These sweet treats are so much fun to make at home and great for getting the kids into the kitchen. These delicious melt-in-your-mouth marshmallows are guaranteed to go down a storm too.
225 g granulated sugar
70g fresh raspberries, coated in corn flour/icing sugar
1 tbsp liquid glucose
5 sheets of gelatine
1 large egg white
1 tsp vanilla extract
Oil for greasing
Corn flour/icing sugar for dusting
- Soak the gelatine sheets in 70 ml of cold water.
- Beat the egg white until stiff.
- Add the granulated sugar, glucose and 100ml water to a heavy based pan, bring to the boil and continue to boil for around one minute (127 degrees on a sugar thermometer).
- Add the softened gelatine and soaking water into the sugar mix - this will bubble up so be careful. Then pour the mix into a jug (preferably metal).
- Whisk the egg white again while slowly pouring in the hot sugar mix. It will become thick and shiny.
- Add the vanilla extract and continue whisking for 5-10 minutes.
- Lightly oil a baking tray and dust it with a mix of sieved cornflour and icing sugar.
- Spoon half of the mix into the tray and spread out evenly. Place the raspberries over the top of the mix before adding the rest of the mix, spreading it to make sure it covers the raspberries.
- Set the marshmallows in the fridge for at least one hour.
- Once set, cut into 20 cubes, roll each cube in cornflour/icing sugar and place on a wire rack to dry out.
- When dry, store in an airtight container.
You could replace the raspberries with any other berries you have.
If cooking with children be very careful handling the boiling sugar.
Makes 20 marshmallows.