Strawberry Marshmallows

I am not a big fan of marshmallows to be honest, but I was interested in how they are made so here is my attempt which went rather well, which is nice. They came out delicate in flavour and texture, and they really taste much better than the shop bought ones.

If you have trouble finding where to buy the corn syrup as I did, amazon sells it. This recipe takes a couple of days.

Ingredients:

500g of strawberries or 140ml strawberry puree
125ml water (first batch)
160ml water (second batch)
260ml light corn syrup
500g caster sugar
80g icing sugar
80g corn four
4 packets of gelatin

Equipment:

Food thermometer
9x13 inch rectangular pan. 2.5inches deepish, does not need to be exact.
Baking parchment
Electric whisk or ideally a standalone mixer


Righto, first if you do not have strawberry puree already, make it. Cut up the strawberries into small pieces and put in a pan over a medium heat, for 8-10 minutes till it is all squishy. Using the back of a spoon pour through a sieve to get all the bits out. Then leave to cool.

Next job prepare the baking pan by lining it with the baking parchment. If you have it, spray the paper with non stick cooking spray. I did not but taking the parchment off later was not too difficult, just requires patience.

Now, pour the first batch of water, 125ml in with the strawberry puree and sprinkle the gelatin over. Give it a little mix till combined and leave to the side while the next step is done.

Pour the corn syrup, second batch of water, 160ml and sugar in a large pan over a medium heat to allow the sugar to dissolve. This should only take a couple of minute if that. Give it a quick stir, put your thermometer in and turn the heat up a bit. The temperature needs to get to 240°F or 116°C and do not stir the mixture while it is getting to this heat or it will crystalise. If you find it is bubbling too much turn it down a little bit, or if you find it is taking too long turn the heat up a little.

When it hits the temperature take it off the heat straight away, but be very careful the syrup shall be boiling! My pan does not have a spout so to make things easier I poured the syrup into a jug. Switch the electric mixer on low and start pouring the sugar syrup into the bowl slowly. Once all the syrup is in gradually turn the mixer so it is on fast for about 10 minutes. When the mixture turns glossy and thick pour it into your baking pan. If like myself you do not have a stand alone mixer, do be extra careful when pouring the syrup in with one hand and mixing with the other.

(slight blurry pic)

Now leave it at room temperature overnight. You can cover with kitchen foil but be careful so it is not touching the marshmallow, otherwise it shall stick.

The next day, sieve your corn flour and icing sugar together and sprinkle liberally on a large piece of parchment paper. Also sprinkle over the top of the marshmallow and then turn it upside down onto the surface.

Now for the jolly task of carrrreeeeefuuuulllllllyyyyy peeling the parchment paper off. I used a sharp knife to help guide it. Once done, sprinkle more of the icing sugar mix on top and onto a sharp knife. Cut up into squares and I found a swift sea saw action was far better than sawing.

Roll your cubes in the icing sugar mix again and pop into a container. Use partchment between layers or they may stick.

Eat within 2-3 days. If left longer you may need to dust them in the icing sugar again so they are not sticky.

Mr P was delighted with these and ended up melting some on digestive biscuits as a sugary treat.



I found the recipe on tinternet at about.com

Eton Mess Balls

One of my friends asked if I could use meringue in a cake pop and that set me thinking so here we have my experiment. It went almost to plan but by the end....not so much. Hence the title of this post.

You can buy the meringue if you do not fancy making it but they are easy to do.

Ingredients:

Meringue:

4 large egg whites
225g caster sugar

Cake Pop Bits:

600g White Chocolate
225g Strawberries chopped into small cubes
600ml Double cream

Equipment:

Lolly pop sticks
Cellophane cake pop sweet bags
Ribbon


Firstly, preheat your oven to gas mark 3. Place your eggs whites into a large bowl and beat them till they go stiff and brilliant white. Feel free to do the egg white test of sticking it over your head. If it falls on your head....well, I think you should know that it was not enough beating.
Next, add the caster sugar one spoonful at a time beating between each one. You will end up with a glossy marshmallow looking thing.

