Making marshmallows always terrified me. Even though I was one of those kids who made spun sugar and mousses and gateaux and all sorts of pastries I couldn’t even pronounce, I never attempted marshmallows. Maybe it was the gelatine or just that they looked so intimidating! But one day, my sister casually flipped open one of my mom’s recipe books and at the age of 11, made a batch of the fluffiest, pristine coconut marshmallows I’d ever seen! They were just perfect. And I was jealous.
Now don’t for a second think that my sister is some sort of baking protégé, although she was always my trusty assistant in handing me little bowls of weighed out ingredients during the cooking shows I would put on in our kitchen. She was good at tasting, yes, but not baking. So when she casually whipped up that batch of marshmallows one day, my fear was conquered. If my little sister could do then so could I!
Marshmallows (like most other sweets) are so easy to make – gelatine, good-quality caster sugar, glucose and a little water are whipped into fluffy clouds of melt-in-the-mouth deliciousness! The reason I say ‘good-quality sugar’ is that because there are so few ingredients, most of your flavour is coming from the sugar itself. I used the Natura Golden Caster Sugar which is unrefined and has a subtle caramel flavour. It’s also silky smooth which means it dissolves quickly – nobody likes gritty mallows! For extra flavour, I’ve also dusted them in Demerara Icing Sugar. This stuff is so good – it’s made from demerara sugar and is unbleached and is what real icing sugar should taste and look like!
The best thing about marshmallows is that they can be whatever you want them to be – chocolate, caramel, fruity, spicy, swirly, two-toned, knots, strings, shapes! So, come now, don’t be scared, give marshmallows a chance!
125g The Kate Tin White Baking Chocolate, chopped and melted
1/2 cup (80g) Natura Demerara Icing Sugar, sifted
¼ cup corn starch, sifted
Line a 20cm square cake tin with baking paper. Stir the sugar into the pureed blueberries and microwave for 2 minutes to make a quick jam then set aside to cool. Place the water, sugar and gelatine in a saucepan over low heat and stir until the gelatine and sugar is dissolved. Do not let the mixture boil. Remove from the heat and place in the bowl of an electric mixer. Add the glucose and beat on high for 8-10 minutes or until the mixture is thick and holds it’s shape. Fold in the cooled melted chocolate swirl in the blueberry jam and pour into the lined baking tin. Cover and allow to set in the refrigerator for an hour. Once set, unmould and use a hot or oiled knife to cut into squares. Dust with a mixture of the icing sugar and corn starch and store in an airtight container for up to 2 weeks.
Disclaimer: This post has been sponsored by Natura Sugars, however, I only work with brands I think are awesome and that I actually use myself.
I hope you are well and staying safe.
Can you possibly advise me on how to turn this lovely recipe into caramel flavored marshmallows? I do have a tin of caramel treat that I want to use. Would the measurements of the ingredients change a lot? Also, how much of the caramel would I use? ☺️
Hi Tania! Yes you most certainly can! I would simply swop the tinned caramel for the blueberry jam so use 150g tinned caramel and mix/swirl it into the marshmallow. Everything else remains the same – although I would suggest adding a pinch of sea salt flakes to balance the sweetness! Let me know how they turn out 🙂
Will do! Can I use something else instead of the white chocolate (I discovered that I don’t have🙈) or do I just omit the chocolate?
Hello , can I use golden syrup instead of glucose in this recipe
No, golden syrup doesn’t work the same way as glucose. Unfortunately there is no replacement for glucose – but you can find it at most baking shops or even pharmacies. It is also known as ‘corn syrup’