This is my three hundredth recipe. It’s a little staggering when it’s also my three-hundred-and-ninety-sixth post. Kinda late to the blogging game, it has been a constant in my life, from country to country where I have gone and home to home, it has been the backbone of my life since it’s inception.
There is an irony today that it is the first time I’m making roast chicken. Yes, you can make three hundred recipes and not one of them is ever roast chicken. Though I won’t post the instructions on making roast chicken because in all honesty, I’m probably the last person on the planet to have never roasted a chicken before. If you are also a newbie to roasting a bird though, here is the recipe I’m following and it’s actually not as scary as I thought.
Sometimes the reality of working in a kitchen is a little scary, the unknown of whether it will all work. Sometimes when a recipe doesn’t work, despite following all the instructions closely there is a sense of being duped. Like the food is laughing in your face and that ‘those’ people who cook, those famous chefs. The people vying for prizes on the countless cooking shows, that they have a magic power you’ll never have. But really cooking and baking is all about two things: perseverance and patience.
I’m a pretty impatient person with certain things, an internet page that won’t load quickly, a train that won’t arrive at the platform right now, a person not getting their words out fast enough. When I’m in the kitchen though its a different world, you become a scientist with an experiment that may or may not work out, each time in the kitchen with a new recipe is humbling.
This recipe is a perfect example of that. I tried to make vegan marshmallows with no corn syrup five times to no avail, each time it would be a failure so I gave in and used normal gelatin and here is one of my favorite ingredients to survive harsh winter.
Since moving to the UK, I have missed marshmallows my favorite brand from New Zealand and it has been something that has been sent to me on more then one occasion. They are a little thing I truly love and though they aren’t made with the natural marshmallow like the Egyptians used to, these are still a little piece of joy in a bite.
If you have a great vegan recipe that produces marshmallows as great as traditional ones we were raised on then I would love to see it. Seems all my searching hasn’t produced a recipe quite as good as regular marshmallows. If you are like me and don’t want corn syrup in your marshmallows, then here is a simple recipe that can be whipped up in five minutes and you can even add in a teaspoon vanilla extract like I did.
Classic Vanilla Marshmallows
Adapted from Shauna Sever
Makes 30 marshmallows
1/2 cup water
4 1/2 teaspoons gelatin
3/4 cup granulated sugar
1/2 cup simple syrup, halved
1/4 cup water
Pinch of salt
2 teaspoons vanilla extract
1/2 cup confectioner’s/icing sugar
2 tablespoons corn flour
Greaseproof a tin with oil (I used coconut oil) and set aside.
Place the water and gelatin in a small bowl, stir and allow to sit for 5 minutes.
Meanwhile, place the sugar, 1/4 cup simple syrup, 1/4 cup water and salt in a pot with a thermometer on medium high heat, stirring on and off.
Place the remaining 1/4 cup simple syrup into a bowl and set aside.
Continue to cook the mixture until it reaches 115°C/240F.
Heat the gelatin in microwave or a small saucepan on medium heat until dissolved. Approximately 45 seconds in a microwave.
Pour into the bowl with the simple syrup and begin mixing on low speed.
Once the mixture has reached the correct temperature then slowly pour into the bowl with the gelatin.
Raise the speed of your mixer to medium and beat for 5 minutes.
Raise the speed to the highest and beat for a further 5 minutes until the mixture is doubled in size and bubbly.
Add in the vanilla extract and beat for a further minute to combine.
Pour into the prepared tin and spread out evenly with a spatula. Allow to set for 6 hours in a cool dry place.
Sift the coating ingredients and stir together.
Sprinkle a portion over the top of set marshmallows and then carefully remove from the tin by loosening at the sides. Slicing and coating until all marshmallows are done.
Serve as is or add to hot chocolate.