Jam doughnut marshmallows

Jam doughnut marshmallows

From
The Artisan Marshmallow
Makes
24
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
1 quantity Classic vanilla marshmallows
2 tablespoons raspberry jam

Cinnamon sugar coating

Quantity Ingredient
75g sugar
1/2 teaspoon ground cinnamon

Method

  1. Lightly spray four 12-hole round-based gem irons, 30 ml silicon baking moulds or 30 ml mini muffin pans with oil.
  2. Prepare the marshmallow mixture as instructed.
  3. Transfer the mixture to 2 large piping bags fitted with plain nozzles and pipe into the oiled moulds, ensuring you do not over-fill them. The top of the marshmallow mixture should be flush with the tops of the holes. Use a teaspoon dunked in very hot water, then dried, to scoop a slight indent in the centre of each marshmallow. This is where the jam will go. Spoon about 1/8 teaspoon of jam into each indent. Stand for 1–2 hours, until set.
  4. Meanwhile, to make the coating, mix the sugar and cinnamon together.
  5. Carefully slide 2 marshmallows out of their holes and sandwich together. They should be sticky enough to join together securely. Repeat with the remaining marshmallows, then roll in the coating.

Notes

  • Keep in an airtight container for 2–3 days.

    You can spoon the mixture into the oiled moulds if you like, though piping is quicker.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again