Marshmallow question

[Scottishnewbie]

I have a sick child off school and in bed today so I thought I'd take the opportunity to try out some of my planned christmas sweets today.

i'd like to try marshmallows and have found a recipe on the good food channel website i think i'll use; 2 questions:

1. if they turn out ok today, will they keep till xmas?
2. i dont have powdered gelatine only liquid stuff - will it work the same?

many thanks

SN

[Rhona]

1. Yes, keep them in an airtight box and they should keep. But keep testing them obviously

2. You can use liquid but you might be better off following a recipe with that as the listed ingredient rather than the powder, just to be on the safe side.

Let us know how they turn out!

[Snadger]

I grew marshmallow as a herb this year but haven't got a clue what part of the plant they use to make marshmallows?

[Scottishnewbie]

well i made them! they were ridiculously easy (wee bit fiddly but mainly due to first attempt) and taste way better than anything from the shops! OH and daughter are 'marshmallow experts' (so they tell me) and both gave them the thumbs up.

another one for the xmas hampers...

[ginger ninger]

Try this one if you haven't made yours yet...it works just as well with liquid gelatin, I don't know about the keeping properties.....its never around long enough.

Marshmallow Recipe:-

1.5 lbs granulated sugar
1.5 tsps liquid glucose
14 gelatin leaves
3 medium free range egg whites
veg oil
icing sugar (for dusting)
corn flour (for dusting)
1.5 tsp vanilla extract
7 fl oz water

Put sugar, glucose and water in a heavy-based pan, Add a sugar thermometer, bring to the boil and cook it until it reaches 125'C/260'F.
Meanwhile, soak the gelatin in 5fl oz of cold water & beat egg whites until stiff. Lightly oil a shallow baking tray (12 x 8in). Dust it with sieved icing sugar & cornflour.
When the syrup is up to temperature, carefully slide in the softened gelatin sheets & their soaking water. The syrup will bubble up, so take care not to burn yourself. Pour the syrup into a metal jug.
Continue to beat the egg whites - preferably with an electric whisk - while pouring in the hot syrup from the jug into the egg whites. Do this slowly, or the heat will cook the egg too much. The mixture will become shiny & start to thicken. Add the vanilla extract & continue whisking for about 5-10 minutes, until the mixture is thick enough to hold it's shape on the whisk.
Spoon the mixture into the prepared baking tray, & smooth it with a wet palette knife if necessary. Leave for at least an hour to set.
Dust the work surface with more icing sugar & cornflour. Loosen the marshmallow around the sides of the tray with the palette knife, then turn out on the dusted surface, Cut into squares, roll in the sugar & cornflour, leave on a wire rack to dry, then pack into an air tight jar or tin.

Complements of "James Martin" The Collection.

[Hilary B]

It's the stem I think. That bloke who was doing 'Grow Your Own Drugs' on TV a few months back used marshmallow (can't remember what for, I enjoyed the program, but no way I would ever be making use of the ideas in it)