The Artisan Marshmallow

Paige Couture loves all things sweet! When she’s not creating crazy marshmallows in her kitchen, she’s out riding her bike in search of the perfect treat.

“I’m so glad I took a chance and decided to make marshmallows myself, because I’m so impressed not only with the ease of preparing them, but with the fantastic results.” -MissionFood

Classic Vanilla

Fresh Ginger & Lemon

Chai

Passionfruit Snowballs  

 
 

Classic Vanilla

 

515 g (1 lb 2½ oz/2¼ cups)caster (super_ ne) sugar

1 tablespoon glucose syrup

2 tablespoons powdered gelatine

70 g (2½ oz/2 large) egg whites, at room temperature

2 teaspoons vanilla bean paste or vanilla extract

Coloured sanding sugar to decorate (see Notes)

20 lollipop sticks (see Notes)

 

COATING

30 g (1 oz/¼ cup) icing (confectioners’) sugar

30 g (1 oz/¼ cup) corn_ our (cornstarch)

 

NOTES

Notes: Keep in an airtight container for 2–3 days. These classic marshmallows are delicious tossed in toasted shredded coconut. Sanding sugar and lollipop sticks are available from specialty cake decorating stores or online.

 

• Lightly spray a 25 x 30 cm (10 x 12 in) baking tin with oil, line the base and two

long sides with non-stick baking paper and lightly spray the paper with oil.

 

• Combine 460 g (1 lb ¼ oz/2 cups) of the sugar, the glucose and 185 ml (6¼ _ oz/

¾ cup) water in a small, deep heavy-based saucepan. Stir over low heat until the

sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches

127°C (260°F) on a sugar thermometer (this is the upper end of the hard-ball stage).

Watch it carefully, as the syrup has a tendency to bubble up.

 

• Meanwhile, slowly sprinkle the gelatine over 185 ml (6¼ _ oz/¾ cup) cold water in

a shallow microwave-safe bowl and set aside for 5 minutes. Heat in the microwave

for 30–45 seconds on High (100%), or until the gelatine has dissolved and the liquid

is clear.

 

• When the sugar syrup reaches 115°C (239°F), whisk the egg whites in an electric

mixer with a whisk attachment on medium speed. When frothy, increase the speed

to medium–high and gradually add the remaining sugar, whisking until thick and

glossy. Keep the mixer running on medium speed.

 

• When the sugar syrup reaches 127°C (260°F), turn off the heat. When the bubbles

subside, carefully add the dissolved gelatine – take care, as the mixture may bubble up.

 

• Increase the mixer speed to medium–high and gradually pour the hot syrup mixture

down the inside of the bowl in a thin, steady stream. Increase the speed to high and

continue whisking until the mixture is thick. Add the vanilla bean paste or extract and

whisk until the mixture is very thick and holds its shape, about 10–12 minutes, depending

on your mixer. The outside of the bowl should almost be at room temperature.

 

• Use a spatula to scrape the marshmallow mixture into the prepared tin and smooth

the surface. Stand for 2–3 hours, until set.

 

• Meanwhile, to make the coating, sift the icing sugar and corn_ our together.

 

• Dust the top of the marshmallow with some of the coating and turn out onto a clean

surface. Dust the bottom with more coating. Use a variety of cutters or a large knife

sprayed lightly with oil to cut the marshmallow into bite-sized pieces. Roll the sticky

sides of each marshmallow in the sanding sugar or toss in the remaining coating,

dusting off the excess. Carefully insert the lollipop sticks.

 

Fresh Ginger & Lemon

 

515 g (1 lb 2½ oz/2¼ cups) caster (superfine) sugar

1 tablespoon glucose syrup

2 tablespoons powdered gelatine

70 g (2½ oz/2 large) egg whites, at room temperature

1 teaspoon finely grated ginger

1 teaspoon finely grated lemon zest

50 g (1¾ oz) glacé ginger, finely sliced (optional)

Decorative letters to decorate, if desired

 

Note: Keep in an airtight container for 2–3 days.

 

• Lightly spray a 25 x 30 cm (10 x 12 in) baking tin with oil, line the base and two long

sides with non-stick baking paper and lightly spray the paper with oil. Combine 460

g (1 lb ¼ oz/2 cups) of the sugar, the glucose and 185 ml (6¼ fl oz/¾ cup) water in a

small, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to

the boil and simmer, without stirring, until the syrup reaches 127°C (260°F) on a sugar

thermometer (this is the upper end of the hard-ball stage). Watch it carefully, as the

syrup has a tendency to bubble up.

 

• Meanwhile, slowly sprinkle the gelatine over 185 ml (6¼ fl oz/¾ cup) cold water in

a shallow microwave-safe bowl and set aside for 5 minutes. Heat in the microwave

for 30–45 seconds on High (100%), or until the gelatine has dissolved and the liquid

is clear.

 

• When the sugar syrup reaches 115°C (239°F), whisk the egg whites in an electric

mixer with a whisk attachment on medium speed. When frothy, increase the speed

to medium–high and gradually add the remaining sugar, whisking until thick and

glossy. Keep the mixer running on medium speed.

 

• When the sugar syrup reaches 127°C (260°F), turn off the heat and allow the bubbles

to subside.

 

• Increase the mixer speed to medium–high and gradually pour the gelatine mixture

down the inside of the bowl in a thin, steady stream. Add the hot sugar syrup in the

same manner. Increase the speed to high and continue whisking until the mixture is

thick. Add the ginger and lemon zest and whisk until the mixture is very thick and

holds its shape, about 10–12 minutes, depending on your mixer. The outside of the

bowl should almost be at room temperature.

