Prep 15 mins

Cook 10 mins (plus cooling and setting time)

Makes about 40

Difficulty 3.5

Raspberry marshmallows

Raspberry marshmallows

Prep 15 mins

Cook 10 mins (plus cooling and setting time)

Makes about 40

Difficulty 3.5

Making marshmallow is very easy to do. What we love about making them fresh is that they are so much more tasty than shop-bought ones, and once you know how to make the base, you can make just about any flavour. They are very popular for picnics, too.

375g caster sugar

8 gelatine sheets, soaked in cold water for 5 minutes

3 tsp liquid glucose

3 small egg whites

80g non-melting icing sugar (see note), sieved

1 tbsp freeze-dried raspberry powder, sieved

1. Combine 275g caster sugar and 130ml water in a saucepan. Cook over medium-high heat until mixture reaches soft ball stage (about 118°C on a sugar thermometer; 3-5 minutes). At this point continue to cook while you do the following steps.


2. Meanwhile, squeeze water from gelatine and place in a heatproof bowl placed over another bowl of hot water until melted. Keep warm.


3. Whisk eggwhites in an electric mixer until soft peaks form, then gradually rain in the remaining sugar until incorporated and which until smooth and glossy.


4. Meanwhile, syrup needs to get to hard ball stage or 127°C on a sugar thermometer. Once it reaches this temperature, add the melted gelatine to sugar syrup, then, whisking whites mixture continuously, gradually add the syrup down the side of the bowl to prevent this from splashing it over the bowl. Add one-quarter of the raspberry powder and whisk until cooled and thick, about 10 minutes, then transfer to a deep, 20cm x 30cm tray lined with baking paper (see note), smooth top and set aside until set (3-4  hours).


5. When marshmallow is set, toss the sugar and raspberry powder in a bowl to combine. Turn marshmallow onto a sheet of baking paper and cut into squares (you can dust with a little sugar mixture to help with it sticking to the knife) and transfer to the bowl of sugar mixture and toss to coat. Marshmallows will keep for 1 week in an airtight container.

INGREDIENTS

METHOD

N O T E 

Non-melting sugar, also known as snow sugar, is available from select kitchenware shops, such as Red Spoon. When adding the marshmallow mixture to the tray, the paper might lift a bit - to help keep it in place, you can dot a little marshmallow mixture underneath the paper so it sticks it to the tray.

Recipe by Lisa Featherby and image by Eatable.

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