Last year I was BIG into making marshmallow – every couple of weeks I’d make another batch, carefully choosing a new flavour to experiment with each time. Because let’s be honest, there’s nothing better than sinking your teeth into a beautiful piece of fluffy homemade marshmallow – it’s an absolute dream.
Then we got married and I decided that making 1,000 (yip, that’s one thousand) pieces of marshmallow to bundle up as favours would be absolutely no problem. The week of our wedding I spent two days trapped in a stinking hot kitchen preparing, pouring, cutting and dusting hundreds and hundreds of pieces of marshmallow. And it did my head in.
Yet when I saw it all packed up into little doily-stamped bags tied with ribbon I almost forgot what a pain they’d been to make – after all, they looked beautiful and people loved them. But even still, that was the last time I made homemade marshmallow – I declared to Kevin as we munched through some on our honeymoon that it would need to be some rather special marshmallow before I did that again.
Now almost ten months’ on, I’ve found that special marshmallow… berry-crusted vanilla bean marshmallow. And it’s delicious. Think light, fluffy vanilla marshmallow that puffs away to the bite coated on one side with crushed freeze-dried raspberries. Yum, huh?
While the vanilla marshmallow itself is delicious, it’s the berry-crust that really makes these marshmallows something special. Not only do the crushed raspberries give the marshmallows an unbelievably beautiful look, but you get all the flavour of fresh raspberries packed into a little sweet – perfect for enjoying on beautiful summer days like this!
They’re now officially my favourite marshmallow – I hope you enjoy them too.
Makes approx 50 pieces.
- 2 cups sugar
- 4 tsp glucose syrup
- 2 Tbsp gelatine powder
- 2 egg whites
- 1 tsp vanilla bean paste
- ½ cup icing sugar
- ½ cup corn flour
- 1 bag freeze-dried raspberries, crushed into crumbs
- Grease and line a rectangular tray with baking paper (I use a full-sized baking tray with a lip). Lightly spray top of baking paper with non-stick spray.
- Place 200ml of water in a bowl and sprinkle with gelatine. Stir to combine and set aside.
- Place sugar, glucose and 200ml of water in a large saucepan. Place on low heat and stir until sugar is dissolved, stirring often.
- Increase heat to medium-high and insert sugar thermometer. Boil for 3-5 minutes until the mixture reaches 120 degrees Celsius.
- Remove from heat and carefully add gelatine mixture. Whisk until gelatine dissolves and no lumps remain.
- Place egg whites in a large bowl and beat with whisk attachment on high until foamy. Gradually add hot sugar syrup while mixing on low.
- Continue to beat on high until white and glossy – about 5 min with stand mixer, 10 with hand mixer. Add vanilla bean paste and beat through mixture.
- Pour into prepared pan. Leave to set for 6-8 hours or overnight.
- Sift together icing sugar and corn flour. Dust large knife or pizza cutter with icing sugar mixture and slice marshmallow into squares.
- Roll each piece in icing sugar mixture, leaving top un-coated. Press un-coated side of marshmallow into freeze-dried raspberry crumbs and place on cooling rack. Leave to dry for at least 3 hours. Store in an airtight container.