Marshmallows

Ingredients:

• 450g Granulated sugar (or 200g Granulated sugar and 250g S&C flavoured icing sugar)

• 150g Liquid Glucose/Glucose Syrup

• 240ml cold water (divided 180ml for bloom/60ml for syrup)

• 3 sachets DrOetker powdered gelatine (or 36g equivalent)

• Colours (optional)

• Cornflour/Icing Sugar (50/50) dusting mix

• A Neutral Vegetable Oil/PME Release-A-Cake spray/Trex

Equipment:

• Stand Mixer with Balloon whisk

• Large saucepan

• Sugar Thermometer

• Sieve

• Large tray (9"x9" for extra chunky or 9"x13" for small cubes)

• Sharp knife or pizza cutter

• Spatula and pallet knife

• Jug & small whisk for gelatine

• Airtight container or bags

Method:

1. Add 36g powdered gelatine to 180ml cold water. whisk lightly so it is just mixed, Pour into mixer bowl and place to on your mixer to bloom (soaks up the water and looks crystallized)

2. To your saucepan add the granulated sugar, icing sugar, glucose syrup and 60ml/4tbsp cold water.

3. Heat on Medium stirring until all the sugars have dissolved. make sure to scrape down the sides. Place sugar thermometer into pan and leave alone

4. Turn mixer on to lowest setting whilst sugar syrup boils this will help break it up and melt easier once the syrup is added. (I usually do this when the syrup reaches about 200C)

5. Sugar syrup should be reaching a rolling boil (takes about 5-6 mins on medium heat) once it reaches 240F/115C turn off heat and remove thermometer

6. With mixer running on lowest speed carefully pour sugar syrup slowly into the bowl (aim for gap between the whisk and the side). Set your time to about 8 minutes.

7. Leave mixer on low/medium for a minute to melt the gealtine (and any syrup that made it on the side of the bowl) once it looks soupy with no lumps turn up to medium. After a couple of mins on medium turn mixer up to high. After 7-8 mins whisking the mix should now have tripled in size and started to "string" away from the sides of the bowl as it whisks.

   1. If any colour is required it can be added during the last minute of whisking.

   2. Whilst your mixture is whisking prep your pan and utensils by spraying or brushing lightly with a vegetable oil (I use PME release-A-cake)

8. Remove as much mallow mixture as possible from the whisk (a nice hard tap against the side of the bowl should help)

   1. If marbling is desired use spatula to fold colour through the mix making sure to scrape around the sides (hopefully you will feel no sugar syrup solids)

9. Pour the mix into the prepared tin (Hopefully the bowl should be relatively clean) and use the oiled spatula to smooth the mix down and into the corners of the pan

   1. (OPTIONAL) Lightly oil a piece of baking paper (or clingfilm) and place over the tray and press down to level the mix and push all the mallow into the corners and edges (work quickly)

10. Leave to set for 3-6 hours or overnight

11. Once set remove frm the tim and dust the sides of the mallow slab with cornflour/icing sugar mix to make it easier to handle.

12. Cut up as desired using a sharp knife (coat in oil/dusting mix) or a pizza cutter. dust all cut sides in the CF/IS mix

13. Can be stored in air tight bags/jars/containers for up to 4 weeks.

Notes:

• To use extracts for flavouring changed the 250g icing sugar to 250g granualted sugar and add extract to gelatine bloom prior to adding the hot syrup.

• To flavour with concentrated flavouings (such as Foodie Flavours) add 15-20 drops towards the end of mixing or add to gelatine at bloom stage.

• To add crushed biscuits, fold in by hand prior to tipping mixture into the tin. Biscuits will soften due tot he moisture in the marshmallow.

• To add sauces to top, tip into the tin and then use a piping bag (or spoon) to carefully add the sauce, then swirl using a knife and leave to set.

• DO NOT add peppermint or honeycomb directly onto the marshmallow, it will melt! add a layer or drizzle of chocolate as a barrier.

• DO NOT add marchmallow directly into ice cream cones, waffle tacos or biscuits ect, they will go soft, add a chocolate layer inbetween.

• DO NOT overmix or the marshmallow may deflate.

• In high humidity there may be too much moisture and the marshmallow could be extra sticky, try and reduce the amount of water or liquid in your recipe.

• Use a sachet of kool aid or other similar drink flavourings or even strong coffee, into the bloom water to add flavours.

• DO NOT leave uncovered and DO NOT dust the top if the tray is to be left overnight before cuting, this can cause the marshmallow to dry out and "crust" on the top, eiher cover the layer with oiled paper as shown above or if you have a gap between mallow and top of tray, use plasticw wrap over the try