What a great surprise you will get when you bite into your homemade marshmallows. There’s a certain quality and texture you get by making your own that outshines any shop-bought marshmallows. We love to use rose water instead of vanilla – it’s like a super-soft Turkish delight!
Bear in mind you will need a sugar thermometer to make this recipe.
455g (2½ cups) sugar
1 tablespoon golden syrup/honey
200ml (1 cup) water
2 large eggs, whites only
9 sheets gelatine (16g or 1/2oz), soaked in 140ml (½ cup) water
1 teaspoon vanilla or rose water syrup
2 tablespoons icing sugar
2 tablespoons cornflour
Begin by placing the sugar, syrup and water in a heavy-based pan and bring to the boil.
Continue cooking until it reaches 127C/260F.
Watch out as this is VERY HOT, so no kids should come near this.
Meanwhile beat the egg whites until stiff peaks are formed.
Slowly add the gelatine into the hot sugar. Mix, but watch out as it can easily over boil. Transfer into a jug for easier pouring.
While still whisking the eggs, slowly drizzle the hot syrup into the bowl. The mixture will become shiny and start to thicken.
Add the rose extract and continue to whisk for a further 10 minutes or so until it holds its shape well.
Lightly oil a shallow baking tray, dust with the icing sugar and cornflour and pour in the whipped marshmallow mixture. Flatten it out with a wet palette knife and allow to set for an hour or two at room temperature.
Once set, turn out and cut into blocks. Re-dust with the icing sugar and cornflour mix.
Keep in the fridge, as these will dissolve slowly.
Sit down and enjoy with your favourite DVD and sweet liqueur, or gift-up with a bunch of roses.
Extract from Surf Cafe Living: Cooking, Entertaining and Living By The Sea by Jane and Myles Lamberth, £17.99, Orca Publishers. Available from www.thesurfcafecookbook.com/pages/books
Jane and Myles run the award-winning Shells Cafe in County Sligo, Ireland, and are also authors of The Surf Cafe Cookbook
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