I was so excited when I worked out how quick and easy it was to make my usual marshmallow recipe in the Thermomix. Most of the methods I’ve found for the TM use gelatin powder, but I prefer the leaves.
Some time ago I posted a recipe for Chocolate Wheaten Biscuits, and decided to turn some into Wagon Wheels. We’ve made Wagon Wheels at Bake Club a few times, but we’ve not had a recipe so close to the original. These are as close as the old fashioned wagon wheel we’ve gotten so far. In fact, I would go as far as to say they’re better than the ones you buy from the store.
You can make marshmallow for all sorts of things; decoration, torched decoration (that’s always fun), piped buttons for hot chocolate or campfire roasting, or to just plain eat.
You can colour, flavour and decorate as you wish. I’ve used marshmallow in the base of a homemade ice-cream cone to seal up the hole on many occasions. You can make those old fashioned sherbet ice-cream. The ones in the baby cones bought from milkbars and of course you can also use marshmallow on a dessert plate. Whatever you can dream up…
Problems when making Marshmallow:
Making marshmallows can be a fun and rewarding experience, but it can also come with some pain points or challenges. Here are a few common ones:
- Getting the texture right: Marshmallows need to have a light and fluffy texture, which can be tricky to achieve. It’s important to whip the mixture for the right amount of time and at the right speed to get the desired texture.
- Temperature control: Marshmallows require precise temperature control to set properly. If the temperature is too high or too low, the marshmallows may not set correctly or may turn out too hard or too sticky.
- Stickiness: Marshmallow mixture can be incredibly sticky, making it difficult to handle and cut into shapes. You’ll need to use plenty of cornstarch / powdered sugar to keep the mixture from sticking to your hands and surfaces.
- Clean-up: Making marshmallows can be a messy process, with a sticky mixture getting everywhere. Make sure you get organised before you start and have a clean bench top to work on.
- Equipment needed: Making marshmallows requires some specialized equipment, such as a candy thermometer and a stand mixer with a whisk attachment or a Thermomix of course. If you don’t have these items, you may need to invest in them before you can start making marshmallows to be able to get the texture just right.
Despite these challenges, making marshmallows can be a fun and rewarding experience. With a little practice and patience, you can create delicious and beautiful homemade marshmallows that are sure to impress.
5 stars tells us you love the recipebecs-table.com.au
- 1 Thermomix
- 3 leaves (Titanium-strength gelatine leaves) bloomed
- 80 g caster sugar
- 35 g glucose
- 1 tsp or 5 g vanilla bean extract
- 100 g water
- 2 Tbsp cornflour
- 2 Tbsp icing sugar
- Place your gelatin leaves in a small bowl with cold water (just enough to cover) and leave to bloom (Soften). If you do this first, they’ll be ready for when you have to use them down the track.
- Weigh the remainder of the ingredients into the TM bowl, place the simmering basket on top of the lid, set to 4 mins/Varoma/sp 1.
- When the time is up, take the gelatine leaves and squeeze out the water then place the gelatine into the hot liquid in the TM bowl.
- Put the butterfly in place and whisk on 7 minutes/sp 3.5. Leave the MC out because you want as much air to be incorporated into the mix as you can. If it starts to splash a little through the hole in the lid, I add a small sieve on top, and that stops it or use your TM basket as others do. The temperature will start to fall over this period, and you need to work with it before it goes completely cold. Too hot and it will be too runny, too cold, and it will start to set. Just like jelly. ? Just warm it up if it starts to set by replacing the TM back into the cradle and setting back to 37° speed 1 – 2 until it's soft again.
- When the mix has reached the desired texture, place it into a piping bag with a small nozzle and pipe out onto each biscuit, or use a spoon but it's good piping practice! If you find your marshmallow is starting to set, pop it in the microwave for no longer than 5 seconds, it will loosen it up, making it easy to pipe again.
- With the leftover marshmallow, why not practice your piping skills and make marshmallow dots. Pipe them onto silicone mats or baking paper and once they’re set, sift some cornflour over the top to stop them sticking together. Scoop them up and pop them in an airtight container and use as you wish.