Apple Cinnamon Marshmallows
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Apple Cinnamon Marshmallows

Delicately flavoured Apple Cinnamon Marshmallows are the ultimate treat: soft, bouncy, squidgy, squishy, light as air, cloud-like. Gorgeous hunks.
This recipe is an adaptation of Annie Rigg's Double Dipped Marshmallows from her book Sweet Things.
Prep Time30 mins
Total Time30 mins
Course: Candy, Sweets & Candy
Cuisine: Worldwide
Keyword: apple marshmallow, cinnamon marshmallow, homemade marshmallow
Servings: 25 pieces
Author: Jane Saunders

Ingredients

  • Flavourless oil for greasing (e.g. vegetable or sunflower oil
  • 2 tbsp Icing (confectionary) sugar
  • 2 tbsp Cornflour
  • 6 leaves Platinum grade leaf gelatine
  • 75 g Egg whites (approx 2 large eggs)
  • pinch Salt
  • 350 g/ 1 3/4 cups Caster sugar
  • 1 tbsp Liquid glucose
  • 150 ml Apple juice
  • 1 tsp Ground cinnamon (or a little more if you prefer a stronger hit)
  • Green gel food colouring (optional)

Instructions

  • Begin by lightly greasing the base and sides of a 20cm square baking tin with a small quantity of oil. Neatly line the tin with baking parchment (non-stick)
  • Sift the icing sugar and cornflour together and use approximately 1/4 to lightly dust the baking parchment
  • Put the gelatin leaves into a bowl of cold water and leave to soften (5-10 minutes)
  • Tip the egg white, 1 tablespoon of the caster sugar and the salt into a large bowl
  • Pour the rest of the caster sugar, the liquid glucose and the apple juice into a medium sized heavy based saucepan. Over a medium heat, allow the sugar to dissolve, stirring occasionally. Bring to the boil and continue to cook until the syrup reaches 120°C/ 248°F on a sugar thermometer
  • As the syrup approaches 115°C/ 240°F, whisk the egg whites with electric beaters until stiff
  • As soon as the syrup reaches the specified temperature, take the pan off the heat. Drain the gelatin, add to the syrup and stir until completely dissolved
  • With the electric whisk running, steadily pour the syrup into the egg whites, taking care NOT to pour it onto the whisk. It will take around 1 minute to pour the syrup in at a steady pace
  • Once the syrup has been added, continue to whisk for 4 minutes with a handheld whisk (3 minutes with a free standing mixer)
  • Add the cinnamon and a dab of food colouring (if using) and whisk for a further 2 minutes (1-2 minutes with a free standing mixer). The marshmallow should be thick, glossy and stiff - it should leave a definite trail that does not melt away after 30 seconds. If this consistency has not been reached whisk for a few more minutes and check again
  • Once the correct consistency has been reached, use a rubber spatula to spoon the marshmallow into the prepared tin and level the top with a palette knife
  • Leave to set in a cool place for 2 hours, then cover with clingfilm and leave for 4 more hours
  • Dust a large baking tin with the remaining icing sugar & cornflour mix. Tip the set marshmallow onto this tin and peel off the baking parchment. Use a sharp knife to cut it into squares and dust all sides in the sugar & cornflour
  • Leave to 'dry out' for a further hour, then store in an airtight container for up to 5 days

Notes

1. I've specified 1 teaspoon of cinnamon as I feel this balances the flavour of the apple perfectly. Both flavours are delicate. If you want to add some extra kick you could add an extra 1/2 or full teaspoon of cinnamon, but you will lose some of the sweet apple flavour. 2. Some people like to grease both the tin and the baking parchment with oil. Greasing the baking parchment helps the icing sugar & cornflour to stick, but I prefer the consistency attained by not greasing the baking parchment. It's really up to you.