheat oven to 350 degrees F (175 degrees C). Place the chocolate in a heatproof bowl. Suspend it over a medium-size saucepan of simmering water. Stir the chocolate as it melts until it is soft and smooth. Remove bowl from heat, and set aside to cool. You can also melt the chocolate in a microwave. Next, make the cupcake mixture by mixing the flour, baking soda, baking powder and salt in a medium-size bowl. Cream the butter and sugar on moderate speed using an electric mixer, until light and fluffy. Lower the speed and mix in the melted chocolate. Then, increase the speed to medium and add the eggs, one at a time. Add the vanilla, and beat the mixture until it is creamy and light in color. Add the sour cream and gently fold through the flour, add extra water as required to form a tick batter. Place paper liners into one or more cupcake pans. Fill each liner with enough batter to just below the top. Bake the cupcakes until tops are firm and cooked in the center. Cook the cupcakes to a wire rack.
Next, prepare the marshmallow frosting by whisking the egg whites with a 1/4 cup water until foamy using a portable electric mixer. Suspend the bowl over a pot of simmering water. Add the sugar and cream of tartar and beat on high speed until foamy with stiff peaks (about 12 minutes). Remove the bowl from the heat and stir in vanilla and almond extracts and beat for several minutes. Transfer the frosting to a large pastry bag and pipe a spiral onto each cupcake. Transfer the cupcakes to a baking sheet, and freeze for about 2 hours while you prepare the chocolate coating. Melt the chocolate using a microwave or in a bowl suspended over a simmering pot of water. Dip the top of each cupcake in the chocolate to cover the frosting. Allow to set and serve immediately.
Make the marshmallow mixture by add the gelatine to 1/2 cup of water in the bowl of an electric mixer and set aside to soften the gelatine. Next, combine the golden syrup, granulated sugar, salt, and 1/2 cup of water in a small saucepan and cook over moderate heat until the granulated sugar dissolves. Then, increase the heat to high and cook until the syrup reaches a temperature of 115 degrees C (240 degrees F) using a candy thermometer, and then remove the pan from the heat. Start the mixer on low speed, and dissolve the gelatine. Slowly pour the syrup into into the bowl. Then, increase the mixer speed to high and vigorously whip the mixture until is very thick (generally about 15 minutes). Add the vanilla and mix to combine. Next total the coconut in the oven. Sprinkle half the toasted coconut over the base of a 20 x 30 cm (10 x 12 inch) non-metal baking pan leaving no gaps. Pour in the marshmallow batter and smooth the top of the mixture with a greased spatula. Sprinkle the remaining toasted coconut over the top. Allow the marshmallow to set in the uncovered pan overnight. Then, remove the marshmallow from the pan and cut into serving size squares. Roll the sides of each marshmallow in icing sugar to prevent drying out. Serve immediately or store uncovered at room temperature.
Add gelatine and blackberry puree to a large bowl and mix well. Set the bowl aside to allow the gelatine to swell and blossom. Cover a flat cookie pan with baking paper. Add the golden syrup, caster sugar and water to a large pan and mix well. Bring to a boil while stirring and heat to 120 degrees C (250 degrees F). While whisking vigorously with a hand or stand mixer, slowly drizzle the hot sugar syrup to the gelatine mixture. Whisk well until the mixture thickens. Add the vanilla and mix again. Transfer the marshmallow mix into the prepared pan and spread evenly using a spatula. Sift icing sugar over the top and set aside for about 2 hours before cutting into squares with a greased knife.