Sugar plum marshmallows

Sugar plum marshmallows

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(2 ratings)

Prep: 20 mins Cook: 40 mins

A challenge

Cuts into 20-25 chunky marshmallows
Light, fluffy marshmallows which pack a real plum punch - cut into chunky cubes and dust with icing sugar, or dip in a chocolate fondue

Nutrition and extra info

  • Gluten-free

Nutrition: per serving (25)

  • kcal129
  • fat0g
  • saturates0g
  • carbs31g
  • sugars28g
  • fibre0g
  • protein1g
  • salt0g
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Ingredients

  • 450g ripe plums (weighed after stoning), roughly chopped
    Plum

    Plum

    pl-um

    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 550g granulated sugar
  • 100g icing sugar
  • 100g cornflour
  • 11 sheets gelatine
    Gelatine

    Gelatine

    jell-ah-teen

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

  • 2 large egg whites

Method

  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.

  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.

  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.

  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.

  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.

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Comments (2)

Jack Crump's picture
5

was very nice, marshmallows a little sticky though

faltskog's picture

Could you use blackberries or Rhubarb for this recipe ?

Questions (5)

emma_cup's picture

Hello,

How long will these keep for please? :)

faltskog's picture

Two questions !

1/ can you use other fruit, such as raspberries or blackberries instead ?
2/ 11 sheets of gelatine ? that seems alot, is it correct ?

faltskog's picture

Can you use blackberries or rhubarb instead of plums ?

pammiet's picture

Could you use an egg replacer in this recipe? As newly egg intolerant it's tough trying to adapt primarily egg-based recipes, especially meringues and marshmallows!

goodfoodteam's picture

Hi there, thanks for your question as we have not tested this recipe using an egg replacer we cannot guarentee that it would work, if you do want to try then refer to the packet for accurate instructions on how to substitute as brands vary, hope this helps.

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