My marshmallow recipe- as seen on TV

My marshmallow recipe- as seen on TV

I’m sure I don’t need to tell you who Juliet Sear is… She’s the baker and cake maker extraordinaire who also happens to be ITV’s This Morning go-to for all things sweet. And she’s now been given her own TV show! Because not only is she bloody fabulous, but she also knows EVERYONE in the world of baking and confectionery.  It started 2 weeks ago and if you haven’t watched it then get yourself over to catch up…pronto. I first came across Julia when she released her book ‘Cakeology’ because the super talented photographer, Helen Cathcart, was  also the photographer for my Marshmallowist book. And , well, we all fell head over heels for Julia’s stunningly innovative creations. Just look…

 

 

So when I got a phone call asking if  I  would like to be on Julia’s new programme I couldn’t believe my luck… 'Would I like to come and chat all things marshmallows on an Autumn themed episode- whip up a seasonal marshmallow flavour for the show and hang out with Julia for the afternoon?'...Hold my hot chocolate…

 

I’ve been on telly a few times. It never gets any less nerve wracking. Even when I’m just showing how to make marshmallows- something I have done every day for nearly 10 years- I still feel that ‘did I forget something panic’ and the ‘did I talk too fast’ flashbacks. Thankfully, I couldn’t have been made to feel more at ease and the recipe is an absolute stunner- and one of my autumnal indulgences -Caramelised Apple. A warming, cinnamony marshmallow that tastes incredible on it’s own but also creates the cosiest hot chocolate topping I’ve ever had. I’ll be showing you how to make these yourself step- by- step on this Sunday 17th November on the Beautiful Baking Show with Juliet Sear and I’ve popped the full recipe for you to get stuck in to at home.

  • 240ml liquid glucose
  • 27g Fish gelatine
  • 300g granulated sugar 
  • 230g apple purée
  • a pinch each of nutmeg, cinnamon and ginger
  • 500g Confectioners mix ( 250g icing sugar/ mixed with 250g cornflour - for dusting)
  1.  Line a 25cm square baking tin with cling film and use a teaspoon of veg oil to coat the film. In a microwaveable bowl, soak the gelatine in 300ml of cold water for 5 minutes. Wring out the gelatine gently to remove excess water (pour away any remaining water in the bowl). Return the gelatine to the bowl and heat in a microwave for about 1 minute, or until completely melted, but keep an eye on it and do not let it boil or it will lose its setting properties. 
  2. Put all the granulated sugar, glucose, apple purée and spices into a heavy-based saucepan and place over a medium heat. Using a sugar thermometer in the saucepan, bring the mixture up to 112°C, stirring occasionally so it does not catch on the pan. 
  3. When the mixture in the saucepan has reached 112°C, slowly pour the hot liquid in a slow, steady stream into the mixer, still running at a very low speed. Add the melted gelatine, then increase the speed to medium and whisk for 10 minutes. The marshmallow mixture will begin to firm up.
  4. Once the marshmallow mix has tripled in volume and drops slowly off the whisk in thick ribbons, pour it into the prepared tin and smooth the top with a dampened palette knife or spatula. Dust the top of the mallows with confectioners mix and leave to set at room temperature for 6 hours (or, even better, overnight) before cutting.
  5. Dust a work surface with confectioners mix and Carefully tip the set marshmallow slab out of the tin, using the corners of the cling film to give you some lift. Dip a sharp knife in hot water to heat it, trim the edges of the marsh- mallow slab neatly, then cut into 4cm squares.
  6. Toss the cut mallows into the bowl of confectioners mix and fully coat. Put them in a sieve and gently shake off any excess dust. They are now ready to be eaten, popped in bags as gifts or they will keep in an airtight container at room temperature for up to 3 weeks. 

 

 

And once you’ve tried homemade marshmallows you’ll never want the shop bought ones again (But, because I love you, I’ve also whipped up some extras for you to buy here) 

 

 

 

 


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