Perfect clouds of marshmallow fluffiness spiced with a hint of pumpkin to welcome the start of autumn!Read more
We had a fab week off for half term and all too soon the boys are back to school. After a busy week of baking in the week before half term, last week was all about spending quality time with my boys and catching up with friends. My eldest son had his 8th birthday (where, of where did those years go?) and I had a couple of fun projects to celebrate his big day -- Star Wars cookies for his classmates and a bright drippy cake for the big day (his celebration cake comes in a few weeks time!) Then some cupcakes for my gran to share with her new friends after moving into a new care home and finding life at 92 after living in her own place until now, a little challenging.
Last week, my friend dug out a rather fetching party photo of me from way back when featuring tea cakes (don't ask!) and said that her hubby had made the Peyton & Byrne ones for her once - and that they were delicious! I think her kitchen took a bit of a beating (we are talking about biscuits, marshmallow and melted chocolate) but it was totally worth it. I said I needed the recipe.
Do you remember the Tunnocks Tea Cakes that come wrapped in foil? I haven't had one since I was a kid and I don't know whether they've been available all this time or made a retro comeback but they are alive and well. So today I made the Peyton & Byrne Marshmallow Teacakes which were simply divine and had everything good about them that you'll remember from the Tunnocks ones - but especially yummy since they are fresh and squidgy and gooey and covered in melted milk chocolate. They have three stages but are simple to make.
The recipe makes twelve teacakes but our expanding waistlines are requiring a little more restraint of late so I halved the recipe and just made six. I've featured the recipe for twelve but you can alter the quantities to make as many as you like. First of all you need to make the biscuits. They are very simple although you do need to keep scraping down the side of the bowl to ensure that you mix it thoroughly. I then weighed out the mixture to make each one the same size. When they came from the oven, they were a little larger than I expected but I addressed that later -- keep reading!
As the biscuits cooled, I moved onto the marshmallow. All the ingredients are whisked over a saucepan of simmering water until frothy and slightly opaque. The recipe says that this should take 10-15 minutes, although mine was ready in 5 minutes so keep an eye on the texture. I then whisked the mixture with an electric hand mixer for a further 5 minutes until the marshmallow held its shape. It does set up relatively quickly so you want to move onto the next stage straightaway. I was a bit disappointed with the amount of marshmallow I had and would have been happy with twice the amount -- maybe that's just me! When I piped it on to the biscuits, I had to do this sparingly and there was quite a large ridge left around the outside of the biscuit. I didn't think this would look good once the chocolate was covering it so I decided to cut the biscuits smaller, using the outside of the marshmallow as a guide. It was a bit messy but I was much happier with the shape left.
Finally, on to the melted chocolate. Melted chocolate is dangerous in my kitchen because I love the stuff. Especially the melted Belgian milk chocolate variety that I used here. You melt half the chocolate first and then remove from the heat -- then adding the remaining chocolate and leaving 7 minutes before stirring it. This is a way of tempering the chocolate so it doesn't bloom when it sets and go dull and streaky. I have to say that mine were a little dull and streaky but that might be because I played around it with it too long when covering my little biscuits. Pop your biscuits onto a cooling rack with something underneath to catch your chocolate drips -- and get pouring! So much fun :) You need to try to make sure all the sides are completely covered but don't worry if not - they will just look a little more rustic but taste the same amount of deliciousness.
The final stage is to wait. An hour is needed for them to set. But it is hugely tempting to taste test them early! I let mine set for around 15 minutes and then lifted them with a palette knife, cleaning the drips from underneath, and put them onto a sheet lined with greaseproof paper to set.
Perhaps it will disappoint you to know that these need to be eaten the day they're made. All of them. It's a hardship but someone has to do it.
We're currently sat looking at an empty plate.
