These pretty sweets are such a treat at little (and big!) girls' birthday parties, as well as school fetes. Pink not your thing? See the end of the recipe for four variations.
- 385 g (1¾ cups) caster sugar
- 1 tbsp glucose syrup
- 2 tbsp (28 g) powdered gelatine
- 3 egg whites
- 2 tsp vanilla extract
- red food colouring
- icing sugar mixture, to dust
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time: 3 hours
Grease and line a 21 cm x 31.5 cm x 6 cm-deep slab pan. Combine sugar, glucose and 250 ml 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 185 ml 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.
Choc peanut marshmallow
Dissolve 2 tbsp cocoa powder in 2 tbsp warm water. Stir in ⅓ cup peanut butter. Follow marshmallow recipe, omitting Step 4 and swirl peanut mixture through marshmallow.
Follow marshmallow recipe, up to end of Step 3. Fold 200 g crumbled honeycomb through entire mixture. Set as per recipe, left.
Substitute 1 tsp peppermint essence for the vanilla in marshmallow recipe, left. Crush 6 candy canes and fold through 1½ cups marshmallow in Step 4 instead of the food colouring. Spread on top of marshmallow and set as per recipe.
Jam and coconut marshmallow
Fold 3 tbs raspberry jam and ⅓ cup desiccated coconut through 1 cup marshmallow in Step 4 of marshmallow recipe, instead of food colouring. Swirl through marshmallow and set as per recipe.
As seen in Feast Magazine, Issue 17, pg55.
Photography by Nicholas Watt