I am so glad I finally tackled this cooking goal because they are really delicious. They are quite gooey which I though was because I made them so thick but mum said it's probably because of how hot it is at the moment. I am going to try making these again in winter and see if they set a bit firmer. But I quite like them gooey.
So I made Corey hot chocolate on Monday night using this recipe and when I was making the marshmallows he asked me why I didn't make the marshmallows first so he could put them in his hot chocolate. Clearly I didn't think about that when I was assigning the advent tasks to dates. Oh well! Next time.
Now in the spirit of full disclosure I must admit not all the marshmallows turned out as cute little hearts. This one took me 15 minutes to get out of the cookie cutter because it stuck to it. Even though I dipped it in icing sugar first it still stuck. So the rest of the marshmallows ended up looking like this....
Homemade Marshmallows via Donna Hay Kids Magazine
3 1/2 tablespoons gelatine
1 cup boiling water
3 cups sugar
1 1/3 cups liquid glucose
2/3 cup water (extra)
1 1/2 tablespoons vanilla extract
2 cups icing sugar
1/3 cup cornflour
Place gelatine and boiling water in the bowl of an electric mixer and set aside. Place the sugar, glucose and extra water in a saucepan over medium-high heat and boil without stirring until soft-ball stage on a sugar thermometer.
With the mixer running at a high speed, slowly add the hot syrup to the gelatine mixture. Add the vanilla and beat for 12-15 minutes or until the mixture is thick and fluffy. Pour into two 20cm square tines lined with non stick baking paper. Cover and refrigerate overnight.
Sieve together icing sugar and cornflour. Turn the marshmallow out onto a surface lightly dusted with a little of the icing sugar and cornflour mixture. Cut into squares or use a cookie cutter dipped in icing sugar mixture to cut out shapes. Marshmallows should be stored in an airtight container.