Ever made your own marshmallows? Try these gorgeous pink and white confections! Plus there’s also a few tips to working with sugar.

Makes 12 cubes

Ingredients

280g white sugar
80ml water
1 vanilla bean, seeds removed
6 sheets gelatine, softened in ice water
5ml salt
Pink food colouring
125ml icing sugar
125ml corn flour

Method

  • In a medium sized pot combine the sugar, water and vanilla seeds.
  • Bring to a slow simmer and stir until the sugar has dissolved. Turn up the heat and bring to a rolling boil of 120 ˚C on a sugar thermometer.
  • Melt the softened gelatine sheets in a microwave. Using an electric mixer, beat the gelatine while slowly adding the hot sugar syrup. Add the salt and continue beating for 10-15 minutes until thick and white.
  • Divide the mixture into two halves and add a drop of pink colouring to one half and mix. Pour each mixture separately onto a baking dish lined with icing sugar and place in the fridge until firm.
  • Sandwich the two sheets together and cut into large cubes. Roll in a mixture of icing sugar and corn flour. Store in an airtight container.

Tips when working with sugar cooking

  • Sugar is a natural crystal and will always try to go back to its natural form during cooking. Stirring a sugar mixture too much once it starts to boil will cause the sugar syrup to crystallize, rendering it unusable.
  • Always work with care when melting sugar – it is very hot and can cause serious injuries.
  • As a sugar syrup cooks, water evaporates, the sugar concentration increases and the temperature rises. Temperatures reached by the sugar syrup will determine the texture of the cooled mixture – these are known as sugar stages.
  • When boiling sugar for candy-making, adding a spoon of glucose will prevent it from forming crystals and absorbing moisture.

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt

Start typing and press Enter to search

MacaronParis Brest