Recipe by : Tracey Sunderland
Photography by : Vanessa Lewis
This recipe was first published in Taste magazine.
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Ingredients
Method
1.Grease an 18cm x 25cm pan and line with baking paper. Combine sugar and hot water in a small saucepan, stir over medium heat for a few minutes until the sugar has dissolved.
2.Place gelatine, blackcurrant powder and water into a small bowl and mix together with a fork until smooth. Add to the hot sugar and water mix and stir until clear and gelatine dissolves.
3.Pour the mix into the large bowl of an electric mixer, cover and leave to cool for around 30 minutes. Turn on the mixer and beat until very thick.
4.Pour into the prepared pan and smooth the top with a spatula. Sprinkle blackcurrant powder over the top and leave to set for about 1 hour.
5.Using a wet knife, cut marshmallow into squares. Dust with a little cornflour if you are going to store the marshmallow and you want to prevent the cubes sticking together (see recipe tips).
To coat marshmallow cubes, pour cornflour into a container, add some marshmallow cubes, cover and shake to toss. This is easy to do and saves you getting sticky fingers. To dry out the marshmallow, place on a baking paper-lined tray and leave overnight in the fridge to form a soft skin. This will enable the marshmallow to be stored or wrapped as a gift.
Note
