Sunday, 22 December 2013

Gingerbread marshmallow recipe

For some unknown reason I have become obsessed with making marshmallows this year. Maybe it's because they are relatively easy to make, but people think you're amazing when you hand them a bag of the good stuff. Or it could be because they are sooo different to commercial marshmallows. But I think the real reason is that melted on top of a mug of steaming hot chocolate they dissolve into the nearest thing to ambrosia you can find!

So I thought I would share my gingerbread hot chocolate recipe with you, there is still plenty of time to whip up a batch in time for Christmas. This is based in a Hugh Fearnley-Whittingstall recipe from his book The River Cottage Family Cookbook. It is the best one I have tried, as it doesn't contain any corn syrup (which is really hard to get hold off in the UK. I did try a non-egg white recipe using a mixture of glucose and golden syrup, but it turn into nougat, which while delicious was not marshmallow! So I have added some fragrant Christmassy spices to turn a lovely treat into a delicious seasonal necessity!

 I cut my marshmallows into hearty cubes, if you wanted to create shapes from them, I suspect you may find it easier to use a bigger tin, so that the marshmallows are thinner. 

I really can't get enough of these marshmallows melted onto hot chocolate, and I fear that I may be heading towards a diabetic coma, due to my over-consumption!

I packaged the marshmallow up with some chocolate spoons (see here for the 'recipe') and some chocolate pepper cookies. I would be delighted to find these in my stocking this I may have to add soem myself into my own!

You can download the recipe by clicking on the download button below, or use the printer symbol to print out.

Happy Christmas.

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