Making marshmallows is quick, easy and even fun, with the added bonus of having a confection which is so superior to the store bought variety. I only recently began to experiment with different flavours, beginning with maple, honey, and spices. Then it occurred to me to flavour them with flowers from my garden and so I began with lilac. I look forward to other flavours as they come in season – honeysuckle, peony, elderflower and Queen Anne’s lace to name a few.
The process is simple. The basic one for standard white marshmallows would be made with one cup sugar and one cup water. Heat the syrup allowing to simmer for a few minutes, then pour it gradually onto gelatine softened with a little water. I use the powdered Knox gelatine which comes in one-Tbsp packages. Originally I was using three packets per cup of syrup and this made a pretty stiff and stretchy marshmallow. For this recipe, I used only 2 Tbsp. which I prefer but the marshmallows are less robust and a little softer than the others.
As you pour the hot syrup over the gelatine, mix on high speed with a hand mixer. This will take about 10 minutes. If using three packets it is easy to over mix and the mixture will start to set before pouring it into a pan if you’re not careful.
Pour the mixture into any shape of pan you like – I used a 12 inch square dish. Chill in the fridge for about an hour until they are well set.
1 cup lilac syrup
2 Tbsp powdered gelatine
5 Tbsp cold water (substitute a little colouring such as grape or blueberry preserve or juice)
Heat the syrup while the gelatine is dissolved in water. Gradually pour the syrup over the gelatine and beat on high speed. The colour will lighten as the mixture puffs up, so if you want a stronger colour, add more juice to the water. When thick and forming peaks, pour it into a pan and set in fridge to cool. Cut into squares and serve.
Related Posts: Lilac Ice Cream; Lilac Fizz; Lilac Pavlova
Linked to: Fiesta Friday #226; Jhuls at The Not so Creative Cook.