Marbled marshmallows recipe

Created by Norma Dakhoul

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Cuisine: Modern Australian
Makes 32

Ingredients

385g (1¾ cups) caster sugar
1 tbsp glucose syrup
2 tbsp (28g) powdered gelatine
3 egg whites
2 tsp vanilla extract
Red food colouring
Icing sugar mixture, to dust

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Preparation

Grease and line a 21cm x 31.5cm x 6cm-deep slab pan. Combine sugar, glucose and 250ml water in a small pan over medium heat. Cook, stirring constantly, until sugar dissolves. Bring to the boil and cook for 5 minutes or until mixture reaches 116°C on a sugar thermometer. Transfer to a jug. Cool for 10 minutes.

Whisk gelatine with 185ml boiling water until gelatine dissolves. Stir into sugar syrup.

Using an electric mixer, whisk egg whites to soft peaks. Add vanilla and slowly add sugar syrup. Whisk for 5 minutes or until cool.

Working quickly, transfer ½ cup marshmallow mixture to a small bowl and tint with food colouring.

Spoon remaining marshmallow mixture into prepared pan. Drop teaspoonfuls of tinted mixture over the top. Using a skewer, swirl colour through top of marshmallow to decorate. Stand for 3 hours or until set.

Using an oiled knife, cut into 32 squares. Dust sides of marshmallows in icing sugar, leaving top uncoated. Store for up to 1 week.

As seen in Feast Magazine, Issue 17, pg55.

Photography by Nicholas Watt

If you enjoyed this Marbled marshmallows recipe then browse more Modern Australian recipes, dessert recipes, easy recipes, entertaining recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

16 Feb 2013 03:12 AEST

Dianne Rooney

Is it please possible to obtain all the confectionary recipes in edition 17? We were away when it was released and it was no longer available when we returned. Can you please assist?

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