Marshmallows — Mum’s Book

Transcribed from the photographed book pages in your OneNote entry “Marshmellow—not done yet from moms book”. British imperial conversions used: 1 oz = 28.35 g and 1 fl oz = 28.41 ml. Original syrup target 260°F ≈127°C. No setting duration was given.

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Step 1

Use about 28 g of the icing sugar to lightly dust a 20 × 20 cm tin. Put the rest on a large plate. Dissolve gelatine in its warm water.

Step 2

In a large saucepan, dissolve granulated sugar and powdered glucose in the 284 ml water over low heat, stirring constantly. Increase to moderate heat and bring slowly to the boil. Boil without stirring to about 127°C (hard-ball stage), then remove from heat.

Step 3

Put dissolved gelatine in a large mixing bowl. Pour hot syrup over it while stirring constantly. Using a wire whisk or rotary beater, beat in the stiffly beaten egg white and continue until the mixture is stiff. Beat in vanilla.

Step 4

Spoon into the prepared tin and leave to cool and set. Cut into roughly 2.5 cm squares and roll in the remaining icing sugar. Serve, or store well dusted in an airtight tin. Optional alternatives from the book: roll in desiccated coconut or coat in melted chocolate.