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Home made Marshmallows
Home made Marshmallows
added by River Cottage Family Cookbook

Hugh and Fizz make some fantastic Marshmallows in the River Cottage Family Cookbook.

Rate this recipe:
Prep time
  • 30 mins
Cook Time
  • a couple of hours to set
Servings
  • approx 60 marshmallows
Ingredients
  • Icing sugar, 1 tablespoon
  • Cornflour, 1 tablespoon
  • Vegetable oil for oiling tin and knife
  • Gelatine powder, 25g
  • Red food colouring 2-3 drops (optional)
  • 2 Free-range egg whites,
  • Granulated sugar 500g
  •  
  • Equipment:
  • Sieve, 2 small bowls, shallow cake tin about 20cm square, measuring jug, wooden spoon, free-standing food mixer, medium heavy-based saucepan, sugar thermometer, jug, chopping board, butter knife.
  •  
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Directions

1. Sift the icing sugar and cornflour together into a small bowl. Rub the tin lightly with just a few drops of oil and shake a little of the icing sugar mix around the tin to coat the base and sides. Set the tin to one side.

2. Bring the kettle almost to the boil, then measure out 125ml water. Pour it into the second small bowl and sprinkle the gelatine on top. Stir with the wooden spoon until the gelatine has all dissolved. If you want the marshmallows to be tinted the traditional pale pink, add the red food colouring to the gelatine and stir again. Leave the dissolved gelatine to stand near the hob.

3. Stand the food mixer on the work surface near the hob. Put the egg whites into the bowl of the mixer.

4. Put the granulated sugar in to the medium saucepan and add 250ml water. Turn the hob on low and stir with a wooden spoon until the sugar has completley dissolved and you can't see any grains left if you carefully tilt the pan. Now stop stiring. Rinse the sugar thermometer under the hot tap for a few seconds so it doesn't get too much of a shock, then stand it in the pan. Raise the heat so the syrup comes to the boil. Meanwhile, switch on the mixer and whisk the egg whites until they're completly stiff. Stand jug with a little hot water in it near the hob.

5. The sugar needs to boil fiercely until it gets to 122C - the hard-ball stage. Watch the thermometer carefully, especially in the later stages of the sugar boiling. As the sugar gets to 122 C, immeadiatly turn off the hob. Using oven gloves or a thick cloth to protect your fingers, take out the sugar thermometer and put it in the jug of water to cool down.

6. Pour the dissolved gelatine into the pan of syrup, stirring all the time with a wooden spoon. The syrup will bubble up a little, although not dangerously so. Stir until the mixture is well blended.

7. Switch the food mixer on low so that the egg whites carry on whisking. Very carefully pour the syrup on to the beating egg whites in a steady, gentle trickle - avoid pouring it on to the beaters or it will splash. You'll see the mixture turn creamy. After you've poured in all the syrup, leave the machine to carry on beating until the mixture turns really thick and bulky but is still pourable. If you lift up the beaters, a ribbon of marshmallow should remain on the surface for a few seconds before sinking back down in to the mix.

8. Pour the marshmallow into the prepared tin. Leave it to set in a cool place, though not the fridge - this will probably take an hour or two. You won't want to wait that long, obviously, but try and be patient.

9. Dust the chopping board with the rest of the cornflour and icing sugar mixture. Coat the butter knife in a little oil. Carefully ease the mashmallow out of the tin on to the board, helping it our where necessary with the butter knife. Make sure the surfaces of the marshmallow are entirely dusted with the icing sugar mixture - sift over extra icing sugar and cornflour, if necessary. Cut the marshmallow into squares, oiling and dusting the knife as it needs it (probably between every cut).

For more fantastic Family friendly recipes order the River Cottage Family Cookbook today.

8 replies
Replied on

Waz, perhaps you need to read a bit more carefully then.

stiring
immeadiatly

Replied on

Sounds like a great recipe! I need a candy thermometer. Looking forward to making this. Thanks for posting.

In fairness to Moya, neither Britain nor America spell immediately like this: immeadiatly. I think spelling and grammar is important in this dumbed-down world, and I think politeness and kind words are even more important. However, thankfully the marshmallow recipe will live on - regardless of grammar or spelling or general online I'll manners...lol.

Replied on

this is a wonderful recipe which absolutely blows kids away and makes for great fun at a summer barbeque. I adapted it today with 1/3 brown sugar to regular granulated, and berry purée in place of water, inspired by tasting the most incredible marshmallows in L'Ecrivan restaurant in Dublin and refusing to leave the premises until the chef shared his recipe. He caved with grace it must be said. Highly recommended adaptation. the brown sugar bit is my own invention.

Replied on

To be honest, the marshmallows are very good - does it really matter about the spelling, the book would have obviously been proof-read first.

Replied on

Dear Waz, I am English and I can see 5. Doesn't really make much difference to the recipe though.

Replied on

For those of us who use gelatine sheets, how many sheets Please ?? and unless you don't speak the queens English and speak it in American or some other country that has adapted it to their own type of text speak then I cant see 1 miss-pelt words User 567

Replied on

Hi all,
I look forward to making your marshmallow recipe. However, I think you need to do a spellcheck on the recipe as you have a number of misspelt words! Hope they've been corrected in the book.
Moya

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