Vanilla egg-free marshmallows

Vanilla egg-free marshmallows

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 1 hr setting
  • More effort
  • cuts into 16

These bouncy vanilla marshmallow treats make a great homemade gift and they contain just five ingredients. Perfect for a sweet afternoon pick-me-up

  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
kcal161
low infat0g
saturates0g
carbs39g
sugars35g
fibre0g
protein1g
salt0g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

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    Rating: 5 out of 5.2 ratings
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