Now spread it on baking paper on a baking sheet and pop in the over for one hour. As soon as you put it in the oven, turn the to gas mark 2.

Once the hour is up and your meringue is done, turn the oven off and leave it in there till it goes cold.

If you are doing the cake pops later make sure you store the meringue in an air tight container or it shall go soggy.
Next, crumble the meringue into a large bowl or if like myself you run out of large bowls, use an empty Celebrations tin. In another bowl pour in your cream and whip till it is really thick. Then mix the cream and strawberries in with the crumbled meringue.

Place baking paper on a baking tray and then roll out the mixture into balls. I used an ice cream scoop to try and get a bit of consistency.

Once done gently cover with cling film and place in the freezer for 4 hours. While waiting I found playing in the snow passed the time.

When your balls are almost ready to come out the freezer melt the chocolate. To do this get water boiling in a pan and place a glass bowl over it. Make sure the water is not touching the bottom of the bowl. Break up your chocolate, put in the bowl and stir from time to time to help it melt.

Now this is where my problems arose. I am not sure if it was because I did not have them in the freezer long enough, or if it was because of the cream melting rather quickly from the chocolate but, I had the firemans pole situation a lot.

Either way, after being annoyed I simply decided to pour the chocolate over the balls instead and have them as a dessert.

I am pleased to say they tasted great even if they do not look it. Best eaten with a spoon!

Mr P said the cream balanced them out so they were not too sweet. He is not a fan of meringue but actually liked them. Yay!

Strawberry Cake Pops

These cake pops should come with a warning. If you do not like sweet food then steer clear of these bad boys. However if you do, nom nom away!
I decided to make my cake pops strawberry flavour with a white chocolate coating as I think these two ingredients compliment each other nicely. I ran out of the white chocolate for the last few so I use some milk chocolate as well.
When I do these again the only thing I would do differently is get some styrofoam so that I can stick the lolly pops in while they set. I had to turn mine on their heads which meant they came out with flat heads. Not the end of the world but if you want them to look all posh and what not then that is the way to do it.

Ingredients:

Cake:

175g butter, at room temperature
175g caster sugar
3 eggs
250g self-raising flour
1/2 tsp vanilla extract

Cake Ball Ingredients:

225g Cream cheese
300g Icing sugar
2-3 tablespoons Strawberry jam
2-3 drops of red food colouring

Cake ball coating ingredients:

500g White Chocolate
Any cake decorations you fancy. I used sugar stars and strawberry curls.

Equipment:

Lolly pop sticks
7in cake tin
Cellophane cake pop sweet bags
Ribbon

Makes a batch of 20

First thing preheat your oven to gas mark 4. Next, cream the sugar and butter in a bowl and when it becomes well combined and fluffy, add the eggs making sure you mix well between each one. Add the vanilla extract and give it a final mix. Now sieve the flour and fold into the mixture in about 3 batches. Keep folding till there are no flour streaks. Line your baking tin with grease proof paper and then put the cake batter in. It will take about 35-40 minutes in the oven and is done when a knife comes out clean.

Leave the cake to cool completely and when it is, crumble into a large bowl. Now to make the frosting. Mix the cream cheese, strawberry jam, icing sugar and food colouring and once combined, pour into the cake crumbs. Using your hands mix till it turns into a sort of wet dough texture.

Now roll the mixture into balls about 2 inches in diameter. Lay them out on grease proof paper, cover with cling film and put in the freezer for 2-3 hours.

When your balls are firm (hilarious innuendo) and ready to come out of the freezer melt the chocolate in a bowl. Dip one end of your lolly pop stick in the melted chocolate and then poke it in the cake ball.
The chocolate helps it to stay on the stick. Now dip the whole ball into the chocolate and gently twirl it. It may be helpful to use a spatula as well to make sure it fully coats the ball.

Using whatever decorations you want sprinkle the balls with them and pop them on some grease proof paper till they set. If you are giving as gifts, wrap them in plastic sweet bags and use some ribbon to tie it. How jolly nice.

Mr P enjoyed his with a cup of tea.