Raspberry and rose marshmallows recipe
Have a go at making your own marshmallows with these pretty raspberry and rose-flavoured sweets. Perfectly fluffy, chewy and pillowy, they make a great edible gift for a loved one or baking project to try at home. See method
- 16 gelatine leaves
- 2 tbsp berry liqueur
- vegetable oil, for brushing
- 400g granulated white sugar
- 200g liquid glucose
- ½ tsp rose water
- 100g raspberry conserve
- 75g cornflour
- 75g icing sugar
Each serving contains
of the reference intake
- Fill a bowl with 180ml water. Add 14 gelatine leaves, one at a time, until fully immersed in the water. Leave to soak for 10 mins. In a separate small bowl, soak the remaining gelatine leaves in the berry liqueur. Set aside, until needed.
- Line a 20cm x 30cm x 3cm tin with clingflm; brush with oil. Pour the water-soaked gelatine and its liquid into a small pan. Warm over a low heat, until dissolved. Remove from the heat and leave to cool a little.
- In a separate, heavy-based medium pan, combine the sugar, 125g glucose syrup and 3 tbsp water. Bring to the boil, stirring occasionally with a metal spoon. Leave to bubble for 5 minutes, or until the mixture reaches 112°C on a sugar thermometer. Carefully pour the mixture into a mixing bowl.
- Working quickly, add the remaining liquid glucose and, using an electric whisk set to low, begin mixing.
- Add the cooled gelatine, its liquid, and the rose water. Increase the whisk speed to medium, whisking continuously, until thickened. Increase the whisk speed to high and continue mixing for a further 10-12 mins, or until the mixture has quadrupled in size and reached a thick, marshmallow-like consistency.
- Meanwhile, melt the raspberry conserve in a small pan over a medium heat. Remove from the heat and leave to cool for 1 min, before stirring in the remaining liqueur-soaked gelatine and its liquid, until dissolved.
- Tip the marshmallow mixture into the prepared tin and drizzle over the berry syrup, creating a swirled effect. Cover the tin with clingfilm and leave to set at room temperature for at least 4-6 hrs, or overnight.
- Sift the cornflour and icing sugar into a bowl. Using a hot knife, slice the marshmallow into cubes. Working one at a time, toss each marshmallow into the bowl and toss, until coated. Store in an airtight container, lined with nonstick paper, for up to 5 days.
Tip: You can find gelatine and liquid glucose in the baking aisle in-store.
See more Valentine's Day recipes