DIY MARSHMALLOW BAR
This fun way to serve marshmallows allows everyone to get stuck in and dip and sprinkle them as they like. Try experimenting with different extracts, essences and colourings.
Hands-on time 30min, plus overnight setting. Cooking time about
Makes about 40
9 gelatine leaves, we used Costa Fine-leaf 375g (13oz) granulated sugar 400g (14oz) golden syrup Vegetable oil, to grease Icing sugar, to dust and coat 1tbsp vanilla bean paste Few drops rosewater or orange blossom extract, optional Pink food colouring gel or paste to serve, optional Salted caramel sauce Chocolate, melted Chopped roasted hazelnuts Freeze-dried raspberries you will also need
Sugar thermometer
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1 Use scissors to cut gelatine into small pieces and place in the bowl of a freestanding mixer fitted with a whisk attachment. Add 125ml (4fl oz) cold water and leave to soak while you make the sugar syrup.
2 Put sugar, golden syrup, a pinch of salt and 125ml (4fl oz) water into a pan and heat over medium heat, stirring until the sugar dissolves. Turn up heat, carefully swirling the pan occasionally, until the mixture reaches 115°C on a sugar thermometer.
3 Turn on the mixer to a low speed and gradually add the hot sugar syrup. Once it’s all incorporated, increase the speed to high and continue
beating until mixture is very thick and white, about 10-12min.
4 Meanwhile, grease and line a rough 20.5 x 30.5cm (8 x 12in) roasting tin with clingfilm (making sure some overhangs the edges to make removal easier). Grease the top of the clingfilm and dust with sifted icing sugar until covered.
5 When the marshmallow mixture is ready, beat in the vanilla, rosewater or orange blossom extract (if using) and enough food colouring to get your desired shade. Scrape into the tin and level with a palette knife. Dust the top with more sifted icing sugar and allow to stand overnight at room temperature.
6 Using the overhanging clingfilm, lift the marshmallow out of the tin and invert on to a chopping board. Cut (or snip) into bite-sized squares. Working a few at a time, toss the squares in a bowl of sifted icing sugar to coat.
7 Serve as they are or, as we have, with salted caramel sauce, melted chocolate, chopped nuts and freeze-dried raspberries.
PER MARSHMALLOW
(without toppings) 69cals, 1g protein, 0g fat (0g saturates), 17g carbs (17g total sugars), 0g fibre
GET AHEAD Prepare to end of step 5 up to 2 weeks ahead. Once set, cover and store at room temperature in an airtight container. Complete recipe to serve.