Cherry marsh­mal­lows


Australian Women’s Weekly NZ - - CONTENTS -

½ cup (125ml) wa­ter 8 tea­spoons pow­dered gela­tine 1½ cups (330g) caster su­gar ⅔ cup (230g) glu­cose syrup ½ cup (125ml) wa­ter, ex­tra 1 tea­spoon vanilla bean paste few drops red food colour­ing ¾ cup (120g) ic­ing su­gar 1½ ta­ble­spoons corn­flour


250g cher­ries, seeded, chopped coarsely ½ cup (110g) caster su­gar 1 CHERRY JAM Place cher­ries and su­gar in a medium saucepan; cook, stir­ring, over medium heat un­til su­gar is dis­solved. Sim­mer for 12 min­utes or un­til cher­ries are soft and jammy. Cool. 2 Lightly grease a 20cm x 30cm slice pan; line base and sides with bak­ing pa­per, ex­tend­ing the pa­per 5cm over sides. 3 Put the wa­ter into the bowl of an elec­tric mixer, sprin­kle over the gela­tine and stir to com­bine. 4 Place the su­gar, glu­cose and ex­tra wa­ter in a medium saucepan; cook, stir­ring, over low heat un­til su­gar is dis­solved. Bring to the boil. Add a su­gar ther­mome­ter to pan; boil, with­out stir­ring, for 5-7 min­utes or un­til tem­per­a­ture reaches 115°C or soft ball stage. To test if syrup is ready with­out a su­gar ther­mome­ter, drop a tea­spoon of syrup into a glass of cold wa­ter. Gather syrup with your fin­gers – it should roll into a soft ball. 5 With mixer op­er­at­ing on high, grad­u­ally add the hot syrup to the gela­tine mix­ture in the bowl, in a thin, steady stream. Add the vanilla and colour­ing, and beat for 12 min­utes or un­til thick and fluffy. 6 Quickly spoon half the mix­ture into the pre­pared pan; spread with Cherry Jam. Cover with re­main­ing mix­ture; smooth the top. Cover with lightly greased bak­ing pa­per. Re­frig­er­ate for 2 hours or un­til set. 7 Sift ic­ing su­gar and corn­flour into a bowl then sift lightly over a sheet of bak­ing pa­per. Turn the marsh­mal­low out onto the bak­ing pa­per. Dust top and a knife with ic­ing su­gar mix­ture; cut into squares. You may need to wash and dry knife oc­ca­sion­ally. Not suit­able to freeze or mi­crowave.

Cherry marsh­mal­lows

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