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Marshmallow Strings

Marshmallow Strings

Recipe Submitted By: bakingmad

This Marshmallow Strings Recipe is taken from Eric Lanlard’s book Home Bake (page 86). We hope this offers you baking inspiration.

Preparation Time	40 minutes
Portions	Serves 6
Skill Level	Easy
Average Rating

Marshmallow Strings Ingredients

50 grams	Icing Sugar (Silver Spoon Homegrown)
20 grams	Cornflour
250 grams	Golden Caster Sugar (Billington's)
200 ml	Water
90 grams	Free Range Eggs egg whites (from 3 large eggs)
2 tbsp	powdered gelatine, dissolved in
4 tbsp	Water (see tip)
1	Vanilla Pods (Nielsen-Massey) (halved)

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How to make Marshmallow Strings

Click on the text to highlight the different stages as you go along,
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Line a rectangular baking tin about 18 x 28 x 5cm (7 x 11 x 2in, or the longer the better), or a roasting tin, with baking paper, snipping into the corners so that the paper lines the base and sides of the tin.
Mix the icing sugar and cornflour together then sift half into the tin to dust it generously.
Make a syrup by putting the caster sugar and water into a saucepan, and heating gently, without stirring, until the sugar has dissolved. Increase the heat and boil until it reaches 130ºC/266ºF, or hard ball on a sugar thermometer.
In the meantime whisk the egg whites in an electric mixer to stiff peaks.
Pour the hot syrup over the egg whites in a nice small stream. Then whisk in the dissolved gelatine in a thin stream. Scrape the seeds from the vanilla pod into the bowl, and whisk in (or add a different flavouring and chosen colouring, see below).
Scoop the warm mixture into the prepared tray, spread into an even layer and dust with the rest of icing sugar/cornflour mix. Leave to cool and set for at least a couple of hours.
Turn the paper and marshmallow out of the tin, put on a chopping board, and peel off the paper. Cut the marshmallow in long strings using a very sharp knife dipped in hot water. Store in an airtight container, as otherwise they will dry out very quickly.
Alternatives: Use food colouring and flavours to match: raspberry/pink, lilac/lavender, green/pistachio, white/vanilla, etc.
Tip: Put the water in a medium bowl then sprinkle the gelatine over the surface. Tilt the bowl so that all the powder is absorbed by the water. Leave to stand for 5 minutes then stand the bowl in a small pan of gently simmering water until the gelatine has dissolved to a clear liquid.