TE ATIME TRE ATSWWW.FOODHEAVENMAG.COM JUNE baking heaven 71
Pink and
white vanilla
marshmallows
MAKES ABOUT 30
1 tbsp icing sugar
1 tbsp cornflour
2 tbsp powdered gelatine
400g (14oz) granulated sugar
50g (1¾oz) golden syrup
2 large free-range egg whites
a pinch of salt
1 tsp vanilla extract
pink food colouring paste
1 Mix the icing sugar and cornflour in a
small bowl. Lightly grease a 23cm (9in)
square tin with a depth of about 5cm
(2in) with a little sunflower oil and dust
with the icing sugar and cornflour mix,
tipping out and reserving the excess.
2 Measure 6 tbsp cold water into
another small bowl, sprinkle
over the gelatine and set aside.
3 Tip the sugar into a medium-sized
pan, add 250ml (8¾fl oz) water and the
golden syrup and place the pan over a
medium heat until the sugar has
dissolved. Bring the mixture to the boil
and continue to cook steadily until the
syrup reaches 120°C/250°F on a sugar
thermometer. Remove from the heat,
add the sponged gelatine and stir until
thoroughly combined and the gelatine
has melted.
4 Place the egg whites in the bowl of an
electric mixer fitted with a whisk
attachment. Add a pinch of salt and
whisk until the whites hold a stiff
peak. Add the vanilla and the hot gelatine
syrup in a steady stream and continue to
whisk for a further 3-4 minutes, until the
mixture will hold a ribbon trail when the
beaters are lifted from the bowl.
5 Pour half the mixture into the
prepared tin in an even layer. Add a tiny
amount of pink food colouring paste to
the remaining mixture and stir until
evenly coloured. Pour the pink
marshmallow over the white and
leave to set (at least 2 hours).
6 Once the marshmallow has
completely set, dust the work surface
or a board with the remaining icing
sugar and cornflour mixture. Carefully
tip the marshmallow out onto the
prepared board and cut into squares,
using a sharp knife. Dust the individual
marshmallows before packaging.Honeycomb
MAKES ABOUT 20 PIECES
300g (10½oz) caster sugar
150g (1¾oz) golden syrup
a pinch of cream of tartar
1 tsp white wine vinegar
1½ tsp bicarbonate of soda
150g (1¾oz) dark or milk chocolate
1 Line a 20cm (8in) square baking tin
with lightly oiled foil. Half-fill the sink
with cold water and have ready a whisk
and the bicarbonate of soda.
2 Tip the sugar, syrup, cream of tartar
and vinegar into a medium-sized, solid-
based pan. Add 5 tbsp water and set the
pan over a medium heat. Stir until the
sugar has dissolved, then bring the
mixture to the boil. Continue to cook
until the mixture turns amber-coloured
and reaches ‘hard crack’ stage, or
154°C/300°F on a sugar thermometer.
3 As soon as the caramel reaches the
right temperature, remove the pan from
the heat and plunge into the sink of cold
water to speed up the cooling process.
Working quickly, tip the bicarbonate into
the caramel and whisk to combine
evenly; the mixture will foam up like a
mini volcano. Pour into the prepared tin
in an even layer and leave to cool.
4 Melt the chocolate in a bowl set over
a pan of barely simmering water and stir
until smooth. Remove from the heat
and cool slightly. Turn the honeycomb
out of the tin, peel off the foil and break
into chunks. Half dip each piece into the
melted chocolate. Leave to harden
before packaging.
5 Stored in an air tight container, it will
keep for 2-3 days.Pack
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