Liquorice marshmallow twists

Liquorice marshmallow twists

From
The Artisan Marshmallow
Makes
20 twisted ropes
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
125ml reduced-fat milk
40g soft liquorice, roughly chopped
345g caster sugar
1 tablespoon glucose syrup
1 tablespoon powdered gelatine
35g egg whites, at room temperature
1/2 teaspoon black gel-based food colouring, (see Notes)

Coating

Quantity Ingredient
2 tablespoons icing sugar
2 tablespoons cornflour

Method

  1. Lightly spray 3–4 large trays with oil. Warm the milk and liquorice in a saucepan over low heat, without boiling and stirring often, until the liquorice is soft. Blend until smooth, then strain through a fine sieve into a shallow, microwave-safe bowl. Set aside to cool. Set aside 2 tablespoons of the sugar.
  2. Combine the remaining sugar, the glucose and 125 ml water in a deep heavy-based saucepan and 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 the liquorice-flavoured milk and whisk to combine. Set aside for 5 minutes. Heat in the 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 white in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the reserved sugar, whisking until thick and glossy. Keep the mixer running on medium speed. When the sugar syrup reaches 127°C, turn off heat and allow the bubbles to subside.
  5. Increase the mixer speed to medium–high and gradually 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 whisk until the mixture is very thick and holds its shape, about 8–10 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature. Add the black gel colouring and mix until combined.
  6. Scoop the marshmallow mixture into a large piping bag fitted with a plain 5 mm nozzle and pipe long parallel lines of marshmallow onto the trays. Stand for about 1 hour, until they are set enough to hold their shape without breaking.
  7. Meanwhile, to make the coating, sift the icing sugar and cornflour together. Dust your fingers with the coating to stop the marshmallow sticking to them and lay 2 lengths of marshmallow side by side. Place a third length of marshmallow on top. Carefully twist the marshmallow, holding down one end with a flat-bladed knife. Once twisted, weight the other end with another knife. This will stop them unravelling. (Alternatively, once twisted, bring the two ends together and let the ropes intertwine to make a thick double twist.) Repeat with the remaining lengths of marshmallow. Dust lightly with the coating and leave to set for 1–2 hours. Trim the ends and cut into smaller pieces with kitchen scissors.

Notes

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

    Gel-based food colouring is available from cake decorating stores and some specialty/gourmet stores, or online.

    You can also try plaiting the lengths of marshmallow, or curling them up in scroll shapes.

    This technique can be used to make twists of different colours and flavours. Use the Citrus marshmallow from the roulade recipe as it has the right consistency.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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