HOMEMADE MARSHMALLOWS
Serves: 18
125g icing sugar for dusting
400g caster sugar
1 tablespoon golden syrup
300ml water, divided
4 tablespoons unflavoured powdered gelatine
2 eggs
1 teaspoon vanilla extract
Method
Prep:30min › Cook:20min › Extra time: 8hr setting › Ready in:8 hr 50min
Dust a 23cm (9 in) square dish generously with icing sugar.
In a small saucepan over medium-high heat, stir together caster sugar, golden syrup and 175ml water. Heat to 120 to 130 degrees C, or until a small amount of syrup dropped into cold water forms a rigid ball.
While syrup is heating, place remaining water in a metal bowl and sprinkle gelatine over the surface. Place bowl over simmering water until gelatine has dissolved completely. Keep in a warm place until syrup has come to temperature. Remove syrup from heat and whisk gelatine mixture into hot syrup. Set aside.
In a separate large mixing bowl, whip egg whites to soft peaks. Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. Stir in vanilla. Spread evenly in prepared dish and let rest 8 hours or overnight before cutting.
Ideas
These marshmallows are delicious as is, but why not try drizzling the final product in melted chocolate? Or, instead of plain icing sugar, cover the bottom of the tin in desiccated coconut. Cover the top in coconut as well, then slice into squares for gorgeous marshmallow coconut bites!
You can also add food colouring with the vanilla, or cut out shapes with biscuit cutters to make different marshmallow shapes.
Hierdie is die oorspronklike resep. Ek het hom aangepas deur die gelatin te verminder na 2 eetlepels.
EK het my bak gesmeer en toe met ‘n mengsel van versiersuiker en maizina bestrooi. 1/3k maizena en 1/3 k versiersuiker. Spaar die oorblywende mengsel en sif dit oor die lekkers. Nadat die blokkies gesny is kan hulle ook daarin gerol word.
Hierdie is seker helfde van wat die beslag maak. Die kinders het daarin gevaar
Foto: Wilanda Räsänen
