This is dedicated to the sis I love. Chlo co pops, these heart shaped peppermint marshmallows are all for you.
Eagle eyed viewers may spot that this is a very similar recipe to that I used for our 2015 chocolate box series and aye you're right, but we've done something a little different here so it's worth a separate write up. Don't be scared of making marshmallows, they're not difficult.
- 250g caster sugar
- 40g cornflour
- 2 tbsp gelatin
- 75ml golden syrup
- 75g icing sugar
- 1 tsp peppermint essence
- Red food colouring
- 1/4 tsp salt
- 150ml cold water
- Vegetable oil for greasing
NUTRITIONAL CONTENT PER PORTION
- Calories | 23
- Fat | 0.1
Makes | 30
Prep Time | 5 hours 25 minutes (includes setting time)
Cooking Time | approximately 15 minutes
- Dissolve the gelatin in 75ml of the water
- Place the salt, 75ml water, caster sugar and syrup in a heavy based pan. Heat on medium stirring continously until dissolved. Then turn the heat up to high and keep at a rolling boil until you reach 117˚c on a sugar thermometer, this will take between 10 and 15 minutes.
- Remove from the heat and pour in the gelatin mix. Whisk for ten minutes until the marshmallow doubles in size.
- Stir in the peppermint essence.
- Grease a 20x 40cm baking tin with oil and dust liberally with the cornflour and icing sugar. Tip out the excess and reserve for later.
- Pour half of the marshmallow mix into the tin, levelling out as best as you can (it's very sticky)
- Colour the remaining marshmallow with red food colouring until you have your desired colour, mix well until it is fully incorporated.
- Pour the pink marshmallow on top of the white and level out as best as you can.
- Leave for five hours to set.
- Cut into hearts with a heart shaped cookie cutter, you may need to dust it from time to time with the leftover cornflour/icing sugar mix as it can get quite sticky.