Everyone needs a treat sometimes and these are the perfect ‘sweets’ to hide in the cupboard. I say hide, because if you leave them out they definitely don’t last very long!
I made a batch of these marshmallows recently when my grand-children came to stay and I managed to make them last for the whole week, just letting them have one or two occasionally. They really did go down a treat and both grandad and I loved them as well. They are very simple to make and keep well in an air-tight tin.
1 ½ tablespoons powdered gelatin
½ cup cold water
½ cup local organic honey
1/8 teaspoon salt
½ teaspoon vanilla extract
Cacao (optional – for dusting)
Line a straight-sided container with parchment paper and then lightly oil the paper. I used an 8” x 8” baking tin.
Put half of the water in a large bowl (or in the bowl of a mixer which has a whisk attachment). Sprinkle over the gelatin and set aside to soften.
Place the honey, salt, remaining water in a small pan over a medium heat. Bring the mixture to a boil until it reaches 240° on a sugar thermometer (soft ball). This took about 5 minutes in my pan. Remove from heat.
Using an electric whisk, or the whisk attachment in your machine, dribble the hot syrup down the side of the bowl whilst whisking. Once everything is combined add the vanilla essence and beat for 12 to 15 minutes until the mixture is really thick and fluffy and looking like marshmallow fluff. Scrape into the prepared tin and leave uncovered for at least four hours, preferably overnight to dry.
Turn out of the tin and peel off the paper (which comes off surprisingly easily). Cut into shapes. Roll half in unsweetened cacao.
I have also sprinkled some marshmallows with freeze-dried raspberry powder and wow! Absolutely delicious with the sharpness of the raspberry and the sweetness of the marshmallow.
An alternative coating could be toasted unsweetened shredded coconut.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.