These sweet little clouds will toast up on a bonfire just like the store bought kind. Now, much of what goes into a marshmallow cannot be altered, its composition relies on the sugars and proteins to make and maintain that soft airy texture the dish is best known for, so today we are substituting any artificial flavours for real fruit!
Blueberry Marshmallows
1 Cup Blueberries
¼ Cup Sugar
2 Packets Unflavoured Gelatin
½ + ¼ Cup Cold Water
1 Cup Sugar
1/3 Cup Corn Syrup
4 Egg Whites
1 tsp Vanilla Extract
1 tsp Vinegar
2 Tbsps Icing Sugar
For the blueberry flavouring heat 1 cup blueberries with ¼ cup sugar. Puree and pour through a fine mesh strainer.
There are a number of different ways for making marshmallows; we’re going to be using the Italian meringue method. Place ½ cup water with 1 cup sugar and 1/3 cup corn syrup in a medium sauce pot on medium high and leave to simmer. The sugar will be done once it reaches 245°F.
Whisk together the egg whites, vinegar, and icing sugar until they reach stiff peaks.
Add the gelatin and remaining water into the blueberry flavouring and heat on low until the gelatin is dissolved.
Once the sugar has reached 245°F remove it from the heat and begin slowly pouring it into the meringue while whisking on high speed. Remember to add the sugar slowly and constantly to the meringue, once the sugar cools you won’t be able to add it into the meringue anymore. Next add the gelatin mix into the meringue using the same method as before. Continue whipping the mixture until it has cooled to room temperature.
Oil and liberally dust a 6” pan with icing sugar. Pour the mixture into the pan and allow it to set overnight in a cool dry area. Dust once more before cutting your marshmallows into portions.
These keep for about a week in an air tight container, but they taste best fresh!
This week’s treat is a familiar favourite known the world over, from beverages to campfires this versatile confection lends itself easily to so many things. What better way to get ready for the camping and outdoor season than to make your very own marshmallows!
