I had so much fun making these marshmallows.
I have never been a huge fan of Marshmallows and I only made these because I had promised Baby Love some Rice Krispie Squares and I didn't have any Marshmallows in the house.
I am going to have to reevaluate my position on Marshmallows because these are nothing like shop bought, they are unbelievably delicious, light, fluffy and gooey.
I'm going to have to make some homemade hot chocolate to go with these tonight.
Rachel Allen Home Cooking
450g caster sugar
2 x 7g sachets powdered gelatine
2 tsp vanilla extract
1 tbsp sunflower oil
2 tbsp icing sugar
2 tbsp cornflour
1. Pour the sugar and 175ml (6fl oz) cold water into a heavy-based saucepan, place on a medium–high heat and bring to a rolling boil, stirring all the time until the sugar dissolves. Reduce the heat to low and allow to simmer for about 15–20 minutes without stirring, until a sugar thermometer dipped into the mixture reads 113°C. Alternatively, check that the soft-ball stage has been reached.
2. Pour the gelatine and 100ml cold water into the bowl of an electric food mixer and leave for about 10 minutes to soften before stirring to loosen up. As soon as the sugar syrup reaches the correct temperature, begin to whisk the gelatine in the food mixer on a very low setting and then carefully pour in the syrup in a slow, steady stream, whisking all until it is fully incorporated. Add the vanilla extract, increase the whisking speed and leave to beat for about 20 minutes until thick, cool and beginning to set.
5. Meanwhile, grease a 20cm square cake tin with some of the sunflower oil, line with parchment paper and grease again. Toss the icing sugar and cornflour together and place in a sieve. Dust a little into the tin to evenly coat the base and sides, reserving the rest for later.
This picture was taken just before I stopped beating the mixture.