It’s cold and dreary outside which has meant a lot of hot beverages in the Young-Isard household. I’m currently addicted to almond milk hot chocolates! I was sat on the sofa and was getting annoyed that we never had marshmallows in the house to accompany my lovely hot chocolates. So instead of buying some (way too easy an option!) I ran to the shops and picked up some gelatine to make my own!! So here are my Almond and Vanilla Marshmallows…
If you don’t like almonds, don’t be put off, just replace the extract with another flavour of your choice or do all vanilla!
60g Icing Sugar
60g Cornstarch (or potato starch)
Pink Almond Layer
½ tsp almond extract
2 sachets of gelatine (26g)
¼ tsp red food dye
170g caster sugar
175g golden syrup
Pinch of salt
White Vanilla Layer
½ tsp vanilla paste
1 sachets of gelatine (13g)
85g caster sugar
90g golden syrup
Pinch of salt
100g dark chocolate
50g flaked almonds, finely chopped
In a small bowl sift the sugar and cornstarch together. Using a pastry brush coat a 28x18cm tin with vegetable oil (or an oil with no flavour) and sprinkle over the icing sugar. Tip the left overs back into the bowl and save for later.
Start with the almond layer. In a large mixing bowl (or stand mixer!) add the 60ml water, ½ tsp almond extract, 2 gelatine sachets and ¼ tsp food dye and leave to stand. While this is setting, in a saucepan add the 170g sugar, 175g golden syrup, pinch of salt and 60ml water. Place on a medium heat and give a quick stir. Place in a thermometer; I’ve got a digital one it makes life so much easier. Though it is not essential a normal sugar thermometer will do the job. Heat the mixture to 115°C (240°F), remove from the heat immediately. Turn on your mixer (carefully if you’re using a hand mixer) and slowly drizzle the sugar mixture into the gelatine gradually. Once it is all in turn the speed up and whisk for about 10 minutes until the mixture is fluffy and still slightly warm. Grease up your spatula with vegetable oil and spoon the marshmallow into your tin. Spread it out evenly. Once it’s all flat, tap the tin on the surface. It will release the air bubbles.
Clean your equipment ready to make the white vanilla layer.
Repeat the process with the Vanilla ingredients.
In your bowl add the 30ml water, ¼ tsp vanilla paste, and 1 gelatine sachet and leave to stand. While this is setting, in a saucepan add the 85g sugar, 90g golden syrup, pinch of salt and 30ml water. Place on a medium heat and give a quick stir. Place in your thermometer. Heat the mixture to 115°C (240°F), remove from the heat immediately. This will happen a lot quicker than your almond layer as there is a lot less mixture. Turn on your mixer and slowly drizzle the sugar mixture into the gelatine gradually. Once it is all in turn the speed up and whisk for about 7 minutes until the mixture is fluffy and still slightly warm. Grease up your spatula with vegetable oil and spoon the marshmallow over the pink layer. Spread it out evenly. Once it’s all flat, again tap the tin on the surface.
Dust will your icing sugar/cornstarch mixture. Leave to set for at least 1 hour!
You now have options! Either cut them into small or large squares, covering in the icing/starch mixture and leave them plain. Or if you cut them into larger squares you can dip them in dark chocolate and then into chopped almond flakes or just leave them as dark chocolate! To do this, melt the dark chocolate with in a glass bowl over simmering water in a pan or in the microwave on 15 second bursts. Chop the nuts and place in a small bowl. First dunk the marshmallows into the melted chocolate, about 1/3 up. Either place onto some baking parchment to harden or into the almonds. Leave to set.
Now snuggle down with a hot chocolate and your marshmallows and watch the world go by!