I love baking, but I’ve always held off from making serious deserts. If it requires a special mold, liquid nitrogen or a thermometer – then I’m out ( I think a lot of us feel this way? And in truth baking is normally more about eating delicious food than cooking it for me).
Recently my partner’s mum (thanks Rachel!) sent me a copy of a marshmallow recipe from a magazine and ever since I could not get the idea of making marshmallows out of my head.
Time to level up I guess.
I’m going to be honest. My first attempt failed. They tasted like:
“ a sponge filled with mouthwash” – Ashley, normally supportive cousin.
“old feet” – Lillian , ex-sister.
“rubber” – Everyone.
The magazine recipe failed me. I failed myself. My family and friends failed to be the supportive caring group they usually are.
I don’t want anyone else to fail.
I’ve done it so we don’t all have too.
You CAN boil sugar.
You CAN use a thermometer.
And you CAN have the delightful mallowpuffs or s’mores of your dreams.
You deserve that. We all deserve that.
Here are my suggestions:
- Use a recipe you trust. If possible from a published cookbook (this is the one i used), or a celebrity chef or someone fancy. Ignore the internet, and that one from your Mum’s friend Sally, who always brings that weird salad with the pickles.
- Let the sugar get to the temperature it states. Use a thermometer or use the soft ball/hard ball test. I used both (the second time round) and it worked great.
- Don’t stir the sugar!
- One flavour per batch. If you try to split the ‘base’ marshmallow into several lots and add different colours or flavours (like you can with cakes), the marshmallow with set and seize and honestly look disgusting.
- Liquid glucose is very very sticky! I would suggest using a slightly bigger measurement than stated, since in my experience you will not be able to get it all out.
Look at me, proud creator of marshmallow.