Every year the residents of the street that I live on get together, put up some christmas lights and catch up on the year parts or in the case of new people to the street, meet everyone else. We all bought a plate or two. Given how my marshmallows went over at my housewarming earlier in the year and that the neighbors that I did invite liked them I thought I’d make some more. Something a bit more festive than last time though; gingerbread and champagne.
They both went down quite well amongst the people in the street with no real clear favorite. The champagne flavour was quite subtle but there nonetheless and the gingerbread tasted just like you’d expect, just more fluffy in texture.
Gingerbread and Champagne Marshmallows
Traditionally, marshmallows are made form the root of the marshmallow plant. When it’s soaked in water it fluffs up and forms a sort of mucus that can be dried a little and cut into blocks to be eaten, or mixed with a flavoring. It was actually medicinal, treating coughs and congestion but these days they’re made from a sugar syrup and gelatin.
The best thing about marshmallows is that they’re 100% fat free. It’s just that they’re 98% sugar!
**A candy thermometer is essential when making these, as is a good quality stand mixer. Don’t even try making them without.
Marshmallow Syrup (enough to make these two batches of marshmallows)
1⅓ cups of water
3⅔ cups of sugar
⅔ teaspoon of cream of tartar
pinch of salt
Add all of the ingredients into a saucepan, being careful not to get any sugar or other ingredients up the side of the saucepan. Bring to the boil over medium heat with the lid on. Uncover, insert the thermometer and turn the heat to high. Boil until the mix reaches 120ºC and take off the heat and allow to cool.
Champagne Marshmallows – makes 48 (depending on how large you cut them)
3 sachets of gelatin
⅔ cups of champagne (preferably a strong brute)
1½ teaspoons of vanilla paste
½ cup of champagne
1 cup of marshmallow syrup
pinch of salt
1½ of sugar
1½ cups of icing sugar (not icing mixture)
½ cup of corn-flour
Lightly grease a 4×9 baking dish.
Mix the first three ingredients together and set aside. Add the next four ingredients into a saucepan and bring to the boil over medium heat with the lid on. Take the lid off, add the thermometer and boil until you reach 120ºC. Gently stir in the gelatin mix and pour off into the bowl of a stand mixer.
Cover the bowl with a tea-towel and start whisking on a slow speed, increasing the speed to full over the next three minutes. Whisk for another 8 minutes. Pour into the baking dish and set aside for four hours or overnight.
Mix the icing sugar and corn-flour together. Slice into cubes and roll in the corn-flour mix to coat.
Gingerbread Marshmallows – Makes 48 (depending on how big they’re cut)
3 sachets of gelatin
¾ cups of water
½ cup of water
½ cup of treacle
⅔ cup of marshmallow syrup
pinch of salt
1¼ cups of sugar
1½ teaspoon of ginger powder
1 teaspoon of ground cinnamon
¾ teaspoon of ground cloves
1½ cups of icing sugar
½ cocoa
½ corn-flour
Grease a 4×9 baking dish
Mix the gelatin and water together, set aside.
Add the next five ingredients into a saucepan and bring to the boil over medium heat with the lid on. Take the lid off, add the thermometer and boil until you reach 120ºC. Gently stir in the gelatin mix and pour off into the bowl of a stand mixer.
Cover the bowl with a tea-towel and start whisking on a slow speed, increasing the speed to full over the next three minutes. Whisk for another 8 minutes. Pour into the baking dish and set aside for four hours or overnight.
Mix the spices, icing sugar, cocoa and corn-flour together. Slice into cubes and roll in the corn-flour mix to coat.
