The James Martin Marshmallow recipe is a delightful treat made with simple ingredients this recipe calls for granulated sugar, liquid glucose, water, egg whites, gelatine, vanilla extract, and more. With a total time of 120 minutes and 12 servings, it’s a sweet sensation worth trying.
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💗 Why You’ll Be Glad You Tried This Recipe:
- The marshmallows have a light and fluffy texture that melts in your mouth, creating a delightful sensation.
- The perfect balance of sweetness makes them a satisfying treat for all taste buds.
- This recipe allows for endless flavor variations, from classic vanilla to creative twists.
- With simple ingredients and easy steps, making these marshmallows is a joy for both beginners and experienced bakers.
❓ What Is James Martin Marshmallow Recipe?
James Martin Marshmallow is a sweet treat made from granulated sugar, liquid glucose, water, egg whites, gelatine, and vanilla extract. It has a light and fluffy texture, melting in your mouth with a perfect balance of sweetness.
📜 James Martin Marshmallow Ingredients
- 900g granulated sugar
- 2 tbsp. liquid glucose
- 400ml water
- 4 large egg whites
- 18 sheets of gelatine, soaked for 5 minutes in cold water
- 1 teaspoon vanilla extract
- Veggie oil for greasing
- 6 tablespoons icing sugar
- 6 tablespoons cornflour
For The Chocolate Sauce:
- 75g caster sugar
- 200g dark chocolate
- 100ml double cream
- 25g butter
- 50ml water
👩🍳 Instructions For James Martin Marshmallow
- Place the sugar, glucose, and water into a pan, bring to a boil, and heat to 116 C.
- Make the egg whites stiff by whisking them.
- Get the water out of the gelatine by squeezing it, then mix it with the sugar.
- Add the egg whites and vanilla and mix them in.
- Cover a 20cm x 20cm pan with cling film. Let the film hang over the sides of the pan, and then sprinkle salt and sugar on top.
- Put the mix in and let it sit for an hour.
- In a pan, slowly heat all the ingredients together and mix them to make the sauce.
- With the overlapped cling film, take off the marshmallow mixture and put it on the surface. Take the cling film off the marshmallow and cut it up. Add the chocolate sauce and serve.
💭 Recipe Tips
- Use a candy thermometer to ensure the sugar syrup reaches the correct temperature for the perfect consistency.
- Avoid substituting liquid glucose with other sweeteners, as it plays a crucial role in achieving the desired texture.
- Be careful not to overwhip the egg whites, as it can result in a dense marshmallow instead of a light and fluffy one.
- Grease the pan generously to prevent the marshmallow mixture from sticking and to make it easier to remove and cut into squares.
🍨 What To Serve With Marshmallow?
James Martin Marshmallows can be enjoyed on their own as a sweet treat they can also be served alongside hot chocolate, used in s’mores, or added as a topping to desserts like ice cream or cupcakes.
🎚How To Store Marshmallow?
- In The Fridge. To store traditional James Martin marshmallows, keep them in an airtight container at room temperature for up to two weeks.
- In The Freezer. For freezing, wrap each marshmallow individually and store them in a freezer-safe container for up to three months.
🥵 How To Reheat Marshmallow?
Yes, you can warm up marshmallows. You can put them in a microwave-safe dish and heat them in short bursts, checking and stirring in between, until they are as warm as you want. You can also warm them over a low fire or carefully heat them with a kitchen torch. Be careful not to heat them too much, or they can get too soft or burn.
FAQs
What Is The Role Of Vanilla Extract In The Marshmallow Recipe?
The role of vanilla extract in the marshmallow recipe is to add a subtle and aromatic flavor to the marshmallows.
How Do I Prevent The Chocolate Sauce From Hardening Too Quickly?
To prevent the chocolate sauce from hardening too quickly, ensure that the double cream and butter are fully incorporated and mixed well with the melted chocolate.
How Do I Properly Soak The Gelatine Sheets in Cold Water?
Properly soak gelatine sheets in cold water by placing them in a bowl of cold water for about 5 minutes until they become soft and pliable.
How Do I Prevent The Marshmallow Mixture From Sticking To The Pan?
To prevent the marshmallow mixture from sticking to the pan, grease the pan with vegetable oil before pouring in the mixture.
How Do I Prevent The Marshmallows From Becoming Too Sticky?
To prevent the marshmallows from becoming too sticky, dust them with a mixture of icing sugar and cornflour after cutting them into squares
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James Martin Marshmallow Nutrition Facts
Serving Size: 1 regular-sized marshmallow (7g)
- Calories: 30 calories
- Total Carbohydrates: 7 grams
- Total Sugars: 5 grams
- Fat: 0.5 grams
- Protein: 0.5 grams
James Martin Marshmallow
Description
The James Martin Marshmallow recipe is a delightful treat made with simple ingredients. This recipe calls for granulated sugar, liquid glucose, water, egg whites, gelatine, vanilla extract, and more. With a total time of 120 minutes and 12 servings, it’s a sweet sensation worth trying.
Ingredients
For The Chocolate Sauce:
Instructions
- Place the sugar, glucose, and water into a pan, bring to a boil, and heat to 116 C.
- Make the egg whites stiff by whisking them.
- Get the water out of the gelatine by squeezing it, then mix it with the sugar.
- Add the egg whites and vanilla and mix them in.
- Cover a 20cm x 20cm pan with cling film. Let the film hang over the sides of the pan, and then sprinkle salt and sugar on top.
- Put the mix in and let it sit for an hour.
- In a pan, slowly heat all the ingredients together and mix them to make the sauce.
- With the overlapped cling film, take off the marshmallow mixture and put it on the surface. Take the cling film off the marshmallow and cut it up. Add the chocolate sauce and serve.
Notes
- Use a candy thermometer to ensure the sugar syrup reaches the correct temperature for the perfect consistency.
- Avoid substituting liquid glucose with other sweeteners, as it plays a crucial role in achieving the desired texture.
- Be careful not to overwhip the egg whites, as it can result in a dense marshmallow instead of a light and fluffy one.
- Grease the pan generously to prevent the marshmallow mixture from sticking and to make it easier to remove and cut into squares.