In this tutorial, Sharon Wee Creations shares her secrets to making the most delicious, soft and fluffy marshmallow. You can view the full recipe below. Don’t forget to subscribe to our Youtube Channel for more delicious Mrs Jones Cakes recipes!
Cookies and Cream Marshmallow with Sharon Wee
4 tablespoons of coconut oil*
Place the Oreos and the coconut oil into the food processor and blend until everything is combined.
*Coconut oil can be found in the health section of most groceries. Please note that some brands may have a stronger coconut flavour while others don’t have any at all.
Makes about 50-60 1″ square marshmallows
70g icing sugar
40g gelatine powder
180g corn syrup
120g egg whites (approx. 4 eggs)
1 tablespoon vanilla extract
Pinch of cream of tartar
¼ teaspoon of salt
Spray a 9″ square tin with cooking spray, then place a layer of cling wrap or baking paper on top. Spray again with cooking spray.
Stir together the icing sugar and cornflour. Then dust the bottom and sides of the tray with the mixture.
Mix the gelatine with 100g water in a bowl. Stir until combined then leave it to sit for about 5-10 minutes.
Combine the sugar, 140g water and corn syrup in a small saucepan. Cook over medium-low heat. When the mixture reaches 110 degrees, start to whisk the egg white mixture on low.
Continue cooking the sugar mixture until it reaches 118 degrees. Remove the syrup from the heat and slowly add the softened gelatine and whisk quickly until it is all combined.
The gelatine will cause the sugar mixture to bubble up, so you will need to mix it quickly.
When the sugar syrup is ready (see above), slowly pour it into the mixing bowl. Pour from the edges so the syrup does not splash. Once the syrup has been added, turn the mixer speed to medium-high and whisk until the side of the bowl is cool-slightly warm to touch.
Fold in the Oreo butter or additional ingredients then pour the mixture into the prepared tin. Smooth the top then dust it with the icing sugar and cornstarch mixture. Allow the marshmallows to set for at least 6 hours.
Once it is ready, loosen the marshmallow from the side of the tin and place it on a cutting board. Use an oiled knife or a knife dipped in hot water and cut the marshmallows into 1in squares.
Dust the pieces with additional sugar mixture and then place it onto a sift to remove the access.
Store in an airtight container or bag for 5-7 days.