These pretty pink marshmallows would be perfect for your Valentine, either gift wrapped or served on top of a cosy cup of hot chocolate!
- 6 leaves of gelatine
- a little vegetable oil
- 100g cornflour
- 100g icing sugar
- 2 medium egg whites
- 285g caster sugar
- pinch of salt
- 150mls water
- 4 tbsp golden syrup
- 2-3 drops strawberry flavouring
- 4-5 drops pink gel food colouring
Follow these steps
- Place the gelatine leaves in a bowl of cold water and set aside to soften
- Lightly oil a 20cm x 20cm square cake tin and line with baking parchment, then oil the parchment. Mix well together the cornflour and icing sugar in a bowl. Place a couple of tablespoons of this powder mix into the lined and oiled tin and dust around, thoroughly coating the base and sides. This will prevent the marshmallow from sticking.
- In the bowl of a stand mixer fitted with a whisk attachment place the egg whites, two tablespoons of the caster sugar and the pinch of salt, but do not mix yet. (Alternatively you can use a large mixing bowl and hand held electric whisk)
- Pour the remaining caster sugar, water and golden syrup into a large saucepan and place over a medium heat. Place a sugar thermometer into the pan then once the syrup reaches 110degC turn on the mixer to medium high to whisk the egg whites. Once the syrup reaches 115degC, remove the pan from the heat.
- Squeeze the gelatine sheets to remove the water and add them to the saucepan, stir until dissolved. Once the meringue is looking shiny and stiff, carefully pour in the hot syrup taking care to avoid the beaters. Continue to whisk on high until the mix increases in volume and the bowl cools down to room temperature. Add the strawberry flavour, then a little food colouring a drop at a time to your desired colour.
- Once the marshmallow mixture is thick, shiny and the whisk leaves a trail when removed, scrape into the prepared tin, levelling off with a spatula. Leave to set for at least four hours.
- Once the marshmallow has set, turn it out onto a chopping board dusted with a little of the cornflour & icing sugar powder mix. Oil a sharp knife and cut the marshmallow into squares, oiling the knife again as you go. Dust each square evenly with the powder mix.
- Use the remaining powder mix to store the marshmallows in an airtight container, this will prevent them sticking together.
- These will keep for up to 5 days.