Supplies
- 125 milliliters cloudy lemonade
- 2 x 12 grams sachets gelatine powder
- 450 grams caster sugar
- 150 milliliters golden syrup
- Icing sugar, to dust
Steps
- STEP 1
- Pour the lemonade into a large bowl or the bowl of a stand mixer and sprinkle
- Over the gelatine. Set aside to allow the gelatine to soften and absorb the liquid.
- STEP 2
- Whilst the gelatine is soaking, put the caster sugar and golden syrup in a saucepan
- With enough water to cover, around 150 milliliters. Cook over a low heat, stirring all the
- Time, until the sugar has dissolved. As soon as there are no longer visible grains of
- Sugar, turn up the heat and bring the mixture to the boil. Use a sugar thermometer
- To monitor it, and once it reaches 130°C take it off the heat and allow to cool for
- 1 minute so the mixture is no longer bubbling.
- STEP 3
- Whisk the gelatine/liquid mixture in a food mixer on a medium speed. Add the
- Syrup, slowly pouring it down the side of the mixer bowl. Try to avoid pouring
- Directly onto the whisk or you will get grainy lumps of sugar in the marshmallow.
- The mixture should become pale and grow in volume like a very stiff meringue.
- STEP 4
- Once all the syrup has been added, continue to whisk for 5-10 minutes, until the
- Marshmallow mix becomes really thick and cools a bit more. The outside of the
- Bowl should be just slightly warm when the mixture is ready, and the marshmallow
- Will start to get really sticky. Use an oiled spatula to scrape it out of the bowl and
- Keep cleaning it with boiling water when it gets too covered. To make simple cubes,
- Spread the mixture into a square baking tray lined with oiled clingfilm and leave to
- Set for 1-2 hours at room temperature until the marshmallow feels firm. Dust in
- Cornflour or icing sugar once set and cut into small cubes.
- The marshmallows will keep for up to 1 week, and make great gifts.