There is something idyllic and old fashioned about making your own sweets, and it is much more rewarding than opening up a packet. The recipe is a little tricky and involves sugar work, so make sure you can concentrate when making them, and a spare pair of hands can come in handy too. But trust me the end result is all worth it. These mallows are light and fluffy with gooey middles that ooze fresh raspberry pieces. I was first tempted to make these when I was flicking through James Martin’s Sweet Baby James’ Desserts cookbook and they jumped at me. I made them many years ago now with my Aunty in Jersey and everyone happily devoured them. I was so pleased when gourmet marshmallows made a come-back and I have been meaning to do this recipe again ever since. Now marshmallows come in all sorts of flavours rather than in just the standard pink and white colours. I have put a new twist on them this time, as these ones have a suggestion of Turkish Delight about them with the subtle addition of rose water.
Makes about 450g
455g/1lb Granulated sugar
1 tbsp Liquid Glucose
200ml/7fl oz water
2 large free-range egg whites
9 sheets Gelatine (about 16g/½oz), soaked in 140ml/5fl oz water
1 tsp Rose water
Icing sugar, for dusting and coating
Cornflour, for dusting and coating
125g/4½oz Fresh Raspberries
- Place the sugar, glucose and water in a heavy-based pan. Bring to the boil and continue cooking over a high heat until it reaches 127C/260F on a sugar thermometer – take care as the mixture is very hot.
- Meanwhile, beat the egg whites with an electric whisk until stiff peaks form when the whisk is removed.
- When the syrup is up to temperature, remove from the heat and carefully slide in the softened gelatine sheets and their soaking water. The syrup will bubble up so take care not to burn yourself. Pour the syrup into a metal jug.
- Continue to beat the egg whites while slowly pouring in the hot syrup from the jug. The mixture will become shiny and start to thicken. Add the rose water and continue whisking for 5-10 minutes, until the mixture is stiff and thick enough to hold its shape on the whisk.
- Lightly oil a 30cm/12in x 20cm/8in shallow baking tray. Dust the tray with sieved icing sugar and cornflour and then spoon half the marshmallow mixture over and smooth it with a wet palette knife.
- Coat the raspberries with a mixture of icing sugar and cornflour, and lay over the top of the marshmallow mixture. Cover the raspberries with the remaining marshmallow mixture and leave for at least an hour in the fridge to set.
- Dust a work surface with more icing sugar and cornflour. Loosen the marshmallow around the sides of the tray with a palette knife and turn it out on to the dusted surface. Cut into squares and roll in the sugar and cornflour. Leave to dry a little on a wire rack before packing into an airtight box.