Raspberry Ripple Marshmallows

Were you aware that our favourite brand of marshmallows, non other than the infamous “Pascall Pink & White Marshmallows” are indeed two different flavours?

Now, I don’t mean to sound like an elitist marshmallow snob but for as long as I can remember I have always been the one pillaging through the jumbo bags on camping trips. Trying relentlessly to find that very last pink, plushy, raspberry delight. I was always met with a lot of scoffing and downright insolent behaviour when I declared that there is in fact a taste difference between the two colours.

One time, upon showing my naive fellow camping compardres the proof of such a declaration - the back of said “Pascall Pink & White Marshmallows” packet. I was again met with force. Apparently “a mixture of vanilla and raspberry flavoured marshmallows” just wasn’t enough evidence them and for the remainder of the trip, I’ll be honest, I didn't look forward to ‘smore time’. Clearly, the “Big Softie” Marshmallows weren't the only things getting roasted that trip.

So here we are - almost 2 decades into the future and I’m still salty. You might be able tell due to the absence of vanilla in this recipe. An ingredient I’d normally live and die for. I’ve chosen to take the low road and as a long awaited retaliation to my year 5 school excursion to Lake Burrendong, you will find no vanilla here - not a fleck of a bean, nor a splash of essence. This one’s for the Pascall Purists!

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Raspberry Ripple Marshmallows

Author: Ainsley Fuster

Ingredients

• 12 platinum strength gelatine leaves - I use Queen's
• 500g caster sugar
• 1 tbsp (20g) glucose syrup
• 200ml water
• 2 egg whites
• 450g frozen raspberries
• red food colour gel - optional
• 100g each - icing sugar & cornflour - sifted together

Instructions

1. Line a square baking tin (25cm x25cm - or nearest to) with baking paper. Further grease the baking paper by wiping a cold cube of butter across the bottom and sides of the lined pan to ensure the marshmallow won't stick. Using a little bit of the icing sugar/cornflour mix, dust a light layer across the tin. Set aside.
2. Place raspberries in a medium saucepan and heat until the berries are steaming and have broken apart. Pour raspberries into a fine mesh strainer set over a bowl and push the juice through the strainer. Discard the seeds and set juice aside.
3. Place gelatine leaves in a deep bowl of cold water, ensuring each leaf is completely submerged.
4. In a small saucepan, tip in the sugar, glucose syrup and 200ml water. Heat over a medium flame until starting to bubble. Place a candy thermometer into the sugar mixture and continue to heat until mixture reaches 125°C.
5. When the syrup reached about 110°C, place the egg whites into a bowl of a stand mixer fitted with a whisk attachment. Start to whisk on a medium high speed until stiff peaks form. Start to pour the syrup in a small stream down the side of the mixer bowl while it's whisking. Take care to not hit the whisk as it pours in otherwise the majority of the syrup will end up on the sides of the mixer bowl.
6. Once all of the syrup has been added, squeeze out the water from the gelatine leaves one at a time and add them to the mixture. Ensure they have completely dissolved before pouring in the raspberry juice and whisking on high for another 10 minutes. After 10 minutes it will come together as a beautiful, thick and shiny mixture.
7. Place roughly one half of the mixture into a separate bowl and stir in a few drops of red food gel. Drop dollops of each colour one after another across the bottom of the baking tin. Use the end of a long spoon to swirl the mixture into a pattern of your desire. Allow to set (uncovered) at room temperature for a few hours.
8. Once set, remove from the tin and place on a cutting board. I use a cake slicer fitted with a wire to help slice the marshmallows but a warm thin knife will do the trick. Toss each marshmallow in a dusting of the icing sugar and cornflour mix.
9. Store in an airtight container at a cool room temperature.

Notes

In the photos you'll notice that I have chunks of raspberry in my marshmallows and while you can do this, I realised that it made the texture a bit watery after a day. If you want to add raspberries, I suggest using fresh ones and folding them into the red food gel mixture during step 7.

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