Eggless Citrus Marshmallows
From jo_jo_ba 12 years ago
- 1 hour to make
- Serves 70
Sunny yellow (if you use the colouring) and full of lemon and orange flavour! It's a nice change from your usual Easter Peeps. Original recipe from http://www.frillsinthehills.com/2009/08/make-your-own-eggless-marshmallows.html, modified slightly by me. Read more The NI reflects the amount of sugar/starch actually used in the recipe, not the excess. See less
Ingredients
- 3 tbsp unflavoured gelatine shopping list
- 1 cup water, divided shopping list
- 2/3 cup white corn syrup shopping list
- 2 cups sugar shopping list
- 1/4 tsp salt shopping list
- 1 tbsp orange extract shopping list
- 1 tbsp lemon extract shopping list
- 1 tbsp yellow food colouring (optional) shopping list
Coating:
- 1/2 cup icing sugar (you'll only need about half this to coat) shopping list
- 1/2 cup cornstarch (you'll only need about half this to coat) shopping list
How to make it
- In the bottom of a stand mixer fitted with the paddle attachment, whisk gelatine with 1/2 cup water and set aside.
- In a bowl set over simmering water, whisk together remaining water, corn syrup, sugar and salt.
- Cook the mixture, stirring often, until the mixture reaches 120F.
- Start the mixer and gradually add the cooked mixture, then increase the speed to high and beat 10 minutes, until the mixture becomes thick and meringue-like.
- Add extracts and food colouring and beat 2 minutes more.
- Meanwhile, sift together the icing sugar and cornstarch and then re-sift half of this into the bottom of a lightly oil-sprayed 9x13" pan.
- Scrape the marshmallow "batter" into the tray, smooth the top (as best you can) and set aside for 20 minutes at room temperature. See Photo
- Dust the remaining icing sugar mixture on the top of the tray of marshmallows, then turn out onto a smooth surface. See Photo
- Cut into pieces and coat with the excess sugar mixture. See Photo
- Store in airtight container.
People Who Like This Dish 2
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