More Marshmallows: How to Adapt the Recipe to your Flavour Choice!

I made marshmallows for christmas presents this year! I was so pleased with the prosecco marshmallows that I couldn’t wait to have a go with other flavours especially now I have my trustee sugar thermometer.

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I stuck with the same recipe (which is egg free) and simply changed the liquid to the flavouring of my choice, I didn’t have any problems with this change just make sure you start off with cold liquid for the gelatines sake. The options are limitless! Its so exciting! What’s your dream marshmallow flavour?

The Universal Marshmallow Recipe

275ml Liquid
14g powdered gelatine
450g/1lb caster sugar
1 tbsp sunflower oil
50g/2oz icing sugar, plus extra for dredging
50g/2oz cornflour, plus extra for dredging
Anything else you would like to coat them with like cocoa or coconut flakes can be added to the icing sugar/cornflour mix or used alone

Place the gelatine and 100ml/3½fl oz of cold liquid into a bowl. Set aside for 10 minutes, or until softened.

Meanwhile, pour the sugar and the other 175ml/6fl oz of liquid into a heavy-based saucepan and bring to a rolling boil on a medium to high heat, stirring continuously, until the sugar dissolves.
Reduce the heat to low and simmer the mixture gently for 15-20 minutes, until a sugar thermometer dipped into the mixture reads 113C/235F. (NB: At this temperature, the sugar syrup will have reached the soft-ball stage.)
CAUTION: This mixture is extremely hot and can be dangerous. Do not leave unattended.

As soon as the sugar syrup reaches the correct temperature, place the softened gelatine and water into the bowl of a food mixer and blend on its lowest setting. Gradually pour in the sugar syrup in a slow, steady stream, avoiding pouring the sugar syrup on the beaters as it may splash. Whisk continuously until all of the syrup has been fully incorporated in the mixture.
Increase the blending speed and blend for 18-20 minutes, or until the mixture has thickened, cooled and is beginning to set.

Meanwhile, grease a 20cm/8in square, deep-sided cake tin (or a clean cardboard box!) with some of the sunflower oil. Line the tin baking parchment and grease the paper with the remaining oil. Mix together the icing sugar and cornflour and dust the tin with a little of the mixture to evenly coat the base and sides. Reserve the remaining icing sugar and cornflour mixture for later.

Pour the marshmallow mixture into the prepared tin and smooth the surface with a palette knife or spatula that has been dipped in boiling water. Dust the top of the marshmallows with a little more of the icing sugar and cornflour mixture, then cover the tin with cling film and set aside in a cool, dry place for 1-2 hours or overnight to set. (NB: Do not chill in the fridge.)

Once the marshmallow mixture has set, turn out the marshmallow slab onto a clean work surface dusted with the remaining icing sugar and cornflour mixture. Peel off the parchment paper and cut the marshmallow into 36 cubes. Dredge the marshmallows in the icing sugar and cornflour mixture to coat, or coat one or more sides in the chopped nuts, flower petals or coloured sugar for decoration. Store in an airtight container in a cool, dry place for up to three weeks.

My Flavour Variations

Earl Grey Marshmallows

You could use any tea really! I made the one strong cup, left it to cool and then proceeded as normal. The result was a very faint aromatic after taste, next time I think I’ll make the tea stronger.

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Coffee Marshmallows

Simply substitute the liquid for coffee, I used two expressos topped up with a little water but you could use instant coffee or from a cafatier. I coated them in hot chocolate powder (I had no cocoa unfortunately) and little pieces of walnut.

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Chai Marshmallows

These were my favourites! In fact I’m going to have some in a hot chocolate right now 🙂 they are deliciously smooth, fluffy cubes of spice!
I began by making chai, I had thought of using a tea bag like many recipes do but I wanted to be sure to get the full punch of flavour.

For the chai you will need:
Cinnamon stick, broken into pieces
Couple of cloves
3-4 cardamon pods, slit open
About a cm of fresh ginger, sliced thinly, I use a peeler!
A little black pepper
A black tea tea bag, I used assam

If you don’t have all these spices don’t worry, just go with what you have and like 🙂

In a pan put all the spices in about 300ml of water (some will evaporate) and simmer away until your whole kitchen smells heavenly, 5-10mins, it really depends how strong you want it.

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Let the tea cool, pour through a sieve and measure the right amounts for the recipe.
The caramel turns super dark for these but the result is still white after all the beating! Its a rather magic process!
I dusted mine in cornflour and icing sugar but if you have a really good quality cinnamon powder that would be lovely mixed in too and would give them some colour.

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Grapefruit Marshmallows

What with marshmallows being glorified balls of sugar they can hold their own against bitter flavours like grapefruit. I wanted to try something not so sweet and also have a go at decorating them.

I used three grapefruits for the one batch. Zest them and squeeze them. They made about 500ml of juice which I reduced down by simmering for quite a while, bits an all. This concentrates the flavour, the result was very strong, the kids weren’t so keen on these ones!
I poured the concentrated juice through a sieve and put the bits to one side.

Measure out the juice and follow the recipe above, I added the zest to the caramel when it was close to the end.

The decoration was very much spontaneous, I pushed all the bits through the sieve so I had a smooth paste to which I added a teaspoon of gelatine powder (diluted in a tbs of warm water) and some icing sugar to taste.

I did take photos of this process but they are so dark that I don’t really think their worth putting up…

Pour the marshmallow mix into your tin or box and dribble the sauce over it in lines, then run a knife up and down to create the pattern.

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These marshmallows didn’t set as hard as the others, I’m not sure if its because of the amount of acidity or perhaps the sauce. They hold their shape fine, their just a bit sticky and spongier.

Tip: Marshmallows are so sweet that when making hot chocolate scrap all the nasty powders and use unsweetened cocoa or even better 100% chocolate melted with milk on the stove, the longer you simmer it the thicker it gets. I like to add a little cinnamon to mine, sometimes chilli too! The marshmallows will be the sweetener as they melt rather fast!

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