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Marshmallow Masterclass
by Chef Dilene Cranna

Description:
Serving:

Ingredients:

Method:

Hydrate the gelatine and leave aside – follow package instructions to do this.
Combine the water, castor sugar and liquid glucose in a saucepan; bring to the boil – at this stage, flavouring or a colorant may be added.
Cook the sugar until it reaches 115ºC – about 10 minutes – until the sugar is sticky and starts to brown – the soft ball stage.
In a Kitchen Aid or Kenwood Mixer – note, you cannot do this by hand – slowly whisk the egg whites to the soft-peak stage, careful not to overbeat them. Ensure you use a metal bowl for this, because of the temperature of the sugar.
Once the sugar is at temperature, add the gelatine and ensure it is properly dissolved.
Pour the hot sugar into the still whisking egg whites; turn the speed to full and beat until the mixture thickens and cools – about 10 minutes. Pour the mixture onto a tray lined with baking or wax paper and allow to cool overnight.
Alternatively, the mixture can be piped into different shapes and decorated as desired; piped onto cookies and covered in chocolate like sweetie pies; or spread out and sprinkled with nuts and dried fruit and rolled up like a lollypop.