With the school holidays just beginning it’s time to rope the kids into some cooking antics. Follow HL this week for a few fun recipes to whip up with the help of your young chefs.
icing sugar, for dusting
½ cup cold water
4 ½t gelatine granules
2 cups granulated sugar
½ cup liquid glucose
½ cup cold water
2 large egg whites
¼t pink food colouring
desiccated coconut (optional)
Lightly grease the bottom and sides of a 22×16cm rectangular baking tin or roasting tray and dust with icing sugar. Place half a cup of cold water in a large bowl and sprinkle the gelatine granules over the top.
Place the granulated sugar, liquid glucose, salt and another half a cup of cold water in a large, heavy-based saucepan and melt over low heat, stirring until the sugar has dissolved. Increase the heat slightly and bring the mixture to the boil, without stirring, until it reaches soft-ball stage, or reads 116°C on a sugar thermometer (about 12 minutes). Remove from the heat and pour the mixture over the softened gelatine, stirring until the gelatine has dissolved.
Using an electric mixer, beat the mixture on high speed until thick and nearly tripled in volume (about 10 minutes).
Whisk the egg whites in a separate bowl until they form stiff peaks. Add to the sugar and gelatine mixture along with a splash of pink food colouring and beat until just combined. Pour the mixture into the prepared baking tin and sift a little icing sugar evenly over the top to coat it. Place the tin in the fridge and leave to set until firm.
Run a palette knife around the edges of the pan and turn the marshmallow out onto a cutting board. Using a lightly oiled knife, slice the marshmallow into rectangles and roll each one in a little more icing sugar or in desiccated coconut. Makes about 20
This recipe originally appeared in HL September 2011