Homemade marshmallows are pretty much pure indulgence. Fluffy, sugary and delicious. While storebought marshmallows are having more and more seasonal flavour variety these days, homemade marshmallows can have any kind of flavour.
I would say that Love Food‘s Marshmallows Made Marvellous is not necessarily targetted at those who are making marshmallows for the first time. It is not as interested in addressing the comprehensive mechanics of making marshmallows (this is definitely a trickier food – and requires at least a hand mixer. A stand mixer is preferable, but marshmallows just cannot be made totally by hand) and more in some really interesting and creative flavours. Particularly, there’s some great seasonal flavours – I loved the gingerbread and the pumpkin & pecan marshmallows. This is definitely for a keen marshmallow lover and this cute, puffy little book is a great resource for more advanced marshmallow making.
Something that I really liked is that these recipes don’t use corn syrup. Corn syrup is not the best thing in the world for you (of course, it’s deeply ironic that I’m saying this while writing about delicious yet unhealthy marshmallows) but it is better to try to minimise it in your diet, so I’m really excited that these recipes all rely on egg whites and gelatine rather than corn syrup and so I’ll definitely be using this book when I want to make myself some well-flavoured marshmallows as a treat.
Cinnamon and Cocoa Marshmallows (from Marshmallows Made Marvellous)
100ml hot water
450g granulated sugar
200ml cold water
2 large egg whites
3 tablespoons cocoa powder
½ teaspoon ground cinnamon
1 tablespoon cornflour
1 tablespoon icing sugar
½ teaspoon cocoa powder
¼ teaspoon cinnamon
Mix together the cold water and granulated sugar to make a simple syrup. Bring the syrup until it boils and then let it boil (don’t stir!) until the mixture measures 120C.
I received a copy to review from Parragon Publishing, but all opinions are my own.