Marshmallows …Where DO I start, well they have been around for donkeys years, and get the name from a plant (The Marsh Mallow plant of course) which the powdered roots were originally used to make a gelatinous medicine for sore throats, & later confections, mainly in the middle east at first.
Then us Europeans got in on the act and started messing about with them, the french mainly (of course they did, those confectionary geniuses) and they were then mainly made using gelatine or egg whites. due to the fact the original plant root was a bit hard to come by & wasn’t cheap. It was often flavoured with rose. These days the main bulk of theses spongy morsels is a boiled sugar syrup & gelatine thats flavoured.
Marshmallows have had a resurgence of late, “gourmet marshmallows” as they are known, are made with more natural ingredients, Like fruit purees, chocolate …even alcohol ! ( yes…I like that last one) People have been really inventive with them and coming up with all sorts of concoctions….so of course I had to have a play 😉
The following recipe is made with a gelatine base ( I am not keen on the egg white base) I know this isn’t really vegetarian friendly, but I will be updating this blog post once I have experimented with other bases like Agar and will keep you informed. But for now I am using a gelatine recipe, using a fruit puree as a flavour, in this case fig and berry, Mainly because at the time I was writing this post, summer had given way to Autumn and I was using these as they were in season.
I used ready made purees in this recipe from Boiron, Funkin purees are also perfect for this recipe (links below)
HALLOWEEN KLAXON !! Yes ! my fave part of the cakey calendar is about to fall upon us as I write, and I couldn’t resist using marshmallow for halloween treats. It’s spongy texture is perfect to make “flesh like” treats for the creepy season, I also used food pipettes filled with raspberry puree to add a bit of “mad scientist” to them and moulded the mix in some brain chocolate moulds I bought online (I will leave relevant links at the end of the post)
I flipping loved how they came out ! real creepy like 🙂 I have still used the pipettes in normal squares of marshmallow , so people can squeeze a bit of loveliness over them to add a bit of oomph, I have even used pipettes filled with cocktails (filth !)
You can use any combination of puree you want to, as with all these recipes and this blog, the aim is to get you to experiment yourselves 😉
Now I haven’t really touched on sugar boiling before, so heres a first, you will need a sugar/jam thermometer for this one…and keep it handy, as I have another recipe coming up which will need it soon.
YOU WILL NEED:
A heavy based saucepan
A Sugar/ Jam thermometer
An eight to ten inch cake tin or brownie pan.
An electric whisk and bowl.
20g gelatin powder or 7 leaves of Dr Oetker size gelatine, soaked in around 150mls of water.
150ml fig Puree 100ml raspberry puree* } You can use any combination of purees as long as you get a combined amount of 240mls liquid.
120g golden syrup
420g caster sugar
180ml water 1/2 tsp lemon juice ( to help the flavours “punch” through the sugar syrup)
Cornflour to dust.
Line your tin with oil or cake release spray, then line the bottom and side with baking parchment (not greaseproof paper) I find this better then cling film as it leaves less creases in the end product…you can dust it with cornflour too.
Mix the gelatine powder, purees & lemon juice together in your mixing bowl and allow the gelatine to soak up the liquid and swell. If using leaves soak them in the cold water until they have swelled and are spongey (bloomed) Then take them out squeezing out any excess water.
In your pan place the sugar, syrup, water and bring to the boil, continue boiling (washing down sides with a brush and water to stop crystals forming) and using the thermometer, keep boiling until it reaches 120c (hard ball) Take of the heat and leave until it stops bubbling.
Next (and be careful here as you are using a very hot liquid) whisk into puree/gelatine mix, gradually speed up the whisk until its high, and whisk until mix has doubled in size and is a much lighter colour…almost like bubble gum. If using leaves, pour the syrup over the puree and start whisking, as you add the soaked leaves, they will melt when they hit the heat of the syrup.
Using a greased spoon or spatula ease the marshmallow into your tin, place some more parchment over the top and press down. Leave to cool for at least 4 hours.
If you use the brain moulds, oil the moulds and dust with cornflour, pipe the mallow in each mould and press down to get the mould detail on each one.
when set, turn out the mallow onto a corn floured surface, cut into squares to size you want, you can dust with cornflour or dip in chocolate, or use food pipettes filled with fruit puree or alcohol to add a little something special.
With the brain moulds you can gently Peel them out the moulds. I brushed them with jam first to make them look “bloody”
You don’ t have to have brain moulds for a Halloween treat, brush squares of marshmallow with an edible skin tone food colour powder, and stick a pipette with red berry coulis in for a “cube of human flesh” … even better, while whisking the mallow, add a bit of green food paste to give a zombie flesh feel.
use the gallery* below to view the method, click on any image to enlarge.
*Note: The amounts look larger than they will for the recipe given above, as I make much larger amounts at work, I have adjusted recipe to give you a smaller amount, but the method shown is the same. Also colour may vary in photos as I have photographed different types I have made over the year, Images are just to illustrate the method
HALLOWEEN “FRANKENSTIEN” BRAINS GALLERY ! Make using recipe as above, will fill at least 8 brain moulds.
© The cake-Shaker 2014