Sunday, May 19, 2013

Homemade Marshmallow (Gluten&Grain Free, Dairy Free, Nut Free, Legume&Soy Free)



Homemade Marshmallow's take me back to my childhood. Every year my Mum would made loads of yummy delights for the school Fete. I loved helping and cleaning up the beaters and bowls!

Toasted Marshmallow's were always a favourite. Sadly people have become 'busy' and many of the simple homemade treats have been overlooked for ready made chemical laden copies that are nothing like the original. Thankfully the word is out that chemicals and processed ready made foods are in no way healthy and really not an option especially when the real food is so simple to make. I know white sugar is processed but its still a real food and for most people a little is ok.

If you don't do well on sugar there is a link below to Maple Syrup Marshmallows and a photo of some that I made. They were pretty yummy too!

MARSHMALLOW

500 grams white sugar
40 grams gelatine
 1 1/3 cups of filtered water

Place above ingredients into a big pot on medium heat stir gently until the sugar is dissolved. Turn heat to where the syrup is gently boiling and time for 10 mins then take off heat immediately. Do not stir!

Line a Lamington tin with baking paper.

Have your Mixmaster all ready to go and as soon as the syrup
has finished its 10 mins pour it straight into the bowl and turn onto a low to medium speed. Add a teaspoon of organic vanilla.

Keep an eye on it and turn it up to a speed where its not spattering every where. Beat till thick and white and creamy. Pour into Lamington tin and let sit for a few hours to set.

Once its set cut into squares using a hot knife and then roll in the toasted  coconut or icing sugar. Rinse the knife under hot running water in between cuts.

TOASTED COCONUT MARSHMALLOWS
To make Toasted Coconut Marshmallows dry roast about 2 cups of desiccated coconut in a pan stirring continually with a wooden spoon till lightly toasted. Roll the Marshmallows in the coconut to coat evenly.
You can also use the coconut left after making Coconut milk in your Thermomix. Link here


MARSHMALLOW ICING & FONDANT

To cover a cake or cupcake in marshmallow you can use the marshmallow as soon as its ready and spread it directly onto the cake or you can let it set then cut it into bigger pieces and place in a microwave safe bowl into the microwave for a few seconds to melt.

Here's a couple of cakes I have used Marshmallow to cover.

You can also add more sifted icing sugar and a little vegetable glycerine or an egg white to make into fondant. I just keep adding icing sugar until its the right consistency then add a little at a time of either glycerine or egg white just to give it a little more give. It's not quite like the pre-made fondant but you are still able to do a few basic decorations with it like the blue flowers below.

The white cake was for my parent's 50th Wedding Anniversary. I piped the pattern over the top with melted marshmallow.

MAPLE SYRUP MARSHMALLOW        Lexie's Kitchen Maple Marshmallows

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