- 170 ml cold water
- 750 ml sugar
- 335 ml glucose
- 45 ml gelatine
- 250 ml boiling water
- 7 ml vanilla extract
- Red food colouring
- 500 ml icing sugar
- 85 ml cornflour
For our simple slideshow on how to make French fruit flan, click the link: Marshmallows slideshow.
Bring the cold water, sugar and glucose to the boil. Remove from the stove when the mixture reaches the soft ball stage (about 15 minutes).
In a steady stream, pour the sugar syrup into the gelatine, mixing continuously on a low speed.
Add the vanilla extract and colouring. Beat until the mixture is light, thick and fluffy (about 12 minutes).
Grease and line a 20cm square tin then pour in the mixture. Allow the mixture to chill while sifting together the icing sugar and cornflour.
Unmould the marshmallow over a powdered icing sugar and cornflour surface. Cut into shapes using cookie-cutters, coating each piece lightly with the sifted mixture.
Cook’s tip: The soft ball stage is reached when the sugar reaches 150ºC on a sugar thermometer or when the mixture forms a soft, gooey ball when dropped into cold water. Keep iced water in a saucer on the side and test by adding a teaspoon of the sugar mixture to the water.
Dreamy, home-made, soft and squishy…