Those who eat marshmallows and those who don't.
It's no surprise I'm in the pro-mallow camp is it?
What's not to love? They're pink (and white) and fluffy, and light, and sweet, and love being toasted, and love being dunked in hot chocolate oh and aren't they like 110% fat free or something? That's what I read anyway.
The funny thing is some people don't like store bought marshmallow, they only like the home made stuff and up until recently I wasn't sure what the difference was.
At the Food Show this year I tried some delicious home made marshmallow from Posh Puffs. Champagne and strawberries flavour, I kid you not. And yes, it was fantastic.
It got me a bit marshmallow obsessed. I started Googling to find recipes, thinking up extreme flavour combinations and brainstorming shapes and colours.
I realised (after my first failed attempt at these) that going simple is probably best. But plain ol' vanilla just doesn't suit me. So Nutella it was.
There are a lot of steps to making marshmallow but it's actually quite easy. The two main things you need are a candy thermometer and a standalone mixer. They make life much easier, trust me!
4 1/2 t Unflavoured Powdered Gelatine
1/2 C Cold Water
3/4 C Sugar
1/2 C Light Corn Syrup, Divided
1/4 C Water
1/8 t Salt
½ C Nutella
1 t Vanilla Extract
¼ C Icing Sugar
¼ C Corn flour
¼ C Cocoa Powder
- Spray an 8” square cake tin with cooking spray and set aside.
- Sift together the marshmallow coating ingredients, icing sugar, corn flour and cocoa and set aside.
- Whisk the gelatine and cold water together in a small bowl and let soften for 5 minutes.
- Mix together the sugar, 1/4 cup of the corn syrup, water and salt in a small pot over a high heat. Bring to the boil, stirring occasionally until it is 115 degrees C.
- While the syrup is boiling, pour the other 1/4 cup of corn syrup into a small mixing bowl.
- Microwave the gelatine until it is completely melted, about 30-45 seconds, then pour into the small mixing bowl with the corn syrup in.
- Using the whisk attachment on a standalone mixer, whisk the corn syrup and gelatine on a low speed while you wait for the syrup to reach temperature.
- When the syrup is 115 degrees C, pour it into the mixing bowl slowly.
- Increase the speed to medium and beat for 5 minutes.
- Increase the speed to medium-high and beat for another 5 minutes.
- Beat on the highest setting for 1 to 2 minutes more and add the vanilla, the marshmallow should be white and fluffy.
- Meanwhile, melt Nutella in microwave, approx. 20 seconds.
- Add all but 2 tablespoons of the Nutella to the marshmallow mixture, continue mixing until mixture is all light brown.
- Pour into prepare tin, spoon leftover Nutella on top and drag through the marshmallow with a fork.
- Sift the coating generously on top and let set for at least 6 hours in a cool, dry place.
- Loosen the marshmallow from the edges of the tin with a plastic knife and flip it onto a chopping board.
- Cut into squares then coat the sticky edges in the marshmallow coating.
These mallows are lovely in a nice cup of hot chocolate (makes it a bit more decadent). But if you're not certain you can finish off a whole batch on your own you can also give it away.
I can guarantee you'll be popular if you do!