Labor Day Vanilla Marshmallows
While we were recently overseas in Australia, my son became quite the babycino connoisseur. For those outside Australia, a babycino is basically frothed milk served in an espresso mug with a dusting of cocoa and sometimes marshmallow on the side. If I was having a coffee, he would insist on having one himself. The first time he got a marshmallow, I was worried. My son is super active, what would he do with that extra hit of sugar? Turns out I didn’t need to worry, he took one look at the marshmallow, squeezed it, sniffed it and threw it on the ground. I don’t blame him, I can’t remember the last time I ate a store bought marshmallow. I find them dry, floury and usually tasteless.
My mother always made marshmallows at home. Soft, pillowy ones in a variety of colours. It’s something I’ve taken to doing too, as they’re sure to impress and they’re super easy. A couple of years ago, I boxed red and green marshmallows and gave edible Christmas gifts for friends.
This weekend is Labor Day weekend in the US. Traditionally a day to celebrate the American labor movement, it has also come to mean the unofficial end of summer. Next week the kids are back at school. Most locals celebrate with BBQs, trips to the beach and in our neighbourhood a BBQ and street party. This will be my contribution to the event, some pillowy soft marshmallows. Labor Day parties tend to be themed red, blue and white, so are my marshmallows.
- 375g white sugar
- 20g gelatin (powdered)
- 1 cup of water divided
- 1 tsp. vanilla essence
- food colouring (optional)
- 1/2 cup icing sugar, for dusting
- In a medium saucepan combine 1/2 a cup of water and all the sugar. Place on medium heat, stirring occasionally. Sprinkle the gelatin over the remaining water, stir and set aside to soften.
- Once the sugar has dissolved, wait for it to come to the boil. Leave for 1 minute then add the softened gelatin. Stir briskly until all the gelatin is mixed into the sugar.
- Bring the mixture to the boil once again, and leave for 30 seconds before taking it off the heat. Cool.
- Pour the cool sugar mixture, vanilla essence and food colouring if you’re using into the bowl of your mixer. Mix on medium speed until the mixture becomes fluffy, meringue-like and doubles in size. At this point, if you lift up the beater you should get a thick ribbon of marshmallow that stays on the surface for a few seconds before settling back into the mixture.
About Sharon Wee
“After discovering her passion for cake decorating eight years ago, Sharon quit her corporate job to surround herself with cakes full time.
Today she is lucky enough to travel the world and teach cake decorating, but also offers online learning through videos, downloadable tutorials, and her two self-published books.
This blog is a behind the scenes look into Sharon’s life and business.”