Mint Marshmallows!

Homemade Christmas gifts are all the rage these last few years. Mix it up this year by gifting homemade mint marshmallow. It is a lot easier to make then it looks, will impress the heck out of everyone and tastes like fluffy clouds of sweetness. I used food colouring to add a red ribbon to the marshmallows. You do need a thermometer though and liquid glucose, although it is available in tesco's for less than €2.

Adapted from a James Martin recipe
455g granulated sugar
1 tbsp liquid glucose
200ml water
2 free range egg whites
9 sheets gelatine
2 drops peppermint essence
icing sugar
cornflour

1. Beat the egg whites until stiff in a clean non-metallic bowl. In a smaller bowl soak the gelatine leaves in 140ml water. Line a 30cm x 20cm tin with clingfilm and then dust evenly with cornflour and icing sugar.
2. Put sugar, glucose and water in a heavy based pan and boil rapidly until it reaches 127oC on the thermometer. This may take around 5 minutes.
3. When the syrup is up to temperature, slide the gelatine leaves into the syrup. It will fizz, be careful.
4. Pour the syrup and gelatine mix into egg whites, beating all the time. Add the peppermint essence. The mixture will become shiny. Beat for 5-6 minutes until the egg white holds its shape and is thick but still pourable.
6. Pour in the marshmallow. Leave for at least 2 hours to cool.

7. Turn out then cut into squares. The marshmallow will keep for 3-5 days in an airtight box.