These are brilliant as a Christmas gift because once they are stored in an airtight containter, they’ll keep for up to six weeks. You can play around with shapes and colours and your loved ones can devour them with a plain biscuit, alone or with ice cream.
Ingredients
- 175 ml water
- 14 grams of dried gelatine
- Vanilla Essence/ Strawberry Flavouring
- Dried Food Colourings
- Icing Sugar and Cornstarch for powdering
- 450 grams of caster sugar
- Sugar thermometre
- Grease proof paper
- Sunflower Oil
Cost: €6
Difficulty Rating: Difficult
Time: 40 mins
- Pour gelatine into a mixing bowl and add 100ml of water and leave for 10 minutes to soak. Aftern 10 minutes you can whisk the water and gelatine together.
- Meanwhile, at a high heat, dissolve caster sugar in remaining water until a syrup is formed.
- Turn down the heat for the syrup and stirring occasionally, leave to reach soft boil stage. After 15 minutes turn the heat up to between medium and high and stirring continuously and checking the temperature on sugar thermometer leave the syrup to reach 113 degrees celsius.
- It’s important at this stage to stir continuously and not to let the syrup go over 113 degrees. Once it has reached this stage, turn down the heat but do not remove from heat altogether as the sugar mixture with crystalise.
- Slowly pour the sugar syrup into the mixing bowl on top of the gelatine and whisk after each addition.
- Add in your chosen flavouring and food colouring at this stage.
- Whisk the mixture for a further 15 minutes until peaks form stiff and mix is cool
- Prepare baking tray with grease proof paper and sprinkle with cornstarch and icing sugar and pour out mixture onto paper.
- Leave the marshmallow mix to set. At this stage you can also sprinkle dried food colouring on top using a sieve.
- After three hours the mixture should be set and you can cut it into squares or use cookie cutters to achieve desired shape. Again sprinkle with cornstarch and icing sugar and store and wrap in an airtight container.
