Considering this is candy, though, it's not like these are light on the sweet stuff either... but they are light. And spongy... and bouncy! Not to mention filled with a fresh, bright lemon-orange flavour and just a hint of natural food dye. I had no idea marshmallows were as easy as this, given my whole fear of hot sugar (a fear I'm trying to overcome), but I came across this recipe a month or so on Frills in the Hills for eggless marshmallows (the usual recipe has egg whites) and I thought "perfect! No scrambling, no worry of straining, no worries about them setting up!". I had one of my Easter gift basket goodies decided on, I just had to wait until today to make them! Stale marshmallows (I'm looking at you, candy companies) are nobody's friend.
All I can say is that today, thank Goodness they were that easy, because I was in a wee bit of a funk early this morning. I think I've been out of the bread baking ring too long - first I couldn't find the jar of yeast I kept in the freezer, then I couldn't get the dough for the bagels I was attempting to make to come together to the right consistency (and it's not like I haven't made those before!). You'd think I'd quit while ahead, but nooooo... I went to try boiling the poor, misshapen blobs and they just got waterlogged and squashy, then (of course) I attempted to bake the suckers and got half-baked in the centre, burnt on the top rings that superglued themselves to the sheets. In my attempts to scrape off the burnt refuse (I was dangerously close to binning the whole sheet by then) I managed to stab my finger on the edge of the cookie sheet! So yes, something even I could do half asleep and have it turn out the way I hoped was pure comfort. Eggless Citrus Marshmallows
Makes about 70, or one 9x13" pan
3 tbsp unflavoured gelatine
1 cup water, divided
2/3 cup white corn syrup
2 cups sugar
1/4 tsp salt
1 tbsp orange extract
1 tbsp lemon extract
1 tbsp yellow food colouring (optional)
Coating:
1/2 cup icing sugar (you'll only need about half this to coat)
1/2 cup cornstarch (you'll only need about half this to coat)
- In the bottom of a stand mixer fitted with the paddle attachment, whisk gelatine with 1/2 cup water and set aside.
- In a bowl set over simmering water, whisk together remaining water, corn syrup, sugar and salt.
- Cook the mixture, stirring often, until the mixture reaches 120F.
- Start the mixer and gradually add the cooked mixture, then increase the speed to high and beat 10 minutes, until the mixture becomes thick and meringue-like.
- Add extracts and food colouring and beat 2 minutes more.
- Meanwhile, sift together the icing sugar and cornstarch and then re-sift half of this into the bottom of a lightly oil-sprayed 9x13" pan.
- Scrape the marshmallow "batter" into the tray, smooth the top (as best you can) and set aside for 20 minutes at room temperature.
- Dust the remaining icing sugar mixture on the top of the tray of marshmallows, then turn out onto a smooth surface.
- Cut into pieces and coat with the excess sugar mixture.
- Store in airtight container.
Amount Per Serving Calories: 34.8
Total Fat: 0.0 gCholesterol: 0.0 mg
Sodium: 2.3 mg
Total Carbs: 8.9 g
Dietary Fiber: 0.9 g
Protein: 0.0 g
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