Saturday, June 19


Yesterday, I decided to make marshmallows. I had tried making them previously, but had not used the proper gelatin. The recipe originally calls for powdered gelatin, and well let me tell you that is HARD to find in London town! So I used sheet gelatin but only used one so the result was disastrous. Anyhow, after googling, I found out that one envelope of powdered gelatin is roughly equal to 4 sheets of gelatin. So I tried again, using 5 sheets of gelatin just to be on the safe side and the result was a success! These are extremely easy to make and were delicious! Dad ate them all in under 24 hours! I used the recipe from the Better than Store-Bought: A Cookbook by Helen Witty and Elizabeth Colchie that Charles gave me for my birthday. I must say, this book truly is a gem. These ladies have all the recipes for all things you never would have thought yourself capable of making!
  • 1/4 cup cornstarch
  • 1/3 cup icing sugar
  • 5 sheets of gelatin or 1 envelope of gelatin
  • 1/3 cup water
  • 2/3 cup caster sugar
  • 1/2 cup light corn syrup
  • 1 tsp vanilla extract
  • Pinch of Salt
  1. Sift the cornstarch and icing sugar together in a bowl. Set aside. 
  2. Grease an 8x8 inch square baking pan and sprinkle 1 tbsp of the cornstarch/icing sugar mixture onto it. Tilt the pan in all directions to coat the sides as well as the bottom. Leave any excess in the pan. 
  3. Put your gelatin sheets in a small saucepan with the water and let soak for about 5 minutes. They will feel jelly like and look a bit 'bloated'. Add the caster sugar and stir over moderately low heat until the gelatin and sugar dissolve. It should become slightly foamy/white. 
  4. In the bowl of your electric mixer, combine your gelatin mixture, corn syrup, salt and vanilla extract. Beat for 15 minutes on high speed, until peaks form. 
  5. Spread your mixture in your prepared baking pan and smooth the top. Set aside for 2 hours, or until set. 
  6. With a wet knife, cut the marshmallow mixture into squares and loosen it around the edges of the pan. Sprinkle the remaining cornstarch and sugar mixture on a baking sheet and invert the marshmallow blocks onto it. Coat your marshmallows with the mixture. 
  7. Place the marshmallows somewhere safe (away from any greedy hands) and cover with paper towels and let them stand overnight to dry the surface slightly. 
  8. Store airtight. The marshmallows can be kept for a month, though probably won't last that long!
  9. Enjoy!

*Use food colouring to make your marshmallows pop!
*You could dip them in chocolate or coconut instead of the starch/icing sugar mix.
*Feel free to use mint extract or any other flavourings! 

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