A recipe for plum flavoured marshmallows
1 x 10g sachet powdered gelatine*
Plums in syrup**
450g granulated sugar
3 tbsp icing sugar
3 tbsp cornflour
Empty the sachet of powdered gelatine into the food mixer bowl, stir in 100ml of syrup from the plums and a couple of plums. Leave it for about 10 minutes to soften.
Meanwhile, put the sugar into a saucepan with 175ml of water and heat, stirring to dissolve the sugar. Boil until it reaches 113C.
Just before the syrup reaches 113C, beat the gelatine in the mixer to break up the plums. As soon as the syrup is the correct temperature, set the mixer on a slow speed and pour the syrup slowly into the bowl on top of the gelatine until they’re thoroughly mixed. Increase the mixer speed (4 on my KitchenAid) and beat for about 20 minutes until you have a thick, airy mixture that looks stretchy like bubble gum.
While the mixture is beating, line a deep 20cm square cake tin with baking parchment and brush a little oil over it. Mix the icing sugar and cornflour together and sieve enough over the parchment to lightly dust the base and side. Put the rest aside for later.
When the marshmallow mixture gets to the right consistency, spread it in the tin. Don’t stop to lick the beater because (a) the mixture in the bowl will set and (b) the marshmallow will get all over your face and in your hair. Spread the marshmallow out and smooth it over with a knife dipped in hot water. Dust with a little more sugar/cornflour mix, cover with clingfilm and leave it in a cool place (the fridge is probably too cold) to set for a couple of hours.
When it’s set, sieve a little more of the sugar/cornflour onto a piece of baking parchment and turn your marshmallow out onto it. Using a hot knife, cut into squares and then toss them in the sugar/cornflour to coat them. Store in an airtight container.
*for a firmer marshmallow use 15g gelatine
** for vanilla marshmallows use water to mix with the gelatine at the start and use 2 teaspoons of vanilla extract instead of the plums.