Hi everyone! It’s Kirsten from High Tea with Dragons here - I’m beyond honoured to be guest posting on Baking Makes Things Better today!
Marshmallow is one of my absolute favourite treats to make and once you get the hang of it, is unbelievably easy too! If you haven’t tried making marshmallow before then you’re missing out - homemade marshmallow is totally different from its store-bought cousin; it’s super soft, packed with flavour and melts away in your mouth.
This recipe for cookies and cream marshmallow is perfect for beginners – the flavours come from a little bit of vanilla bean paste (or vanilla essence) and crushed Oreo cookies, not additional sugar syrups like some more complicated marshmallows. This marshmallow is absolutely delicious – the crushed Oreos are a crunchy surprise when you bite in, perfectly balanced by the smooth vanilla marshmallow. I’m sure you’ll love it – enjoy!
Note: While the mixture itself takes around 30 minutes to prepare, keep in mind that marshmallow needs to set for 24 hours before you slice and dust it.
4 teaspoons glucose syrup
2 tablespoons gelatine powder
2 egg whites
1 teaspoon vanilla bean paste or 2 teaspoons vanilla essence
¾ cup Oreo cookies, crushed
½ cup icing sugar (to dust)
½ cup corn flour (to dust)
Grease and line a rectangular tray with baking paper. Lightly spray top of baking paper with non-stick spray.
Place 200ml of water in a bowl and sprinkle with gelatine. Set aside.
Place sugar, glucose and 200ml of water in a large saucepan. Place on low heat and stir until sugar is dissolved.
Increase heat to medium-high and insert sugar thermometer. Boil for 3-5 minutes until the mixture reaches 120°C. Remove from heat and carefully add gelatine mixture. Whisk until gelatine dissolves and no lumps remain.
Place egg whites in a large bowl and beat with a whisk attachment on high until foamy. Gradually add hot sugar syrup while mixing. Continue to beat on high until white and glossy – about 5 min with stand mixer, 10 with hand mixer. Fold vanilla bean paste/vanilla essence through mixture.
Add crushed Oreos and gently fold through mixture until evenly spread. Pour into prepared pan and allow to set for 24 hours.
In a small bowl, sift together icing sugar and corn flour. Dust large knife with icing sugar mixture and slice marshmallow into squares.
Roll each square in icing sugar mixture, ensuring all sides are coated, and place on cooling rack. Leave to dry for at least 3 hours. Store in an airtight container.
*For more amazing recipes, check out Kirsten’s blog High Tea With Dragons. We love it. Thanks for sharing this recipe with us Kirsten! -Melissa and Courtenay xx.