It’s true what they say about home-made marshmallows being delicious soft heavenly clouds.  These are also simple and fast to make by whisking up glucose and softened gelatine with a syrup of sugar, fruit purée and more liquid glucose.  Raspberry or passion fruit are ideal fruit with their tanginess. The final flavour is subtle, extremely yummy and strangely enough not too sweet.  They’re also egg-free marshmallows and keep longer so you can eat just a few squares a day – yes really, don’t laugh! 🙂  Do have a go at these dreamy raspberry marshmallows…

… or passion fruit marshmallows maybe?

Here’s how to make them…

RECIPE

Makes 36 marshmallows with sides measuring about 3.3cm/1.3in 

These marshmallows are based on the Vanilla, Passion Fruit and Raspberry Marshmallows in the Bake Off Crème de la crème book.  My plan was to make their tri-colour multi-flavoured ones, but I ran out of steam and realised maybe I didn’t want quite so much marshmallow hanging around the house tempting me!  So I stopped at one delicious flavour and was perfectly happy with it.  If you want the original multi-layered version use a wider frame then first make a vanilla layer (with water instead of purée plus pure vanilla extract), let it cool then make and spread the second passion fruit layer on top.  Finally do a third raspberry layer and continue as in the recipe below.

Equipment

• Square/rectangular stainless steel frame or tin 20cm/8in x 20cm/8in or a similar size, lined with baking paper.  If using a frame like me place on a larger baking tray.
• Sugar thermometre
• Small-medium heavy-based saucepan (like le Creuset).
• Stand mixer with whisk attachment or electric hand whisker.

Preparation

• Whisk together 50g/2/5 cup icing (powdered) sugar with 50g/1/3 cup cornflour (cornstarch).
• Line your frame or tin with the baking paper and sieve to cover with a good layer of sugar/cornflour mixture (reserve a little more than half for later).

Ingredients

• 8 sheets of gelatine (16g)
• 100g/3.5oz liquid glucose (to mix with the gelatine)
• 100g/3.5oz liquid glucose (for the sugar syrup)
• 300g/1 and 1/3 cups caster/superfine sugar (I used golden unrefined caster sugar)
• 125ml/g fresh seedless raspberry or passion fruit purée
• Optional 1/4 teaspoon pure vanilla extract, added at Step 6

Method

The glucose and gelatine don’t combine in a smooth liquid, but don’t worry.  I don’t see how they could without heat.

It can take 5-10 minutes for the syrup to reach 116ºC/240ºF.  Don’t stir while the syrup is simmering then boiling.  Just wait patiently.

If you know how to pour the syrup directly into your stand mixer bowl on the stand (while it’s running on low) without spattering a lot then do that.  What works best for me is hand whisking the syrup in then putting it back on the stand to whisk till it thickens and cools.  After pouring if there’s a little syrup left at the bottom of the saucepan don’t worry.

Isn’t it amazing how it lightens and thickens to such a lovely glossy consistency!  It took around 20 minutes to cool a little and the bowl stayed warm but the texture seemed fine so I stopped there.

Then it was a bit difficult to spread but that’s okay as I prefer marshmallows to be a little springy rather than too moist or watery.  You could probably stop whisking after 10 minutes if you want to try for a smoother look.  Sieve the top with a thick layer of the cornflour and icing sugar then reserve some for cutting and storing.

I cut 6 strips one way then 6 the other way, making 36 marshmallows.  Yay! 🙂  You can of course cut any sizes or shapes you like.  Roll them in the remaining icing sugar and cornflour so the cut sides don’t start sticking to stuff.

Storing

Store at room temperature in an airtight container like a mason jar.  They keep up to a month (theoretically, lol) because they’re egg free.

Would you like to try one or two pillowy passion fruit marshmallows?

Or a delicately pink fluffy raspberry marshmallow?

You could maybe use another favourite fruit purée if it has a good punchy flavour.  The raspberry marshmallows turned out more strongly flavoured and coloured than the passion fruit ones, so maybe blackcurrant?  Or matcha green tea?!  Something to ponder on… 🙂

Meanwhile bye bye dear reader!  Have a sweetly soft and fluffy week with some happy eating and no baking! 😉 Lili x