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Bramble marshmallows

Bramble marshmallows

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(6 ratings)

Prep: 30 mins Cook: 40 mins

A challenge

Makes about 50
Good Food reader Natasha Lee gives marshmallows a seasonal twist by adding blackberries, for a sweet, homemade gift

Nutrition and extra info

Nutrition: per serving

  • kcal46
  • fat0g
  • saturates0g
  • carbs12g
  • sugars11g
  • fibre0g
  • protein0g
  • salt0.01g
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Ingredients

  • 50g icing sugar
  • 50g cornflour
  • 9 sheets gelatine

    Gelatine

    jell-ah-teen

    A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

  • 450g granulated sugar
  • 1 tbsp liquid glucose (find it in the baking aisle)
  • 2 large egg whites
  • 1 tsp vanilla extract
  • 140g blackberries

    Blackberry

    blak-bear-ee

    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

Method

  1. In a bowl, mix the icing sugar with the cornflour and set aside. Dissolve the gelatine in 150ml hot water in a heatproof jug. Line a 20cm x 30cm tin with baking parchment and dust with some of the icing sugar mix. Put the granulated sugar and liquid glucose in a heavy-bottomed pan with 200ml water. Cook over a low heat until the sugar has dissolved completely, turn up the heat and boil until the mixture reaches firm ball stage on a sugar thermometer (125C/256F) – around 10-15 mins. If you don’t have a thermometer, drop a little of the mix into a glass of very cold water – if it sets into a squidgy ball, it’s ready. While the sugar is boiling, use an electric whisk to beat the egg whites until stiff. When the syrup reaches the right stage, pour it into the jug with the gelatine water; be careful as it will be very hot and may bubble up.

  2. Continue whisking the egg whites while pouring on the syrup in a steady stream, then adding the vanilla extract – the mixture will go shiny and start to thicken. Continue whisking for about 10 mins until very stiff. Pour half the egg white mixture into the tin, then scatter over the berries. Top with the remaining mixture and leave somewhere cool and dry to set for at least 2 hrs until firm.

  3. Lay a large sheet of baking parchment on a chopping board and sprinkle on the remaining icing sugar mix. Turn the marshmallows out and cut into squares, rolling them in the sugar mix. Keep in an airtight container but best eaten on the day.

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Comments (6)

satans_lil_sister's picture
4

Fun to make. Didn't keep well due to the wet fruit. I used raspberries, and the taste was lovely, but the juices from the fruit, once I'd cut it, meant it all went very sticky/ messy. I plan to try again, but using freeze-dried fruit.

masterfox_86's picture
5

Made these but added raspberries instead of blackberries and they were absolutely decilious! The contrast of the fruit with the sweet marshmallow was gorgeous. I took mine into work and they had no problem whatsoever in eating the lot!

crazii_c's picture
5

the marshmallows were easier to make than i thought they would be. loved the end product. great new way to use up the glut of blackberries i had. However the blackberries did make the marshmallows go soggy quite quickly so deff eat them all the day you make them.

wendall's picture
5

Fantastic! I had been planning to make Turkish Delight and then bought some freeze dried strawberries...instead of raw fruit I used them to add a slight crunch, and dusted the outside with freeze dried strawberry powder. A lot less sweet because I didn't use icing sugar, so that's appealled to more of my friends who find marshmallows a bt sweet (http://wendall.org/omnivorous-bear/?p=4079)

imicola's picture
4

Made it without the brambles, but added some vanilla seeds (2 pods, removed the pods before it started boiling). It came out great - and was quite fun to make. I think kids would like to help making it, but the part where the syrup is poured into the gelatine is pretty dangerous, so definitely needs an adult. I'm quite impressed now that I have made my own marshmallows and they taste fab...they are going a bit sticky (made them about 12 hours ago), but I think you could redust with more icing sugar if you wanted.

hohoho's picture
3

Lovely and easy to make but, as the recipe says you need to eat them within the day as i found that they went soggy, I did use really large juicy blackberries though, but it is a lot to make to try to eat in a day even for a large family. I would suggest using something drier in place of the blackberries or just having them plain. They would then last a lot longer. Fun to make though.

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