Sunday, October 21, 2012

Bramble Marshmallows

This month's Random Recipes is something a little bit should more appropriately be called 'Random Ingredients' as the idea was to reach into the deepest darkest recesses of our kitchen cupboards and pull out the first thing we touch.
I stretched into one of my very full baking cupboards and pulled out Gelatine. Now I'm not even sure why I have gelatine in my cupboard and was initially a little bamboozled as to what to make with it but after a little look through one of my recipe folders I came across a recipe for Bramble Marshmallows. As it happens I was quite excited about making Marshmallows as I'd been admiring the Marshmallowists stand at the Cake and Bake Show a few weeks ago and I also have so many blackberries which I collected during September.
My Random Recipe this month is from the BBC GoodFood website. I often print off the recipes I like and put them in a folder with others I've ripped out from various food magazines.
To make the marshmallows was actually simplier than I thought...and even more surprisingly they actually tasted like marshmallows! The first stage involved preparing the gelatine by dissolving 9 of the sheets in 150ml of water. 
The other slightly more unusual ingredient in this recipe is Liquid Glucose but you can now buy it in the baking aisle at most supermarkets. The liquid glucose was added to a pan of water along with granulated sugar. This mixutre was then heated to 125C/256F.
Whilst the sugar syrup was heating the egg whites were whisked until stiff and then when ready the sugar syrup was added to them. To add the syrup continue to whisk the eggs and pour in the syrup in a steady stream. A teaspoon of vanilla was also added at this stage.
After whisking for 10 minutes the marshmallow was ready and half the mixture was poured into a 20 x 30 cm baking tray which had been sprinkled with a mixture of icing sugar and cornflour.
The blackberries were then sprinkled over the mixture...mine were a little more 'arranged' to make sure of an even spread.
The marshmallow must then be left in a cool place for at least 2 hours to set until firm. I left mine overnight to make doubly sure.
Finally, the whole thing was turned out on to baking paper which was sprinkled with the icing sugar/cornflour mix. The marshmallows easily cut into squares and to finish they were rolled in the sugar mix.
 The finished product was really yummy and the blackberries give a really great fruity hit.
If I'd realised before how easy marshmallows were to make I'd have tried them well before now. I've already had a look at lots of other marshmallow recipes online, so watch this space!
Random Recipes is hosted by Dom over at Belleau Kitchen. It's a great way to find new recipes and try things you wouldn't normally why not join in next month!


50g icing sugar
50g cornflour
9 sheets gelatine
450g granulated sugar
1 tbsp liquid glucose
2 large egg whites
1 tsp vanilla extract
140g blackberries

Start by lining a 20 x 30cm baking tray. Then sift together the icing sugar and cornflour, sprinkle some of this mixture into the baking tray and then set the rest aside in a bowl. Measure out 150ml hot water and add the 9 sheets of gelatine, these should dissolve into the water but you may need to give it a stir if necessary.

Put 200ml of water into a heavy based saucepan (it shouldn't be non-stick) along with the granulated sugar and liquid glucose. Heat over a low heat until the sugar has dissolved but do not stir, you can however swirl the pan. Once the sugar has dissolved turn up the heat and boil, continue to heat until you reach the firm ball stage, this is 125C/256F on a sugar thermometre.

Whilst the sugar is getting up to temperature, whisk the egg whites until they're stiff. When the sugar syrup reaches 125C/256F then carefully pour it into the jug with the gelatine water. Be very careful as the water will bubble up vigorously when you add the sugar syrup.

Resume with the egg whisking and pour in the sugar syrup in a steady stream as you whisk. Try to avoid pouring the syrup near the beaters otherwise it can splatter. Next add the vanilla extract and then continue to whisk for around 10 minutes. The mixture should be shiny and it will go very stiff.

After 10 minutes pour half the mixture into the prepared tin and then scatter with the blackberries...I was a little less haphazard and 'arranged' the blackberries to ensure even distribution! Pour on the rest of the egg mixture and leave somewhere cool and dry to set for at least 2 hours until firm. I left mine overnight.

To make the squares place some baking parchment onto a chopping board and sprinkle with the remaining icing sugar/cornflour mixture. Turn out the marshmallow and cut into squares and then roll in the sugar mixture. The marshmallows will keep in an airtight jar but are best eaten within a day or so.

* Adapted from BBC GoodFood


  1. Thanks for the step by step photo guide - very useful. I love marshmallows and yours look wonderful. I've never actually made them I'm worried I would have the same failure with them as I do with fudge. A challenge I must over come!


  2. Well there's another thing I've never made but always wanted to. Yours look truly magnificent (if that can be said if the humble marshmallow?) Great find in the cupboard there and great entry. Thanks do much for entering! Xx

  3. They look ace Laura. They're on my to do list, I just need a sugar thermometer first! xx

  4. Wow what a nice idea with the blackberries, I can just imagine how good that would be! I just found out about a bakery downtown that does all kinds of crazy flavour gourmet marshmallows and it got me thinking about whipping up a batch, this post has definitely motivated me to do so!

  5. What a yummy treat. This sounds so good I've always wanted to try making my own marshmallows. I agree with Miss Cakeaholic and I'll need a sugar thermometer as well : )

  6. Your marshmallows look beautiful as well as delicious. Who would have thought a marshmallow could be beautiful!

  7. What a fab recipe and what lovely photos too Laura! Great random recipe and I really fancy the look of those! Karen

  8. Thanks everyone! I would definitely recommend a sugar thermometre, I think it's one of my top baking purchases, I've used it for loads of things! :-)

  9. these are wonderful Laura! I must say I find marschmallows extremely addictive. I get cravings for them and your ones are just sooo inviting!

  10. Wow Laura...these look hard core! I absolutely love Marshmallows and these are now on my to do list! Beautiful photos and great recipe! Have just stumbled onto your blog and I'm addicted!

  11. They look beautiful, a really tasty treat x

  12. They look so moreish! They would be lovely wrapped up as a gift too - I would probably end up eating them all before giving them away though!!!

  13. What beautiful marshmallows! I love the colourful bursts from the blackberries. I imagine the tartness would offset the sugary sweetness really well too.

  14. Gosh, these look superb Laura. Who would have thought of using blackberries, but what an excellent idea. I can imagine the tartness would be really good with the sweet marshmallows and the extra colour makes for added interest. Strangely, I was going to have a go at making marshmallows today and then didn't quite do it because I thought they might be a bit tricky. Now you've dispelled that myth, I might give them a go at the weekend if I have time.

  15. I am such a fan of making marshmallows, I love the idea of bramble ones! Thanks for the lovely idea :-)

  16. These look so perfect! I've never braved making marshmallows before other - but now I'm thinking I should give it a shot.

  17. They are stunning! I am so impressed. Gorgeous. I love the combination - the brambles look amazing set against the white clouds, don't they?

  18. How fantastic! I love the idea of using real fruit in fresh marshamallows, it elevates them to the next level. Pinning this one ;0)

  19. This is a yummy twist!! My kids would love it!

  20. The berries really did add a lovely burst of flavour! :-)


Your comments are greatly appreciated!