 

• Use a spatula to scrape the marshmallow mixture into the prepared tin and smooth

the surface. Stand for 2–3 hours until set.

 

• Use a large knife sprayed lightly with oil to cut the marshmallow into bite-sized pieces.

Top with decorative letters or sprinkle with the glacé ginger if using.

 

 Chai

 

185 ml (6¼ fl oz/¾ cup) milk

3 chai tea bags

515 g (1 lb 2½ oz/2¼ cups) caster (superfine) sugar

1 tablespoon glucose syrup

2 tablespoons powdered gelatine

70 g (2½ oz/2 large) egg whites, at room temperature

 

SPICE SUGAR COATING

75 g (2½ oz/¹⁄³ cup) sugar

½ teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground star anise

 

NOTE:  Keep in an airtight container for 2–3 days. For this picture, we piped the marshmallow mixture into long lines with a plain 5 mm (¼ in) nozzle. Once set, it was cut into small lengths and tossed in the spice coating.

 

• Lightly spray a 20 x 30 cm (8 x 12 in) slice tin with oil, line the base and two long sides

with non-stick baking paper and lightly spray the paper with oil. Bring the milk to

a simmer in a small saucepan, add the tea bags and infuse for 5 minutes to make a

strong tea. Cool slightly.

 

• Combine 460 g (1 lb ¼ oz/2 cups) of the sugar, the glucose and 185 ml (6¼ fl oz/¾ cup)

water in a small, deep heavy-based saucepan. Stir over low heat until the sugar

dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 127°C

(260°F) on a sugar thermometer (this is the upper end of the hard-ball stage). Watch

it carefully, as the syrup has a tendency to bubble up.

 

• Meanwhile, pour the chai into a shallow microwave-safe bowl, slowly whisk in the

gelatine and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on

High (100%), or until the gelatine has dissolved.

 

• When the sugar syrup reaches 115°C (239°F), whisk the egg whites in an electric

mixer with a whisk attachment on medium speed. When frothy, increase the speed

to medium–high and gradually add the remaining sugar, whisking until thick and

glossy. Keep the mixer running on medium speed.

 

• When the sugar syrup reaches 127°C (260°F), turn off the heat and allow the bubbles

to subside.

 

• Increase the mixer speed to medium–high and gradually pour the gelatine mixture

down the inside of the bowl in a thin, steady stream. Add the hot sugar syrup in the

same manner. Increase the speed to high and whisk until the mixture is very thick and

holds its shape, about 6–8 minutes, depending on your mixer. The outside of the bowl

should almost be at room temperature.

 

• Use a spatula to scrape the marshmallow mixture into the prepared tin and smooth

the surface. Stand for 2–3 hours, until set.

 

• Meanwhile, to make the spice sugar coating, mix the sugar and spices together.

 

• Dust the top of the marshmallow with some of the coating and turn out onto a clean

surface. Dust the bottom with more coating. Use a large knife sprayed lightly with oil

to cut the marshmallow into 15 squares, then cut each square into two triangles. Toss

the marshmallow pieces in the remaining coating, dusting off excess.

 

Passionfruit Snowballs

 

10 passionfruit, halved

515 g (1 lb 2½ oz/2¼ cups) caster (superfine) sugar

1 tablespoon glucose syrup

1½ tablespoons powdered gelatine

70 g (2½ oz/2 large) egg whites, at room temperature

 

COATING

180 g (6¼ oz/3 cups) shredded coconut, toasted

 

NOTES

Keep in an airtight container for 1–2 days. If you have some marshmallow mixture left over, you can spoon or pipe dollops onto a lightly oiled tray or spread over the base of a small pan to set.

Add a few drops of yellow food colouring if you’d like to intensify the ‘passionfruit’ colour.

 

• Lightly spray four 12-hole round-based gem irons, 30 ml (1 fl oz) silicon baking moulds

or 30 ml (1 fl oz) mini muffin pans with oil. Scoop the passionfruit pulp into a sieve set

over a shallow microwave-safe bowl to catch the juice. Discard the seeds. You will need

200 ml (7 fl oz) of juice for this recipe. If you do not have quite enough juice, make up

the difference with water.

 

• Combine 460 g (1 lb ¼ oz/2 cups) of the sugar, the glucose and 185 ml (6¼ fl oz/¾ cup)

water in a small, deep heavy-based saucepan. Stir over low heat until the sugar

dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 121°C

(250°F) on a sugar thermometer (hard-ball stage). Watch it carefully, as the syrup has

a tendency to bubble up.

 

• Meanwhile, slowly sprinkle the gelatine over the passionfruit juice and set aside

for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until

the gelatine has dissolved.

 

• When the sugar syrup reaches 112°C (234°F), whisk the egg whites in an electric

mixer with a whisk attachment on medium speed. When frothy, increase the speed

to medium–high and gradually add the remaining sugar, whisking until thick and

glossy. Keep the mixer running on medium speed.

 

• When the sugar syrup reaches 121°C (250°F), turn off the heat. When the bubbles

subside, carefully add the gelatine mixture – take care, as the syrup may bubble up.

 

• Increase the mixer speed to medium–high and gradually pour the hot syrup mixture

down the inside of the bowl in a thin, steady stream. Increase the speed to high

and continue whisking until the mixture is very thick and holds its shape, about

8–10 minutes, depending on your mixer. The outside of the bowl should almost be

at room temperature.

 

• Spoon or pipe the marshmallow mixture into the oiled moulds, ensuring the surface

of each is flat. Stand for 2–3 hours, until firm but sticky.

 

• Slide 2 marshmallows out of their moulds and sandwich together. They should be

sticky enough to join together securely. Repeat with the remaining marshmallows,

then roll in the coconut to cover completely.