Marshmallow liquorice allsorts

Marshmallow liquorice allsorts

From
The Artisan Marshmallow
Makes
35
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
515g caster sugar
1 tablespoon glucose syrup
2 tablespoons powdered gelatine
70g egg whites, at room temperature
2 teaspoons vanilla bean paste
8-10 drops raspberry oil flavouring, (see Notes)
pink food colouring
1 quantity Liquorice marshmallow twists

Method

  1. Lightly spray two 25 x 30 cm slice tins with oil and line the base and two long sides of each with non-stick baking paper. Lightly spray the paper of one tin with oil and leave the other unsprayed.
  2. Combine 460 g of the sugar, the glucose and 185 ml water in a small, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 127°C on a sugar thermometer (this is the upper end of the hard-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.
  3. Meanwhile, slowly sprinkle the gelatine over 185 ml cold water in a shallow microwave-safe bowl and set aside for 5 minutes. Heat in a microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved.
  4. When the sugar syrup reaches 115°C, whisk the egg whites in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the remaining sugar, whisking until thick and glossy. Keep the mixer running on medium speed.
  5. When the syrup reaches 127°C, turn off the heat and allow the bubbles to subside.
  6. Increase the mixer speed to medium–high and pour the gelatine mixture down the inside of the bowl in a thin, steady stream. Add the hot sugar syrup in the same manner. Increase the speed to high and continue whisking until the mixture is thick. Add the vanilla and whisk until the mixture is very thick and holds its shape, about 10–12 minutes. The outside of the bowl should almost be at room temperature.
  7. Use a spatula to scrape half the marshmallow mixture into the tin with the unsprayed paper and, working quickly, smooth the surface. Return the bowl to the mixer stand and whisk in the raspberry oil and food colouring until combined. Scrape the raspberry mixture into the tin with the sprayed paper and smooth the surface.
  8. Prepare the liquorice marshmallow mixture as instructed and spread evenly over the raspberry marshmallow. Stand for 1–2 hours, until set.
  9. Meanwhile, to make the coating, sift the sugar and cornflour together. Invert the vanilla marshmallow onto the liquorice marshmallow. They should hold together. Dust the top of the marshmallow with some of the coating and turn out onto a surface. Dust the bottom with more coating. Use a hot knife or cutters to cut the marshmallow into bite-sized pieces. Toss the marshmallow pieces in the remaining coating, dusting off the excess.

Notes

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

    Raspberry oil flavouring is available from specialty cake decorating stores or online.

    Don’t be shy when adding colour to the marshmallow mixtures!
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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