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Today’s post is going to be short and sweet – just like the recipe! You won’t have to stumble through paragraphs about my current inability to bake bread or have to look at my Official Treat Taster’s pizza face because I’m trying to get this written and published as fast as I can.
That doesn’t mean I don’t care about you – because I do. Just not as much as this letter I’m writing at the minute. I can’t tell you too much but if I work on this letter enough and get it juuust right, then I’ll love you guys even more and be able to bombard you with even more yummy recipes and irrelevant, trivial stories.
We had a BBQ last week and I was eager to make s’mores, only to discover that we didn’t have any marshmallows. I toyed with the idea of running to the shop but then images of chemicals personified by evil, icky looking monsters stomping all over my fluffy marshmallows popped into my head so I decided to make my own.
These are fantastic! Fluffy, chewy and insanely sweet, eating one of these is as close as you’ll get to eating a cloud. I’ve got no time for unusual similes or thought-provoking metaphors – just get in the kitchen, make these babies and be prepared for the best s’mores of your life!
Recipe from Hugh Fearnley-Whittingstall
Makes 32 large marshmallows
25g gelatin granules
1 + ½ cup water
2 egg whites
1. Mix together 1 teaspoon each of icing sugar and cornflour. Lightly oil an 8”x8” square cake tin and dust with the icing sugar-cornflour mixture.
2. Dissolve the gelatin in ½ cup water in a bowl over a pan of simmering water. Remove from the heat when fully dissolved.
3. Beat the egg whites in a stand mixer until they hold stiff peaks.
4. Add the sugar to a separate sauce pan with 1 cup of water and stir over a low heat until fully dissolved. Raise the heat so the syrup boils fiercely and continue to stir constantly for about 5 minutes then remove from the heat.
5. Pour the dissolved gelatin mixture into the syrup and stir well.
6. Switch the mixer on low and slowly pour the gelatin syrup into the egg whites. Carry on mixing for about 10 minutes or until the mixture is thick and creamy but still pourable.
7. Pour the mixture into the prepared tin and leave at room temperature for a few hours to cool.
8. Dust a chopping board with icing sugar and ease the marshmallow out of the tin onto the board. Using a greased knife, divide the huge marshmallow into 32 chunks and dust each one with icing sugar.
Store in an air-tight container until you’re ready to s’moreodose.
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