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Vanilla egg-free marshmallows

Ingredients

  1. Step 1 10 sheets of gelatine
  2. Step 2 500g white caster sugar
  3. Step 3 2 tbsp liquid glucose
  4. Step 4 1 tsp vanilla extract
  5. Step 5 oil , for the tin
  6. Step 6 50g icing sugar , for dusting
  7. Step 7 50g cornflour , for dusting
Vanilla egg-free marshmallows
Calories: 161 Carbohydrate: 39 g Protein: 1 g Fat: g
Cook time: 35 minutes Prep time: 30 minutes Total time: 65 minutes Servings: 16

TAGS

Dessert Treat Barney Desmazery Gift Gluten free Indulgent Low fat Marshmallow Mother's day Sweet Treat

Directions

  1. Step 1 Separate the leaves of gelatine and tip into a glass bowl. Pour over 150ml of boiling water from a kettle and stir until the gelatine has completely dissolved - if its not dissolving give it 10 sec blasts in the microwave and stir until it is. Scrape the mixture into the bowl of a table top mixer with a whisk attachment.
  2. Step 2 Tip the caster sugar and liquid glucose into a saucepan with 200ml water boil vigorously until the mixture reaches 127c on a cooking thermometer. When the syrup is up to temperature turn the whisk down to a slowish beat and slowly pour the hot syrup over the gelatine mixture. Add the vanilla extract and continue to whisk on high for 8 mins until the mixture has thickened to a point that it is shiny white and holds its shape.
  3. Step 3 Lightly grease a 20 x 20 cm tin. Use a grease spatula to scrape the mixture into the tin and use a piece of cling film to flatten it out. Leave for at least an hour to set. Loosen the edges with a knife and dust a work surface with the rest of the icing sugar mixture. Turn the marshmallow onto the icing sugar and use a knife dipped in boiling water to cut into squares - dust them with more of the icing sugar mix. Will keep in an airtight container for up to a week.