Four kinds of homemade marshmallow – for the children in the family or the child in you

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Note that you will need a candy thermometer.

And please handle these recipes with extreme care. You do not have to watch the boiling syrup constantly, but don’t leave the kitchen, and don’t let children do this by themselves.

Also be careful when whipping the syrup after boiling and beware of splattering that might still be very hot.

The marshmallows can be decorated any which way you like, or each person can dip theirs in melted chocolate, or drop them in their coffee or hot chocolate ……

The first ones – plain vanilla – work well in hot chocolate, and the ones with dark chocolate and cinnamon meld nicely on top of a cup of coffee.

 

Vanilla marshmallows

20 gelatine leaves

2 dl water

400 g sugar

1 vanilla pod

200 g icing sugar

 

Spread half the icing sugar over the bottom of a shallow dish. This recipe will fill a dish measuring approx. 17 x 29 x 4,5 cm. A surplus is fine as it will coat the sides when you start to cut the marshmallows.

Soak the gelatine leaves in plenty of water

Bring water, sugar and content of the vanilla pod to the boil and let boil gently for at least 20 minutes till it reaches a temperature of 120 C.

Squeeze the water out of the gelatine and add the gelatine to the syrup. Stir till the gelatine has completely dissolved.

Transfer to a deep bowl and whip till the mixture becomes extremely thick and you can almost hear the mixer start to groan.

Pour into the dish – work quickly before it becomes too springy and unmanageable.

Spread the other 100 g icing sugar on top and let cool completely for an hour or two at room temperature. When ready to serve, cut with a knife or scissors.

Next time I’ll add some chili one way or another – how could I forget?

 

Marshmallows with chocolate and cinnamon

8 gelatine leaves

1 dl water

200 g sugar

50 g icing sugar

50 g cocoa powder

50 g dark chocolate

3/4 tsp ground cinnamon

 

Soak the gelatine leaves in plenty of water.

Mix icing sugar and cocoa together and spread half of it over the bottom of a shallow dish. This recipe will fill a dish measuring approx. 14 x 293 x 4 cm. A surplus is fine as it will coat the sides when you start to cut the marshmallows.

Finely chop the chocolate.

Boil the water and sugar gently till it reaches a temperature of 120 C.

Squeeze the water out of the gelatine and add the gelatine to the syrup. Stir till the gelatine has completely dissolved.

Transfer to a deep bowl and start whipping. When it starts to thicken, but while the substance is still warm enough, add chocolate and cinnamon and continue whipping till the mixture becomes extremely thick and you can almost hear the mixer start to groan.

Pour into the dish – work quickly before it becomes too springy and unmanageable.

Spread the rest of the icing sugar/cocoa powder mixture on top (a surplus is fine as it will coat the sides when you start to cut the marshmallows) and let cool completely for an hour or two at room temperature.

 

Marshmallows with white chocolate and dried blueberry powder

Follow the recipe above but use white chocolate instead of dark chocolate, and dried blueberry powder instead of cocola powder, and also add 2 tsp blueberry powder to the mixture instead of the cinnamon.

 

Marshmallows with licorice, turmeric and chili

As above, but add a fresh red chili, halved lengthwise and deseeded, to the syrup while boiling. Remove the chili before whipping and adding licorice powder and turmeric.

 

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