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Meanwhile make the marshmallows: put the sugar, liquid glucose and 200ml water in a heavy-based saucepan set over a low heat. Heat very gently until the sugar dissolves, then turn up the heat and cook until the mixture reaches 125ºC on the thermometer. Meanwhile, put the 20 gelatine leaves in a bowl of cold water to soak. Once the syrup reaches about 110ºC put the egg whites in a large mixing bowl, or the bowl of a stand mixer, and whisk until they form stiff peaks (where the peaks of egg white won’t fall over on themselves when you lift out the beaters). As soon as the syrup reaches 125ºC, remove it from the heat and, with the mixer still whisking, pour the syrup gently into the egg whites, trying not to hit the side of the bowl or the beaters with the hot syrup, as it will solidify. Once all the syrup is incorporated, squeeze out the water from the gelatine leaves and add those too. Flowers are blooming, the air is getting warmer and a whole hoard of chocolate eggs are hitting supermarket shelves in full force just in time for the Easter bank holiday weekend (April 7 to April 10) . And these days, there is so much choice... it's not just a plain old hollow milk chocolate egg anymore. Gelatine: You’ll want powdered gelatine for this recipe. I’ve not tried sheets and since they have different strengths I cannot say which to use.
Orange juice: Orange marshmallows start with orange juice. You can use freshly squeezed or bottle OJ but I suggest using real orange juice not concentrate. You can even use blood oranges or tangerines when in season. Though it sounds cliché, homemade marshmallows really are so much better than store-bought. Try making them at home and you’ll never want to buy them again. These caramel marshmallows are like little soft pillows of sweet, delicious caramel. Rich, sweet, a little salt (or a lot – it’s up to you) and springy, homemade marshmallows are a million times better than any store-bought version I’ve ever tried.The thing is, even when we’re talking about marshmallows (basically pure sugar), I don’t want to skimp on ingredients. So instead, I went with fresh raspberries, and I am so glad I did. Out of season, yes, but well worth the splurge. Raspberry jello doesn’t even begin to compare to the bright, fresh flavor these marshmallows have. Dunked in hot cocoa and allowed a few minutes to melt, they begin to flavor the entire mug. It’s like getting raspberry kisses with every sip. Marshmallows can be frozen. They won’t freeze solid but it can prolong their life up to 4 months. Just let them thaw and come to room temperature and they’ll be perfectly soft again. Can marshmallows go bad? Once you’ve finished whisking the marshmallow mixture, use a spoon to fold the raspberry coulis gently through the marshmallow mixture to create a rippled effect. Also, use a DEEP POT for the sugar if using honey, it’ll cause the sugar to boil up quite high and can make a mess if the pan is too shallow. There's plenty to entice this spring. A series of stylish supermarket eggs could give luxury brands a run for their money if you're keen to impress a loved one for less, while those looking for something new and unusual are spoiled for choice when it comes to exotic hot cross bun flavours, from red velvet to gin. There's even an Easter egg made entirely of cheese!
It will look ‘fluffy’ and be pulling away from the sides of the bowl. Can I make these with strawberries instead? Strawberry Marshmallows! Place the remaining water, orange juice, sugar and glucose into a saucepan (photo 2) over medium heat. Give it a gentle stir to dissolve the sugar, clip a thermometer to the side, then bring it to a boil (photo 3) – it will boil for about 15 minutes until it reaches a temperature of 130C / 260F. Line a 20cm (80in) square baking tin (4cm/1in deep) with baking parchment and, using a sieve, shake equal amounts of icing sugar and cornflour over the base until the parchment is lightly dusted. When the syrup reaches the correct temperature, remove the pan from the heat and remove the thermometer. Pour the dissolved gelatine into the syrup. Be careful as it will bubble and spit a little and rise to the top of the pan. Caution: it is extremely hot.
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It's also selling a range of interesting new eggs from the big chocolate brands, along with some classic hot cross bun flavour variations. Chocolate eggs You'll also find apple and cinnamon, and St Clements (orange-flavoured) hot cross buns for the same price. Available at Tesco . Sweet treats These caramel marshmallows are best stored in a cool place, like the pantry, in a tightly sealed container. Can you refrigerate marshmallows?
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