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Blackberry marshmallows

There is nothing like melt in the mouth homemade marshmallows, not a patch on the shop bought. Mix in blackberries and you have a fruity delight that is a great gift.

Gluten Free

500 Grams


Blackberry marshmallows

  1. Lightly oil a shallow baking tray, dust with icing sugar and cornflower

  2. Soak the gelatine in 140ml cold water

  3. Place the granulated sugar, glucose syrup and the remainder of the water in a heavy-based saucepan. Bring to the boil and continue cooking for about 12-15 mins until the temperature reaches 127 deg C (260 deg F) on a candy thermometer.

  4. Add the soaked gelatine and water carefully to the pan of syrup when it is up to temperature

  5. Pour the syrup into a metal jug

  6. Beat the egg whites until stiff

  7. Continue to beat the egg whites with an electric whisk while pouring hot syrup from the jug. The mixture will become thick and shiny

  8. Add the vanilla extract and continue whisking for about 10 mins

  9. Add the blackberries and continue whisking until the mixture is stiff enough to hold its own shape

  10. Spoon mixture into tray and leave to set in fridge for at least an hour

  11. Dust work surface with icing sugar and cornflower and turn out marshmallow, cut into squares (easiest with cheese wire) and lightly roll in icing sugar & cornflower, leave to dry on a wire rack

  12. Store the marshmallows in an airtight container


Blackberry marshmallows

  • 455g granulated sugar

  • 1 tbsp liquid glucose

  • 340ml water

  • 9 sheet gelatine leaf

  • 2 large egg (whites)

  • 2 tsp vanilla (extract)

  • 125g blackberries (fresh)

  • vegetable oil (for greasing)

  • 1 tbsp icing sugar (for dusting)

  • 1 tbsp cornflour


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