Whipping It Up Marshmallow

Marshmallows made using our Whipping It Up! Multimix.

Light, soft, delicious pillows of marshmallow! What more can we say

Ingredients

• 3 packets of Gelatine 
• 140ml Cold water
• 200g Granulated Sugar 
• 1 1/2 Tbsp Liquid Glucose
• 100ml Water
• 240g Whipping It Up (Flavour of your choice)
• 70ml Tepid (room temp Water) 

For the coating 

• 50g Icing Sugar 
• 50g Cornfour

Instructions

1. Grease a brownie tin approx 9x9inch with a little oil or use clingfilm with a coating of oil. 

2. Place the gelatine sachets in a jug with the 140ml cold water, whisk in and leave to bloom.

3. Add the whipping it up and 70ml tepid water to a clean mixing bowl and chop in, then beat until combined for about 6 minutes.

4. In a heavy-based pan add the sugar, liquid glucose and 100ml water.  Bring to a boil and then simmer until it reaches 115c.

5. Take off the heat and add in the bloomed gelatine, whisk in until melted, and transfer to a jug.

6. Slowly pour this mix into the whipping it up and then leave to mix until doubled in volume and is a thick consistency.  It should hold its shape when the whisk is lifted.  The last minute or two is when I added the food colouring if using.

7. Pour into the prepared tin, wrap with clingfilm and leave to set for a minimum of 1 and 1/2 hours.

8. Mix 50g icing sugar with 50g cornflour in a bowl, remove the marshmallow from the tin and unwrap, coat a chopping board with the cornflour/icing mix and slice the marshmallow with a sharp knife to desired size pieces then coat each piece in the cornflour mix.

9. Store in an airtight container.

Top Tips

• Keeps well for a week, but I will let you know how I get on keeping it longer.
• If you would like to watch the live demonstration please find it on our Sugar and Crumbs Facebook page or via youtube.
• Special Thanks to our customer Mandy Harvey for testing and giving us the recipe