My usual recipe for marshmallow (the kind that does not involve boiling sugar syrup) calls for 5 teaspoons of gelatin. So, what to do whan I want to make marshmallow but don’t have quite enough gelatin? Use the obvious and easy source of gelatin most people (with children) have in their cupboard – packet jelly crystals. Of course the marshmallow will also take on the flavour and possibly virulent colour of the intended jelly.
A plate of the two-tone ones won the marshmallow section at the local Show. LOL next year everyone will make them two-tone, I’ll have to lift my game.
Unless you are superwoman you need electric beaters for this. Small ones are fine but ones that come with a stand are best!
Jelly Crystal marshmallows
- 1 1/4 cups caster sugar
- 1/2 cup water
- 1/2 cup boiling water
- 1 packet (intended for 500ml jelly) jelly crystals
- 2 teaspoons gelatin
- dessicated coconut to finish
- Dissolve jelly crystals and extra gelatin in hot water by beating well with a fork, let stand to cool while following next steps
- Place water and sugar in large mixing bowl and beat with electric beaters for three minutes. (You can use regular sugar and beat longer to help it dissolve)
- Line a 20cm square cake tin or similar with alfoil and spray with cooking oil.
- Add jelly mixture to sugar water and beat for a further ten minutes. Mixture will become thick and smooth and violently coloured depending on which jelly colour you used.
- Pour into prepared tin, smooth the top, and allow to set at room temperature overnight.
- Toast the coconut if you care to, I don’t.
- Lift marshmallow out of tin using edges of alfoil, then peel down alfoil sides. Cut marshmallow into cubes and tip a few at a time into a dish of coconut. Roll to coat. Store in an airtight container, preferably in a single layer but they usually don’t stick too much anyway. Keeps for a week, in theory. Really it just gets eaten.
As you can see, raspberry jelly makes a heinous colour, but it is toned down by the coconut when set. I initially rolled mine in cornflour, but it was rainy weather and far too humid for the cornflour to cope with the moisture level. Coconut is always safer!
In the picture you see some of my marshmallows are two-tone. They look like coconut ice. This was no great feat. I simply made a batch of regular marshmallow (now you see how I ran out of gelatin) and let that set before making a jelly batch and pouring it on top. The layers hold together well enough for standard marshmallow purposes. If you plan to use them for a marshmallow wrestling pit or to build a really squishy life-sized igloo, it might be different.