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Citrus marshmallows
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Deliciously decorative sweet treats.
Ingredients:
  • 100g pure icing sugar
  • 100g cornflour
  • Vegetable oil, to grease
  • 150ml lemon juice, lime juice or orange juice (see note)
  • 4 x 5g leaves titanium-strength gelatine (see note)
  • 500g caster sugar
  • 25.00 gm liquid glucose (see note)
  • 3 egg whites
  • Food colouring (Yellow, green or orange - optional)
Instructions:
  • Sift icing sugar and cornflour into a bowl. Grease slice pan with oil, and generously coat with 2 tablespoons of the icing sugar mixture.
  • In a small saucepan, pour in the juice and gently break the gelatin leaves in half, adding them to the pan. Allow them to stand for 5 minutes, then heat over medium heat, stirring consistently until fully dissolved. Take off the heat.
  • In a small pan over low heat, combine 400g sugar, glucose, and 180ml (3/4 cup) water. Stir until the sugar dissolves. Let it boil without stirring for 5 minutes or until it reaches 121C on a sugar thermometer. Add the juice mixture and remove from heat.
  • Once the syrup mixture hits 116C, place egg whites in an electric mixer bowl and whisk on medium-high until soft peaks form. Gradually add the remaining 100g sugar while whisking continuously. Increase to high speed and whisk for 2 minutes until firm peaks form. Slowly pour the hot syrup down the side of the bowl in a steady stream while whisking continuously. Whisk for 8 minutes until the mixture thickens to hold its shape. Add coloring, if desired, for a vibrant hue. Spread marshmallow into a slice pan, smooth the top, and refrigerate for 2 hours until set.
  • Transfer the marshmallow onto a generously dusted large surface with the leftover cornflour mixture. Cut into 3cm squares using a hot, dry knife and coat each square in the cornflour mixture. Keep the marshmallows in an airtight container for up to 1 month.

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