Name: Sugar plum marshmallows
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Cuts into 20-25 chunky marshmallows
Cuisine: British
Ingredients: 450g ripe plums (weighed after stoning), roughly chopped; 550g granulated sugar; 100g icing sugar; 100g cornflour; 11 sheets gelatine; 2 large egg whites

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Sugar plum marshmallows

Sugar plum marshmallows

Good Food team

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Cuts into 20-25 chunky marshmallows

A challenge

Prep: 20 mins

Cook: 40 mins

A star rating of 4.5 out of 5.4 ratingsRate

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Light, fluffy marshmallows which pack a real plum punch - cut into chunky cubes and dust with icing sugar, or dip in a chocolate fondue

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

450g ripe plums

(weighed after stoning), roughly chopped
550g granulated sugar
100g icing sugar
100g cornflour
11 sheets gelatine
2 large egg whites

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Nutrition: per serving (25)

kcal129
fat0g

low
saturates0g
carbs31g
sugars28g
fibre0g
protein1g
salt0g

Method

step 1

Put the plums in a saucepan with 50g of the sugar. Cover with a lid and cook over a low heat, stirring occasionally, until really soft and mushy – this will take about 20 mins. Whizz in a blender or food processor to a smooth purée.
step 2

Line a 20cm square tin with baking parchment. Sift the icing sugar and cornflour together, and sprinkle a little over the base of the tin. Put the gelatine leaves, one by one, in a bowl of cold water to soften.
step 3

Put the remaining sugar in a saucepan with 200ml water. Heat gently until the sugar has dissolved, then increase the heat, add a sugar thermometer, and boil until it reaches 125C.
step 4

As the sugar nears the correct temperature, beat the egg whites in your largest bowl with an electric whisk until stiff peaks form. When the sugar syrup is ready, stir in the plum purée, then squeeze out the excess water from the gelatine leaves and stir these in too until completely melted. With your whisks running, gradually pour the plum-sugar syrup onto the egg whites and beat in. Once you’ve added all the syrup, keep beating the mixture until nice and thick. Pour into the prepared tin and leave at room temperature to set for a few hrs.
step 5

When set, dust another sheet of parchment with some more of the cornflour-icing mixture and turn the marshmallows out onto it. Using a big sharp knife, dipped in more of the dusting mix, cut the marshmallows into chunky squares, then toss with more of the dusting mix to coat all over.

RECIPE TIPS

STORAGE

Will keep in an airtight container, between more sheets of parchment, for a few days.

Recipe from Good Food magazine, August 2014

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A star rating of 4.5 out of 5.4 ratings

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