Soft and fluffy, marshmallows are such a good little treat and these candy cane marshmallows are even more perfect for the festive season. They are so much easier to make than they look. And once you have made them you won't go back to store bought marshmallows.
Some tips and tricks before you get started
Do not let the marshmallow cool down too much as it is being whipped. If it does cool down too much it will be too hard to get a smooth surface with a nice red marble. Therefore make sure the marshmallow is still warm as you pour it into the tin
Do not over mix the colour in the marshmallow, it will end up more red than white
It will take a little time but make sure the knife is clean every cut you make in the marshmallow.
Make sure the marshmallow cubes are well dusted in cornflour, they will dry out otherwise.
Use peppermint essence not peppermint oil. The oil could deflate the mallow and end up with a not so fluffy mallow.
Candy Cane Marshmallows
Makes 64 1" squares
Time: 20mins + setting time
Ingredients
500g caster sugar
250ml water
2 egg whites
8 gelatine sheets
1 tsp vanilla paste
2 tsp peppermint essence
50g crushed candy canes (optional)
red gel food colouring
corn flour for dusting
Instructions
Prepare an 8" square tin by spraying with oil and generously dust it with corn flour. Tap any excess cornflour out of the tin
Combine sugar, water and vanilla in a small saucepan and bring to the boil until it reaches 120°C (248°F)
While the sugar is boiling, bloom the gelatine sheets in a bowl of cold water
When the sugar gets to 117°C(243°F), in the bowl of a stand mixer whisk the egg whites on high.
When the sugar gets to 120°C(248°F) reduce the mixer speed to low and slowly stream in the sugar.
Squeeze the excess water from the gelatine sheets and then add into the meringue.
Whisk on high for approx 5 minutes until the bowl is still slightly warm. Add in the peppermint flavouring and mix on low until fully incorporated.
Add 2 drops of red food colouring and gently fold through the top half of the marshmallow. (Do not over mix just 3 or 4 folds will be perfect as over mixing will just turn the marshmallow red) pour half of the marshmallow into the prepared tin. With the remaining half add 2 more drops of red food colouring and fold through gently. (3 or 4 times) Pout the remaining marshmallow into the tin. Use a skewer to further swirl the red food colouring through until it looks marbled.
Sprinkle crushed candy cane on top (optional)
Cover the tin with glad wrap and allow to set for 2 hours or overnight.
Remove from tin. The marshmallow can be a little tricky sometimes to remove, it may need a bit of strength the get it out. Don't worry, it will need a lot of muscle power to break it.
Using a sharp knife cut the marshmallow slab into 1" cubes.
Toss the cubes in cornflour and dust off any excess
Enjoy
Storage
Store the marshmallow in an airtight container at room temperature for up to 1 week
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