I love marshmallows.
I can usually say no to most desserts but give me a bag of marshmallows or a box of peeps and I am a gonner.
I don’t need anything to go with them, just a little alone time with these little pillows of sugar.
For this reason I don’t make them very often.
I also am not a huge fan of consuming vast quantities of corn syrup.
So this time I decided to change up my regular recipe (based on one from Martha Stewart’s Christmas book from way back) and use honey and maple syrup instead. What I ended up with is an amazing sweet that is really reminiscent of Turkish Delight.
Of course, I now have to reread “The lion, the witch and the wardrobe” now that I’ve thought about turkish delight. Aslan, here I come!
I thought these were so pretty that I had to share them this week as a potential V-day treat.
Take three envelopes of unflavoured gelatin (three leaves will do the same job) and soften them in 1/2 cup water.
In a heavy pot bring to a boil: 1 1/2 cups sugar, 1/4 cup honey, 3/4 cup maple syrup, 1/2 tsp raspberry essence (or vanilla extract), 1/2 cup water and 2 tsp. red food colouring.
Get a pan prepared with a heavy layer of icing sugar that edges up the sides.
Boil your syrup until when dropped in cold water it forms soft balls (about 10 minutes).
Pour into a really heavy pot (I use a big le creuset pot) or the bowl of your stand mixer.
Beat until VERY thick and cooled. The virulent pink will be a pretty shade by then (about 10 minutes).
Pour into your prepared pan. Dot with red food colouring and drag the colour around with a skewer.
Dust with more icing sugar and let sit overnight at room temperature.
The next day.
Dust your counter with yet more sugar, turn the marshmallows out and cut into squares (if you really want to be fancy…cut them into hearts or whatever).
Roll in icing sugar.
Hot chocolate optional.