So, it’s the week before Christmas and my ability to organise has suddenly disappeared. I haven’t finished all my presents yet. My bank account has been rapidly drained of all money (I think, because I spent too much on Swedish food!) and I can’t focus on anything other than recipes for more than 10 minutes. I need to gather myself together and get all my actual ‘work’ work finished before Friday or January is going to be horrible. Even last night as I was walking home I suddenly through “crap, I’ve not done my last Christmas gift idea for tomorrow” and I had to run to the Co-op for supplies. I hate being like this but Christmas throws me off in a big way and I struggle to get back up and straighten myself out.
I didn’t have to wonder long about what to make. Last week I was lucky enough to win a copy of Marshmallow Madness from Ren at Fabulicious Food. This book was on my Amazon wishlist but I just hadn’t got round to buying it. So I knew the perfect idea for a gift would be cookies and cream marshmallows.
I was worried it was going to be really difficult to make these as I’ve never worked with gelatine before but it was remarkably simple…as I often find when I think something is going to be scary difficult. I’m here to hold your hand through this marshmallow making process. The main bit of equipment you need is a sugar thermometer. I got a fairly cheap one off eBay and it's opened a whole load of cooking doors where caramel is concerned.
These marshmallows are totally different to the shop kind, they are soft and melt in your mouth and just better than the kind you might be used to. They make a perfect gift for adults and children. You could even create a s’mores kit as a gift and wrap them up with graham crackers/digestives and dark chocolate. If you cut these into smaller squares they would be amazing floating on top of hot chocolate. The possibilities are endless!
Thank you to everyone who has been reading my Christmas gift idea posts over the last 6 weeks. I've really enjoyed writing them and I'm really glad to hear some people have been trying them out.
Cookies & Cream Marshmallows
(Recipe converted from Marshmallow Madness by Shauna Sever)
4 1/2 teaspoons unflavoured powdered gelatin
125ml cold water
for the syrup:
160g caster sugar
140g light corn syrup or golden syrup
1/8 teaspoon salt
2 teaspoons vanilla extract
70g oreos, crushed
for the coating:
190g icing sugar
70g oreos, crushed
- Lightly coat a baking tin with cooking spray, or line with clingfilm. Mix the coating together and set aside.
- Whisk together the gelatin and cold water and let sit for 5 minutes.
- Put half the golden syrup in a stand mixer bowl and the other half in a pan with the 60ml water, sugar and salt over a high heat. Boil until the thermometer reaches 115 C/240 F.
- Whilst this is heating, microwave the gelatin for about 30 seconds, until completely melted. Mix with the golden syrup in the bowl on low.
- When the hot syrup mix in the pan reaches 115 C, slowly pour it into the mixer bowl and increase the speed to medium. Beat for 5 minutes, then increase to medium-high and beat for another 5 minutes. Add the vanilla and then beat on the highest setting for 1-2 minutes until it is thick, white and fluffy. Fold in the crushed oreos until well incorporated.
- Pour into the prepared tin and smooth the top with an offset palette knife. Sprinkle some coating evenly on top and let it set for at least 6 hours in a cool, dry place.
- When it is set, remove from the tin onto a coating dusted surface and slice into squares. Dip the sticky sides of the squares into more coating, patting off the excess.