Eggless Citrus Marshmallows Recipes

EGGLESS CITRUS MARSHMALLOWS

Steps:

• In the bottom of a stand mixer fitted with the paddle attachment, whisk gelatine with 1/2 cup water and set aside.
• In a bowl set over simmering water, whisk together remaining water, corn syrup, sugar and salt.
• Cook the mixture, stirring often, until the mixture reaches 120°F
• Start the mixer and gradually add the cooked mixture, then increase the speed to high and beat 10 minutes, until the mixture becomes thick and meringue-like.
• Add extracts and food colouring and beat 2 minutes more.
• Meanwhile, sift together the icing sugar and cornstarch and then re-sift half of this into the bottom of a lightly oil-sprayed 9x13" pan.
• Scrape the marshmallow "batter" into the tray, smooth the top (as best you can) and set aside for 20 minutes at room temperature.
• Dust the remaining icing sugar mixture on the top of the tray of marshmallows, then turn out onto a smooth surface.
• Cut into pieces and coat with the excess sugar mixture.
• Store in airtight container.

VANILLA EGG-FREE MARSHMALLOWS

Steps:

• 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.
• 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.
• 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.