Wow…..Is it February already???? When did that happen?? Nearly Valentines again!! OMG!!
Well here is my valentines gift to you!!………because I ♥ you all xx
I have an extra special recipe for your delight today, soft and gooey Marshmallow x
Marshmallows have been a lifelong favourite of mine, so when I came across a recipe for Vanilla Bean marshmallow, it was a no brainer really!!
And another tasty recipe to add to my arsenal, that I know I’m going to make loads of in the future x
Vanilla bean Marshmallows
- vegetable oil, for greasing
- 50g icing sugar
- 50g cornflour
- 2 egg whites
- 400g caster sugar
- 15ml/1 tbsp glucose syrup
- ½ vanilla pod, split and seeds scraped
- 375ml cold water
- 60ml/4 tbsp powdered gelatine
- 20ml/1¼ tbsp vanilla extract
- Grease a baking tray. Combine the icing sugar and cornflour in a large bowl. Pass the mixture through a sieve into another bowl positioned underneath to ensure it is well mixed. Liberally sift some of the mixture over the greased baking tray.
- Whisk the egg whites until they form firm peaks (preferably in a food mixer or with a powerful hand-held electric whisk). Set aside. They will separate slightly, but you can whisk them up again quickly just before you need them.
- Combine the caster sugar, glucose syrup, scraped vanilla pod and the seeds, and half of the water in a small pan over a low heat. Stir to dissolve the sugar.
- Bring the syrup to a boil and boil until it reaches the hard-ball stage (130°C/266°F).
- Meanwhile, soften the gelatine with the remaining cold water in a small pan, off the heat. Just before the sugar syrup reaches the hard-ball stage, place the gelatine mixture over a low heat and stir to dissolve.
- When the syrup reaches the correct temperature and the gelatine has dissolved, combine the two. Stir in the vanilla extract.
- Turn the electric whisk on again and whisk the egg whites constantly while pouring in the syrup and gelatine mixture in a slow, steady stream. Continue until all of the mixture has been incorporated.
- Whisk the mixture on a medium-high speed for at least 7 minutes, until it is almost stiff. Pour into the prepared baking tray and smooth the top with a spatula. Allow to set for about 5 hours.
- Dust a work surface with most of the cornflour and icing sugar, and turn the marshmallows out on to it by carefully inverting the baking tray. Cut into cubes and allow to dry out for a couple of hours.
- Dust with the remaining cornflour-icing sugar mixture to prevent the marshmallows from sticking together. Serve, or store in an airtight container or in cellophane bags.