pink fluffy clouds
/I was making a LOVE cake for my lovely friend Lisa's Love-themed birthday party and decided I wanted to put some pink marshmallow hearts on top. You can probably buy these somewhere but it turns out that marshmallows are very easy (and sticky) to make, and quite fun to make with kids. We made pink vanilla hearts but you could go for any flavour or colour or shape, they are super simple. Check out the awesome Marshmallowists for some flavour inspiration...
the love affair with all things sugary continues...
Marshmallows
125g icing sugar (or corn flour) for dusting
400g caster sugar
1 tablespoon golden syrup (you can use corn syrup in the US if you wish)
300ml water
2 tablespoons unflavoured, powdered gelatine (we used Dr Oeteker)
2 egg whites
1 teaspoon good vanilla extract
Dust a dish with icing sugar or corn flour. We used two 8in round tins, because we were making thinner marshmallows, but a 9in square tin would be best. Really dust with loads of icing sugar/corn flour - you may want to line it with parchment first as well, as these things are insanely sticky.
Heat the caster sugar, golden syrup and 175ml of the water in a saucepan. Ideally use a jam/confectioners thermometer to check the temperature - you want the syrup at 120-130 degrees C. If you don't have a thermometer you can test whether it's ready by whether a small drop of syrup forms a hard ball when dropped into cold water.
The heating takes 5-10 minutes, so in the meantime prep the gelatine. Place the remaining 125ml water into a heatproof bowl and sprinkle with the gelatine. Heat the bowl over simmering water until the gelatine has completely dissolved. When the syrup is ready, remove from the heat and whisk in the gelatine mixture. Set aside.
This next bit is super sticky, so try and have some peace to get on with it. I got interrupted by Indy somehow climbing the kitchen stepladder and half falling off again, and little globules of marshmallow flew across my kitchen like ghosts. Fun to clean up... Whisk the egg whites into soft peaks in a large bowl, then pour in the syrup mixture in a steady, slow stream whilst continuing to whisk, until the whites become stiff. Stir in vanilla (or any other flavours or colours of your choosing). Spread into your prepared tin and refrigerate for about 8 hours.
Have a bowl of cornflour ready for dusting your hands and the marshmallows as you remove them from the tin. Use cookie cutters or a knife to cut them. We then dipped some of ours in melted dark chocolate and sprinkles for extra yum, and a few got brushed with glitter and made it onto the LOVE cake. My husband is still working his way through the tin of offcuts. They are really delicious and if it wasn't finally summer I wouldn't hesitate to drown some in hot chocolate.
The finished LOVE cake and the exhausted sleeping suntanned Pablo...
