- February 2017
- Makes 24 large marshmallows
- Hands-on time 30 min, plus 1 hour setting
These hazelnut-topped marshmallows are light-as-air and incredibly moreish. Susan Boyle, of Two Sisters Brewing, uses a dark malty beer in her recipe as the bitterness works well to complement the sweetness.
- 1.3g (0.1g saturated)
- 26.9g (23.3g sugars)
- no salt
- Flavourless oil for greasing
- 6 tbsp icing sugar
- 6 tbsp cornflour
- 455g granulated sugar
- 1 tbsp liquid glucose (from large supermarkets)
- 340ml dark malty beer or stout
- 9 sheets gelatine (we used Costa Fine Leaf, from Waitrose)
- 2 large free-range egg whites
- 50g toasted hazelnuts, chopped
You’ll also need…
- Sugar thermometer
- 30cm x 20cm shallow baking tray
- Lightly oil the baking tray or use a silicone baking tray. Sift together the icing sugar and cornflour and use half to dust the tray. Reserve the excess for later.
- Put the granulated sugar, liquid glucose and 200ml of the beer in a small heavy-based pan. Bring to the boil and continue boiling to 127°C on a sugar thermometer.
- Meanwhile, in a heatproof bowl, soak the gelatine in the remaining beer. When the syrup reaches around 120°C on the thermometer, beat the egg whites in a stand mixer until stiff. When the syrup reaches 127°C, carefully pour it over the softened gelatine and soaking liquid. The syrup will bubble up vigorously so take great care. Mix well, then pour the syrup into a jug.
- Continue to beat the egg whites and carefully pour the hot syrup from the jug slowly into them – don’t pour it onto the beaters. Beat for 10-15 minutes more until the mixture is stiff and thick enough to hold its shape on the whisk.
- Spoon the marshmallow mixture into the prepared baking tray and top with the chopped hazelnuts.
- Leave the marshmallow to set for at least an hour. Dust the work surface with some of the remaining icing sugar and cornflour mixture. Loosen the marshmallow around the sides of the tray with a palette knife, then turn it out onto the dusted surface. Cut into 24 squares, then roll in the rest of the icing sugar and cornflour. Leave to dry a little, then pack in an airtight container.
When adding the hot syrup, use a stand mixer to leave both hands free to pour. If you don’t have one, use a handheld electric whisk and take extra care – or ask someone to help.
A silicone baking tray will make turning out the marshmallows much easier.
For the beer, Susan recommends 40ft Deep stout from 40ft Brewery in London, or any good stout.
The marshmallows will keep for up to 48 hours in an airtight container.
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