140ml boiling water
5 drops Vanilla Extract optional
455g granulated or caster sugar
2 gelatine sachets
10 drops pink food colouring optional
3 tbsp Sifted icing sugar
You will need a traybake type pan 30cm x 20cm and a mixer (I use a hand mixer, but you can also use a Kenwood table top type).
1) Grease the pan and line with greaseproof paper leaving enough hanging over the edges to allow you to remove the uncut marshmallow when firm.
2) Sprinkle enough icing sugar over the greaseproof paper to provide a thin covering.
3) Put the granulated or caster sugar into a thick-bottomed pan and add 200ml cold water. Gently heat until the sugar has dissolved, stirring frequently.
4) When the sugar has dissolved, turn the heat up and bring to a rolling boil. Set a timer for 10 minutes. Be careful not to over boil or else it will burn. Keep an eye on it whilst you do step 5.
5) Pour 140ml of boiling water into a LARGE bowl and sprinkle the gelatine over it. Stir immediately so that it dissolves in the water.
6) Then take your mixer and beat the gelatine mixture for 2-3 minutes. It will start to look frothy and whitish.
7) When the sugar mixture has finished boiling then pour it VERY CAREFULLY into the gelatine bowl. Please take care. Boiled sugar is VERY hot and will burn you if it gets onto your skin.
8) Using your mixer beat the combined mixture for 10 minutes. In the middle of this process you can stop for a few seconds and add in vanilla essence, or a few drops of rosewater, or pink colouring (if you want to make pink marshmallows). But you don't have to bother with any of them if you don't want to.
9). The marshmallow mixture will grow in size and become very “frothy”. After 10 minutes of mixing pour it into your prepared tin.
10) Put the tin into the fridge for two hours. Put any spare icing sugar (or add more if you need it) onto a large plate or dish.
11) Remove the marshmallows from the fridge. You can then start peeling the mixture off the greaseproof paper and cut it into strips using scissors (or a pizza cutter). Then hold the strip by one end and cut the strip into cubes with the scissors, allowing the cubes to drop into the icing sugar. After you've done a few you will need to move them out into another container so that you can continue with the next few strips.
12) Voila - Marshmallows! Store for two weeks (if they last that long!) in an airtight container.
In summer you might want to store the final product in the fridge.
You could try vegan gelatine in this recipe. I haven't done that so cannot comment if it works well or not.
You could also add in pistachio nuts just before pouring into the greased tray.
Biscuit and sweets