Advent Calendar Day 6

Salted Maple & Vanilla Marshmallows

Dec 06, 2024

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Hello and welcome to day 6 of our recipe advent calendar! Today we have a nice, simple recipe, not only are these marshmallows delicious but they’re also a great way to use up any leftover egg whites you might have hanging around. I have to admit that in general I’m not a huge fan of marshmallows, I find them very sweet and slightly boring but the addition of a liberal amount of salt in this recipe makes all the difference.

Salted Maple & Vanilla Marshmallows

15g / 7 leaves of gold gelatine (I used this one, powdered is also ok, follow packet instructions)

350g maple syrup

20g glucose

60g egg white/2 medium egg whites

1/2tsp flakey salt

1/2 a vanilla pod

To Dust

70g icing sugar

60g cornflour

Method

Line an 8” x 8” square tin with greaseproof paper, after lining, lightly grease the paper.
Soak the gelatine leaves in ice cold water for about 5 minutes, once soft, squeeze out the excess water and set aside.
Combine the maple syrup and glucose in a medium pan, and bring to the boil. When the syrup is boiling it will bubble up quite a lot, if necessary reduce the temperature to medium heat.
Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment but don’t start to whisk yet.
When the syrup reaches 115°C/240°F start to whisk the egg whites on medium while the syrup continues to boil.
Boil the syrup until it reaches around 125-130°C/250-260°F.
Once it reaches this temperature, remove from the heat and let the bubbles die down slightly.
By now the egg whites should be nice and frothy.
Increase the mixer speed to high and slowly pour the syrup down the side of the bowl into the whisking egg whites, the syrup is extremely hot so BE CAREFUL!
When you’ve added all of the syrup, add the bloomed gelatine into the pan, the residual heat should melt the gelatine, if it doesn’t you can heat it on low until the gelatine is fully melted.
Slowly pour the liquid gelatine into the egg white mixture.
Add the vanilla and salt and continue to whisk for about 5 minutes.
Pour into the lined tin and level out, cover with a sheet of lightly greased baking paper touching the surface, I find this helps me get it more even.
Once set, sieve the icing sugar and cornflour together to make the dusting mix.
Cover the top with the dusting mix, turn out onto a cutting board and cover the other side.
Cut into chunks, I did mine about 4cm x 4cm, if you wanted to make Christmas shapes use a cutter instead just make sure to wash the cutter regularly and dunk in the dusting mixture between each use.
Toss the marshmallows in the dusting mix and then sieve the mallows to remove any excess.
Spread the marshmallows out so that the sides aren’t touching and leave to set for a few hours before packing them away.
Bag these up for a lovely homemade gift, put them in your hot choc, make stores out of them, the possibilities are endless!
These will keep for a month in an airtight container.

I hope you’re enjoying the advent calendar so far! Please tag me over on Instagram if you make anything from the advent calendar, I absolutely love seeing your bakes, it really is my favourite part of this job. I’ll be back tomorrow for day 7.

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