Holiday five-spice marshmallows

Holiday five-spice marshmallows

From
The Artisan Marshmallow
Makes
40
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
515g caster sugar
1 tablespoon glucose syrup
2 tablespoons powdered gelatine
70g egg whites, at room temperature
2 tablespoons apple juice concentrate, (see Notes)
1/2 tablespoons five-spice powder, (see Notes)
coloured sanding sugar, to decorate (see Notes)

Method

  1. Lightly spray a 25 x 30 cm baking tin with oil, line the base and two long sides with non-stick baking paper and lightly spray the paper with oil.
  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 160 ml cold water in a shallow microwave-safe bowl and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved and the liquid is clear.
  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 sugar syrup reaches 127°C, turn off the heat. When the bubbles subside, carefully add the dissolved gelatine – take care, as the mixture may bubble up.
  6. Increase the mixer speed to medium–high and gradually pour the hot syrup mixture down the inside of the bowl in a thin, steady stream. Increase the speed to high and continue whisking until the mixture is thick. Slowly add the apple juice concentrate and five-spice, and whisk until the mixture is very thick and holds its shape, about 10–12 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature.
  7. Use a spatula to scrape the marshmallow mixture into the prepared tin and smooth the surface. Stand for 2–3 hours, until set.
  8. Use the overhanging baking paper to lift the marshmallow out of the tin. Use cutters sprayed lightly with oil to cut the marshmallow into Christmas shapes. Roll in the coloured sugar to decorate.

Notes

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

    If five-spice powder is not to your liking, substitute equal amounts of mixed (pumpkin pie) spice and cinnamon.

    Apple juice concentrate is available in the health food aisle of supermarkets.

    Sanding sugar is available from specialty cake decorating stores or online.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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