Homemade Marshmallows

I love marshmallows but unfortunately because I live in Portugal the only ones I have access to are the fake Haribo ones. Therefore if I want nice marshmallows I have to make my own. My journey to make my own marshmallows began 10 weeks ago when I purchased a tube of liquid glucose in the UK (can't get liquid glucose in Portugal) and only this week have I managed to make them! The process was not too hard as I read and re read the recipe, measured out all the ingredients precisely and very slowly made my marshmallows. I was so careful because: a) I had one tube of liquid glucose which is enough for one batch of marshmallows. I had one shot - there was no room for error b) marshmallow making requires a sugar syrup and last time I made sugar syrup my mixer nearly exploded and I burnt my thumb.

This recipe came from cupcake Jemma.

Marshmallow Recipe

Ingredients:

• 24g powdered gelatin (neutral)

• 1/4 cup water

• 1/2 cup liquid glucose (140g)

• 3/4 cup sugar (caster is better but I used regular)

• 1/2 cup water

• 2tsp vanilla extract

• 1/4 cup corn flour

• 1/4 cup icing sugar

Method:

The first step is to "bloom" the gelatin. This means whisking the powdered gelatin with the 1/4 cup of water and leaving aside to set. This should take roughly 5 minutes and should look something like this.

Once the gelatine has bloomed, put it in the microwave for 30 seconds so that it melts. Add the gelatine and half the liquid glucose to a stand mixer and mix on a low setting. Meanwhile make the sugar syrup. To make the sugar syrup you will need a deep pan and a sugar thermometer. Place the 1/2 cup of water, followed by the sugar and the rest of the liquid glucose in the pan and boil on a medium high heat. It must reach a temperature between 112 and 115 degrees Celsius.

Once this temperature has been reached immediately take the pan off the heat and slowly pour into the mixture in the stand mixer. Once all the syrup has been incorporated, increase to a medium speed and whisk for 5 minutes. After five minutes the mixture should be runny but white in colour. Whisk on high for another five minutes or until the mixture resembles a meringue like texture. When you lift the whisk attachment up, it should have a long ribbon of marshmallow hanging off.

At this point it is time to add in the vanilla. After adding the vanilla, whisk on high for another two minutes. Then pour the mixture into a 8X8" pan, that has been lined with clingfilm and greased with a flavourless oil. It is important to act quickly because the marshmallow has already started to set. Once all the mixture is in the pan, smooth the top and sprinkle with 2 tbsp worth of the cornflour and icing sugar mixture.

Leave aside overnight or for 24 hours. Once set, transfer the marshmallows to a chopping board and slice into squares with a sharp knife that has been dipped in boiling water.

Toss these squares in the corn flour and icing sugar until fully coated.

Sieve the marshmallows to get rid of the excess powder and store in an airtight container.

As long as you follow the recipe exactly and set out everything you need before starting, you should be able to make them! They taste really light and airy and not too sweet. The hit from the vanilla is especially good!