twigg studios

A British baking blog, food photography

christmas spice marshmallows

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these marshmallows taste like mouthfulls of christmas,
i experimented and used a mixture of brown sugars rather than just using caster sugar i think it added the extra flavour,

i got a jar of stem ginger in syrup and used both the ginger and syrup from the jar

recipe
3 tbsp corn flour
3 tbsp icing sugar
sunflower oil
3 tbsp water
6 sheets of leaf gelatin or 3 and a half sachets of unflavoured powdered gelatin
1 and 3/4 cups or 350g caster sugar ( i used a mixture of light brown, dark brown and caster sugar)
2 piece of stem ginger in syrup
2 tbsp of the syrup from the jar of stem ginger
1 tbsp cinnamon
1 tbsp ginger
1 tbsp cocoa powder
1 tsp mixed spice
1 tsp vanilla extract
1/2 tsp salt
1 tsp molasses
2 egg whites
grease a tin with sunflower oil, then mix the corn flour and icing sugar together and sift over the tin, tip out any excess. (you can add a little cocoa powder too)
add the leaf gelatin in a bowl covered in water and set aside.

add the egg whites and salt and 1 tbsp of sugar in the bowl of a stand mixer fitted with the balloon whisk attachment, don’t turn it on yet leave it until the sugar has almost heated up.

in a pan add the rest of the sugar with 2 tbsp of water, stir until the sugar has dissolved, then attach a sugar thermometer and heat to 125c
using a pastry brush down the sides of the pan with water constantly while the sugar is heating up so it doesn’t burn.
puree the stem ginger in a food processor.
when the sugar reaches 120c turn on the mixer and start mixing the egg whites until stiff peaks,
squeeze any excess water out the leaf gelatin and add to the syrup and stir, the syrup will bubble up so be careful not to burn your self, then pour in a slow steady stream into the egg whites while mixing, allow to mix for 3 minutes until thick and glossy then add spices, cocoa powder, molasses, vanilla, ginger syrup and pureed stem ginger. continue mixing for another 5 minutes until thick and glossy
pour into the prepared tin and spread out, sift more icing sugar over the top.
leave for 4 hours then slice and roll in more icing sugar/cornflour.
melt some dark chocolate and dip in one side of the marshmallow and sprinkle over chopped almonds, candied ginger and mixed peel.
these will keep in a airtight container for 4 days.

sew chatty
not just a housewife
sew can do

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