A quest for gastro-liberation, an excuse to buy more cookbooks…


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You know what I’m going to say and you are going to roll your eyes at it but really, making homemade marshmallows is incredibly simple. The difficult part is getting round to buying a sugar thermometer (which is easily obtainable from Amazon or any good kitchenware shop – I got mine from Divertimenti and had change from £5). Once you have a sugar thermometer, you can a) make all sorts of sweeties and b) snigger in a puerile fashion at the different temperatures marked on it (“hard ball”, “soft crack”…come now confectioners, you filthbots.)

Why bother going to the trouble of making your own marshmallows? Apart from the customisation factor (any flavour you want, any colour you want), homemade marshmallows are incredibly light, fluffy delicate things. It’s like eating a cloud, kitten and yummy fog all rolled up into one chunky square.* If you’ve made a meringue, then a marshmallow is simply the next-door neighbour. It’s whipped egg whites stabilised with a sugar syrup heated precisely to 122c (the “hard ball” stage…you have my permission to snigger at the back) and gelatine. Honestly, the most troublesome thing about making marshmallows is the washing up and that’s a small price to pay if you’re a mallow addict like me.

*N.B. No kittens were harmed in the writing of this post.


Author: Hong-Anh

Climb aboard the Good Ship Gastrobabble as we voyage upon the unchartered waters of my neglected cookbook library (and muddle my metaphors faster than a KitchenAid on full-speed).

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