Homemade Marshmallow Treats
From: DK Books - Greener
It's essential that you use a sugar thermometer to achieve the correct boiling point when heating the sugar solution in this recipe. The sugar syrup is extremely dangerous at this high temperature, so take care and keep children well away from the pan. The soft marshmallows keep well for three to four days if stored in an airtight tin lined with baking parchment.
2 Tbsp. confectioners' sugar
2 Tbsp. cornstarch
8 sheets leaf gelatine (1 oz.)
1/2 cup hot water
2–3 drops food coloring (optional)
1 lb 1-1/2 oz. granulated sugar
1 cup cold water
2 egg whites
1. Lightly oil a baking tray. Mix the confectioners' sugar and cornstarch, and sift a little into the baking tray to coat it. Dissolve the gelatine in the water in a small bowl. Add the food coloring.
2. Put the sugar and water in a large pan. Stand a thermometer in the pan and heat the sugar syrup to 252 degrees F. In the meantime, whisk the egg whites until stiff.
3. Take the boiling syrup off the heat and mix in the dissolved gelatine. Then, gradually beat the syrup into the beaten egg whites. The texture should be thick and creamy.
4. Pour the mix into the tray and leave to set in a cool place. Once cool, cut into squares. Lightly coat each square in the confectioners' sugar and cornstarch mix. Store in an airtight tin.