Homemade Marshmallows

“At the end of the war, all the guns were collected and melted down”. This was what a friend and historian once told me. The romantic in me likes to think they used the metal for good, cast into medics to help the future generations.

Perhaps that’s why people think medics are so strong, forged from tanks and flak 88s, Rheinmetal running through our veins – we are indestructible. The great battleships used to make consultants; although when I think about it 617 Sqn might have proven this wrong.

So what do medics do when they take a hit, well there is always wine I suppose. The problem with this is that it’s not exactly healthy. Fear not though, for I have found a solution – Marshmallows (with hot chocolate and a friendly shoulder).

Marshmallows are basically just diabetes in solid form; made from egg white, sugar and gelatine, they form an integral role in breaking the silence when you need to talk, or comforting you when you are low. I mean when hasn’t an open fire to toast a marshmallow cheered someone up?

Marshmallows

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Ingredients

  • 3 large egg whites
  • 13 sheets gelatine
  • 25oz caster sugar
  • 2tbsp liquid glucose
  • 1tsp vanilla paste
  • 4oz icing sugar
  • 4tbsp cornflour

Start by going out for all the gelatine and sugar the nearest town will supply. You will need it, otherwise your marshmallows won’t set or will taste strange.

In a bowl, combine the gelatine sheets with 200ml warm water and set aside to soften.

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Whilst this softens, add the sugar, liquid glucose and water to a pan and heat. You need to bring this up to 130C but this will take some time (10-15mins).

In the mean time, separate out 3 egg whites and whisk in a mixer till soft peaks form. At this point you can stop whisking till the sugar has reached the nuclear heat of ‘soft crack’.

When the sugar mix has heated up to 130C, take off the heat and add in the gelatine and water. This is a very violent reaction so be careful. Mix to fully disolved.

Restart the mixer till the egg whites make firm peaks. At this point add in the sugar as a constant stream. Keep the mixer whisking for 10mins during which time the mixture will thicken considerably. At the last moment add in the vanilla.

Now for the fun bit, line 2 deep trays with clingfilm and brush with oil. Cover this with the icing sugar mixed together with 4tbs of cornflour.

Pour the marshmallow mixture into the tins. At this point you can swirl in some colours or flavours.

Now the waiting game – around 2hrs to be precise. This allows the marshmallows to form their unique outer shell.

After a period of time, turn the marshmallow out onto a surface heavily dusted with the icing sugar/cornflour mix. Cut into squares and slightly toss in the sugar.

Let’s eat

So, I mean the possibilities with these are endless: S’mores, coated in chocolate, topping a hot chocolate or simply toasted on an open fire.

So, for when you have run out of shop bought marshmallows but need a hot chocolate – there is a back up.

 

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