Pre school are having a cake sale tomorrow and needed things to sell. Every time I need to bake for school or pre school, I have the 'do I buy eggs and flour and make "normal" cake', or 'do I make free from cake' dilemma. Free from cake is always better fresh, so didn't want to make it 2 days ahead, and knew I wouldn't be up to baking after a 12 hour shift at work today. Mini Monster was home yesterday, and always likes to help me cook, so didn't really want to use eggs or wheat. In a lightbulb moment, I thought of marshmallows. Easy to make, can be made in advance, not many ingredients, loved by most AND allergy friendly!
6 Sheets Leaf Gelatine (I haven't had a go with vegetarian gelatine yet, but I'm sure it's possible too)
220g Caster Sugar
80g Golden Syrup
60mls Water (or Fruit Juice/Fruit Puree)
1/2 tsp Vanilla Paste (or extract)*
few drops of Lemon Juice*
Icing Sugar and Cornflour* for dusting
*optional (can omit if need to)
Put sugar and syrup into a pan and just cover with cold water.
Heat gently until most of the sugar dissolved (do not allow it to boil at this stage) - swill the pan rather than stirring.
Remove from heat and put a tight fitting lid on pan for 10 minutes (the steam helps dissolve any sugar crystals remaining on the sides of the pan - if you leave these it will affect the caramelisation).
Remove lid and return to heat.
Meanwhile, soak gelatine sheets in cold water for 10 minutes, or until soft.
Drain water off the gelatine and microwave for 20 seconds to dissolve.
Meanwhile, soak gelatine sheets in cold water for 10 minutes, or until soft.
Add a few drops of lemon juice to the water (or fruit juice/fruit puree) - if you don't have a microwave, add boiling water, or hot fruit juice to the softened gelatine.
Pour into large bowl.
Bring the sugar syrup to a boil and boil until you get to 130ºC - if you don't have a sugar thermometer, this is the 'hard ball' stage (fill a glass with cold water. Once the syrup has boiled rapidly and is starting to change colour, put a few drops into the water. If it breaks up it's not ready, if it goes into a long string it's not ready, if it forms a ball, but it's still soft when you squash it it's not ready, when if it forms a ball that is hard, you are there!)
Continue to whisk until thick and pale and producing threads like chewing gum.
Add vanilla, if using.
Pour into a tin lined with oiled cling film (for this recipe I use my tray bake tin, which is about 18x25cm) - remember to oil you spatula to scrape the bowl to stop it sticking.
Smooth the top and set aside until firm - Cover with oiled cling film if necessary.
Sieve cornflour and icing sugar mix onto some greased proof paper, tip marshmallow onto it.
Sieve oven more cornflour and icing sugar (to stop knife sticking).
Use a sharp knife to cut into chunks.
Toss in the cornflour until all sticky edges are covered.
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| Left: made with raspberry puree Right: made with water and vanilla paste |
Store in an airtight container.
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