I really love making things from scratch. I always have. Even if it takes several hours longer to cook something than to just purchase it's store bought counterpart, I will often take the longer route. For some reason, being able to make things that people often buy pre-made feels like magic to me. I’ve devoted a lot of my time to working on new projects, so much so that I feel like I'm constantly gaining new skills. I've spent days crushing grapes to make wine, brewing beer, simmering jam, curing fish and hand rolling pasta. So recently when my boyfriend suggested that it might be nice to go on a camping trip with some friends, the first thing I thought of was not how lovely it would be to get away, or how much I love being outside, but rather all of the things I could possibly make to take with us.
The most obvious thing that came to mind was of course marshmallows. So I’ve been dreaming about making them ever since and thinking about how impressive it would be to bring along a homemade batch for the trip to whip out while we're all sitting around the fire (I've had s'mores on my mind for a while now too, but that’s still in the works!)
I was a little worried that marshmallows would be hard to make at home. I’ve made them a lot at work in beautiful flavours like blackberry and violet and these recipes require a lot of steps (and lets be honest, a lot of mess!) I also didn’t really want something outrageously flavored for a camping trip, but rather something that resembled the good old fashioned type that we used to burn over the campfire as kids.
This recipe is just that. It's actually pretty easy and low fuss. I literally made it in my pyjamas while drinking my morning coffee (my sleeves are now quite sticky and coated in meringue though!)
I totally recommend giving it a go even if your not going camping, I still think people will be pretty impressed.
- 200g icing sugar
- 200g corn flour
- ½ cup of cold water
- 2tbs and 2 ½ tsp of powdered gelatine
- 3 egg whites
- 1 tsp of vanilla bean paste
- ½ cup of water
- ½ cup of glucose syrup
- 2 cups of caster sugar
- Sift together icing sugar and corn flour.
- Line a lamington tin with baking paper and sift half the icing sugar and corn flour mix over it. Set aside
- With electric whisk, beat egg whites and vanilla until soft peaks form. Set aside.
- Place sugar, half a cup of water, and glucose in a pot (choose a pot bigger than you think you will need as it may bubble up a lot).
- Stir on low heat until the sugar has dissolved.
- Turn heat to high and cook until it reaches soft ball stage or 115 degrees on a candy thermometer.
- While sugar is cooking place gelatine in the extra half cup of water and stir.
- Once sugar has reached soft ball stage, pour over the gelatine mix to dissolve.
- Place the mix in a food processor with a whisk or use electric beaters and beat on high speed until it doubles in volume and becomes thick (about five minutes).
- Slowly add the whipped egg whites to the mix and continue to whip until cool.
- Pour the mix into the prepared tin and sift over a little icing sugar mix.
- Let set over night.
- Using a sharp knife cut into squares, and then roll in remaining icing sugar mix.