I currently have a little more time on my hands than usual, and so I have been looking over all the things I have never made that I always meant to, and have been watching the Food Network (its dangerously addictive) and being even more inspired. So I have started Rum and Raisin truffles, and this morning I have completed Adults-only Grand Marnier Marshmallows.
I saw the Marshmallows in a copy of the Delicious Magazine earlier this year, and I always wanted to make them, but I never quite got up the courage. After my impressive failures with sugar-based treats such as fudge and nougat, I was not ready for yet another pile of goo to be chucked in the bin. But I was reading over the recipe again and thought I’d take the plunge. I mean, I have to get lucky once in a while don’t I?
So onto the stove with the sugar/syrup/honey/water combination. And it took AGES to come up to temperature, Like, over half an hour. And there were a couple of times that the dangerously hot sugar was close to boiling over, but it seemed to settle down after a while, and then I just had to wait. And wait.
In the mean time the gelatine was ‘sponging’ (soaking in water until it absorbs the water and becomes spongey), and I was trying to figure out what flavour and colour to make my marshmallows. In the article they do baileys and coconut, pistachio and raspberry marshmallows, but I was missing baileys and the berry juice and the nuts for those options. So after looking over my liqueur inventory I settled on Grand Marnier. It is orangey and strong, so I shouldn’t need much, and with a little yellow and red food colourings I could get an orangey colour. I also toasted some coconut (its just so much nicer toasted) to cover the marshmallows with as I figured the toasted goldenness of the coconut would compliment the orange of the marshmallow. Provided they set. Fingers and toes crossed.
Once the sugar FINALLY reached 130C, it came off the heat and sat for a minute before being slowly poured into the bowl of my trusty kitchenaid which was whisking the gelatin mixture. At first it went rather liquidey, even threatening to splash out of the bowl, and I seriously doubted how that sloshy mess could turn into pretty, plump marshmallows. But I persisted and true enough, after a few minutes of whisking, it started to turn white and fluffy.
A few minutes more and I had the bubblegummy stringyness that indicated readiness. So I added my 3 shots of Grand Marnier and a a bit of colour, and then into the well greased and lined tin.I did not dare look at it until the next morning, fearing the inevitable gooeyness of sugar sweet gone wrong, but they had set! And although they are tricky to work with because of the extreme stickiness, soon they were cut (scissors are handy here) and rolled in the coconut, and looking all pretty and delicious. Yay! 🙂
If you are scared of sweets I highly recommend trying these babies. They are pretty much idiot proof (as long as you have a sugar thermometer, you really do need one) and they are tasty and look very impressive in a nice jar. And being able to boast the ‘I made them myself’ is super satisfying! 🙂
Grand Marnier Marshmallows
From Delicious Magazine
What you will need:
23g (2 sachets) powdered gelatin
440g caster sugar
80ml golden syrup
3 shots Grand Marnier
Few drops of red and yellow food colouring
What to do:
Preheat the oven to 175C
Pour the water into the bowl of a stand mixer. Sprinkle over the gelatine and allow to stand.
Put the caster sugar, syrup and honey into a saucepan with enough water to dampen all the sugar.
Stir well and cook over a low heat until the sugar has dissolved.
Pour the coconut onto a baking tray, and bake until starting to turn golden brown (this took 8 minutes in my oven)
Turn up the heat to bring the sugar to the boil. Then monitor with a sugar thermometer until the sugar reaches 130C. It can go up to 140C but do not take it off below 130C or your marshmallows will not set.
Once the mixture reaches the correct temperature, take it off the heat and let it cool for 1 minute.
Whisk the gelatine mixture on a medium speed and add the syrup, slowly pouring it down the side of the bowl.
The mixture should grow in volume like stiff meringue. Once the syrup has been all added, continue to whisk until the marshmallow becomes really thick and has cooled to room temperature.
Add the Grand Marnier and food colouring to the mixture and whisk to just combine.
Pour the mixture into a baking tin lined with greased cling film. Place another piece of greased cling film on top of the mixture and place in a cool place for a few hours or overnight.
Turn the set marshmallow out onto a piece of parchment sprinkled with coconut. Cut into long pieces with a clean, greased knife, then snip the strips into squares with a pair of scissors.
Roll in the coconut and store in an airtight jar for up to 2 weeks.