Ginger bread man marshmallows
This amazing recipe for Gingerbread Man Marshmallows comes from The Devilled Egg online cookery school, featuring Steenbergs Organic Pumpkin Pie...
Ingredients
| 9 | leaves of gelatine |
| 450g | caster sugar |
| 7g | liquid glucose |
| 60g | egg whites |
| 1 teaspoon | of almond extract |
| 1 tablespoon | of pumpkin pie spice mix |
| Icing sugar and cornflour for coating |
Method
- Line a large baking tray with cling film followed by a few tablespoons of the icing
- sugar and cornflour
- Soak the gelatine in 140ml cold water
- Place the sugar, 200ml of water and glucose into a pan and gently heat
- until the sugar has dissolved
- Boil until the mixture has reached 127C (about 15 minutes)
- Carefully pour in the soaked gelatine and the water it was soaking in
- Whisk the egg whites with an electric whisk until stiff (start once
- the sugar syrup is around 115C to avoid the sugar syrup cooling down too much)
- Continue whisking whilst you pour in the hot sugar syrup
- Add the spice mix and almond extract
- Continue whisking until the mixture is shiny, stiff and cooled (up to 10 minutes)
- Pour the mixture onto the prepared tray
- Leave to set for a couple of hours
- Release the sides of the marshmallow with a palate knife and invert on to a
- chopping board
- Cut either with a knife or a cookie cutter
- Combine more icing sugar and cornflour in a bowl and coat the marshmallows,
- otherwise they are too sticky to handle
- Leave to dry out overnight and serve
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