Recipes
Stripy marshmallows
Colourful, squidgy mouthfuls that are just as much fun to eat as they are to make.
Colourful, squidgy mouthfuls that are just as much fun to eat as they are to make.
Cook: 40 Mins
Serves: 50
Price: £0.11 per serving
Nutritional Information
Each 10g serving contains
Energy
19kj
45kcal
19kj
45kcal
2%
Fat
0g
0g
Low
0%
0%
Saturates
0g
0g
Low
0%
0%
Sugars
9.8g
9.8g
High
11%
11%
Salt
0.02g
0.02g
Low
0%
0%
of your reference intake.
Typical energy values per 100g:
189kj/45kcal
Typical energy values per 100g:
189kj/45kcal
Ingredients
30g Icing Sugar
30g Cornflour
450g Granulated Sugar
50g Liquid Glucose
10 Dr. Oetker Platinum Grade Leaf Gelatine leaves
2 large Eggs, white only
1 tsp Extract (either Asda ES Sicilian Lemon Extract, Asda ES American Peppermint Extract, Asda ES Valencian Orange extract)
1-2 tsp Food Colouring to match (yellow, green, orange)
Method
1
Whisk together the icing sugar and cornflour in a small bowl. Generously dust half the mix over the base and sides of a 20cm square baking tin.
2
Combine the sugar and liquid glucose in a large saucepan along with 200ml water. Place the pan over a medium-low heat and stir until the sugar has dissolved. Turn the heat up and bring to a vigorous boil until the syrup reaches 120°c, making sure not to stir the sugar at this point.
3
Meanwhile, put the gelatine leaves with 120ml water in a small saucepan over a low heat and stir until the gelatine leaves have dissolved. Remove from the heat.
4
Place the egg whites in a bowl of an electric stand mixer with a whisk attachment. Use a sugar thermometer to check the temperature of the sugar syrup. When the sugar syrup reaches 120°c turn the mixer on to high speed to beat the eggs to stiff peaks. When the sugar syrup reaches 125°c remove the pan from the heat.
5
While the mixer is still whisking, start to slowly pour the sugar syrup down the side of the bowl, until the egg whites become thick and glossy . Once the syrup has all been added, turn the speed of the mixer down to medium. Slowly pour the gelatine mix down the side of the bowl, the mix will loosen here but don’t worry it will thicken up again. Whisk on a high speed for 10 mins, until thick, glossy and double in size.
6
Remove half of the marshmallow mix to the baking tin. Use a palette knife to create a smooth and even layer. Turn the mixer back on to a low speed and add your chosen extract and chosen food colouring. Beat for another 2 mins.
7
Pour the coloured marshmallow over the top of the white marshmallow and gently use a clean palette knife to create a smooth finish. Dust the remaining cornflour mix over the top of the marshmallow. Leave to set at room temperature for 4 hours.
8
Use a butter knife to loosen the edges of the marshmallow away from the tray. Carefully turn out onto a large board and cut into equal sized cubes with a lightly greased sharp knife. Toss in the excess cornflour mix from the tray. Keep in an airtight container for up to 2 weeks.