Homemade Marshmallows

 Prep Time : 1 Hour | Finishing Time : 30 Minutes | Total Time : 4 hours | Difficulty : Moderate

Guy Fawkes means bonfires and bonfires mean marshmallows. Toasty, gooey inside marshmallows. Shall we make some?

You will need a candy thermometer for this recipe and a stand mixer is preferable, but a hand beater and some patience will also get the job done. You know me – I’m all about preparation to avoid tears later. This time we are lining the tin with foil so the marshmallow can be lifted out of the tin easily, and the foil will peel off smoothly without tearing the marshmallow. I made up batches in a smaller 7 by 10 inch tin and also in a 9 by 13 inch tin.  The first came out about 1 1/2 inches high and the second about 1 inch high. If you want to cut out shapes or cut smaller pieces for little hands then go with the larger tin. Press the foil snugly into the tin and fold the excess over the edges. Brush the foil lightly with vegetable oil and dust with a mix of cornflour and icing sugar sifted together.

The key to success is having everything ready to go, because things come together very quickly at the end. Boil a jug of water. Put the egg whites into the bowl of a stand mixer or a large mixing bowl with a hand held beater plugged in next to it. Measure out the sugar into a heavy bottomed saucepan and the powdered gelatine into a small bowl. When the jug has boiled fill a large mug with hot water and stand the thermometer in it to warm it up a bit. Measure out the water for the syrup and pour over the sugar. Measure out the water for the gelatine into a bowl.

Off we go. Sprinkle the gelatine onto the water in the bowl and stir until dissolved. Add any colours or flavours to the gelatine mixture – this will help them disperse evenly later.

Over a medium heat stir the sugar and water until all the sugar has dissolved. It will go from grainy to cloudy to clear as it goes. When it’s completely clear turn the heat up to high and stop stirring. Put the thermometer into the syrup and watch it carefully.

While the syrup is boiling beat the egg whites to stiff peaks then stop. When the syrup reaches 122C (251F) take it off the heat and stir in about a tablespoon of the gelatine mixture – it will bubble up but not as much as if you tip it all in at once. Add the rest a bit at a time until it’s all mixed in. When you take the thermometer out of the syrup put it back in the hot water rather than straight into cold so it doesn’t get too much of a shock.

Turn the mixer on to medium speed so the egg whites are moving and very slowly trickle the syrup into the bowl in a steady stream until it’s all in. Turn it up to high and beat merrily until it’s really thick and fluffy. This takes about 5 minutes in a stand mixer and 10 minutes with a hand beater. 10 real minutes rather than ‘it’s totally been 10’ minutes (I know what standing at a mixer is like!)

Pour it into the prepared tin and leave somewhere cool for a couple of hours to set.

Now it’s time for the defrocking. Dust the bench with some of the cornflour-icing sugar mix we prepared earlier. Dust the top of the marshmallow slab to stop it sticking to EVERYTHING. Using the foil lift it out of the tin. Peel down the sides of the foil and dust the newly exposed marshmallow with more magic powder. Turn it upside down and peel the foil away and dust some more!

Now all you need to do is cut it up and gobble it down. Run the knife under hot water and rub a little oil on it between each cut – it will make life easier. And dust dust dust every surface of the mallow-y pieces. You can also use cookie cutters but remember to oil them first.

Now go forth and dip in chocolate, toast over a fire, or just sneak the odd one here and there. I won’t tell.