I’ve been experimenting with marshmallows lately. It’s something we’ve been making for years in my family according to the classic Doreen Peiris recipe. A simple treat to make and one that made store bought marshmallows pale in comparison.
With our influx of visitors we also have a special treat that is very hard to find in Seattle….tinned pasisonfruit! We have tons of the stuff! It amazing what a difference a bit of passionfruit can make when spooned over a tart or a pav….it tastes of home!
The original recipe goes something like thi
- 375 g of white sugar
- 30 g of gelatin
- 1 cup of water
- 1 cup of pure icing sugar for dusting
- spray oil
- 1 tsp vanilla extract
Having made this for years I decided to change things up a bit and see if we could flavour these marshmallows.
So here’s my new and improved recipe.
Ingredients
- 375 g of white sugar
- 20-30 g of gelatin (I’ll explain later)
- 1/2 cup of water
- 1/2 cup of fruit puree (I used passionfruit pulp from a tin, see picture below, I’ve also successfully done rasperry)
- 1 cup of pure icing sugar for dusting
- spray oil
Instructions
Mix together the 1/2 cup of water and puree so you have 1 cup of liquid. If you like passionfruit seeds leave them in, of if you prefer a smoother marshmallow strain them out (Thanks Jill)
Pour the 375g of sugar and 1/2 of the puree/water mix into a saucepan. Place on a low heat and wait for the sugar to dissolve.
Mix together the rest of the liquid and the gelatin and leave to sit for a few minutes. Now I’ve writen 20-30 g for a reason, 20 will still work but give you a softer more pillowy texture, 30 is a firmer more robust texture. I go with 25 or so, especially during the warmer months. I can get away with 20 in the cool Seattle winter.
Once all the sugar has dissolved add the gelatin to the hot sugar syrup.
Mix it all together and bring the gelatin/sugar mixture to the boil. Let it boil for about 30seconds and then turn the heat off.
At this point I pour it straight into my kitchen aid and put it on low. If you’d prefer, leave it to cool for a bout 10-15 minutes.
Now let the mixer run. The mixture will go from a syrup to a frothy meringue, like for a Pavlova. When you lift the mixer up the now opaque mixture should make a ribbon that will dissolve back into the mixture after a few minutes.
When the mixture is ready pour it into a greased, sugared tray.
Leave the mixture to set (room temperature is fine unless it’s a particularly hot Sydney summer) for at least 6 hours.
Once the mixture has set you should be able to pull the mixture out and cut it into whatever shape you like. I place it a on board covered with icing sugar and cut with a sharp knife.
I like to place the icing sugar in a tupperware container and drop the cut marshmallows in there. Once I have a few I give it a good shake. Repeat this until all the marshmallows are coated in icing sugar.
Now enjoy!
xoxox
Note: These will keep for up to a week in an airtight container.
akkis kitchen 
Good work.I am going to try this recipe Chaturi.
Thank you, hope you enjoy it!
It’s fructose friendly, so I shared it on a Facebook group for FM – we were discussing marshmallows, so it was relevant 😛 and I can vouch for their deliciousness.
I tried it last week & came out really well.
Awesomeaw
Awesome! Now try some other flavours.