It's totally worth making these from scratch and you won't be disappointed.
from Peyton & Byrne's British Baking
- 110G PLAIN FLOUR
- 1/8 TSP BAKING POWDER
- 1/8 TSP BICARBONATE OF SODA
- PINCH OF SALT
- 60G UNSALTED BUTTER, SOFTENED
- 60G CASTER SUGAR
- 2 EGG YOLKS (you need the egg whites for the marshmallow)
- 1/2 TSP VANILLA EXTRACT
- 1 TBSP DOUBLE CREAM
- Preheat the oven to 180 degrees (fan)
- Line 2 baking trays with baking paper
- Sift together the flour, baking powder, bicarbonate of soda and salt into a bowl
- In a freestanding mixer, beat together the butter and sugar until light and fluffy
- Add the egg yolks and vanilla and mix well, scraping down the sides
- Beat in the cream and then the flour mixture until just combined
- Scrape down the bowl sides and mix it quickly once more
- Weigh the dough and divide it by 12, then divide the dough into 12 small balls and put them onto the lined trays (they do spread so leave space between each one)
- Bake for around 10 minutes until the edges are lightly golden
- Remove from the oven and leave on the baking tray to cool
- 2 EGG WHITES
- 100G CASTER SUGAR
- 1 TBSP GOLDEN SYRUP + 1 TSP
- PINCH OF SALT
- 1/2 TSP VANILLA EXTRACT
- Place all of the ingredients in a bowl over a saucepan of simmering water
- Whisk until the mixture becomes frothy and slightly opaque (the recipe says 10-15 minutes but mine was ready in 5 minutes)
- Remove the bowl from the heat and then whisk it with an electric hand whisk until it hold its shape (mine was whisked for 5 minutes)
- Put the marshmallow into a piping bag and then pipe a dollop onto the top of each biscuit
- Optional - I wasn't happy with the surplus biscuit around the marshmallow so I cut each biscuit with a 5cm cutter to get a uniform shape
Chocolate Topping Ingredients
- 250G BEST QUALITY MILK CHOCOLATE (chopped into small pieces)
- Take 125g chocolate and melt it in a bowl over a saucepan of simmering water until melted
- Remove from the heat and put the remaining chocolate into the bowl
- Leave untouched for 7 minutes and then stir the chocolate until it's all melted
- Place the biscuits onto a wire rack with a tray underneath to catch the drips
- Once ready, use a dessert spoon to drench each teacake with chocolate - you can help the chocolate along a little so it drips down the sides - if you want a perfect finish, then you may need to keep adding more chocolate to the teacake and tease it down the sides
- Leave the teacakes for around 15 minutes and then carefully remove each one with a spatula, tidying up the bottoms, and then place on a tray lined with greaseproof paper to set
- Leave for at least an hour until the chocolate has set
- Enjoy with a nice cup of tea :)
So here we are in December. Who'd have thought it would come around so quickly! It kind of snuck up on us this year. We're always one of the first to put up our Christmas tree and decorations although it seems like this year everyone's ahead of the game and had them up last weekend. But we always wait until December, so this weekend is going to be jam-packed with Christmas excitement, parties, movies and yummy festive treats :)
I have been holding on to Gingerbread Marshmallows for a good few months now. I love marshmallows, love making them and especially eating them. The home-made ones are always that extra bit squidgier inside, smoother and silkier. They are simply delicious.
I started off with a few different recipes and ended up being captivated by these yummy ones from Joy The Baker, slightly mesmerised by the chocolate and crushed gingerbread biscuits adorning them. I wasn't sure I was going to go that far (but I did) and wanted to try making little gingerbread men out of them (which I did); I then got completely carried away and decided to make little gingerbread s'mores out of them (definitely glad I did). So much fun and such a sticky mess!
So making them also gave me a fantastic workout as I ran out of glucose half-way through and then had to walk the entire local area looking for more, only to find out that all the local shops have stopped selling it. You can imagine my delight at this! But then I came home, determined to find some more in my cupboard (you know that feeling when you know something you've lost is just lurking that little bit farther into the cupboard) and lo and behold, I found one last tube. A bittersweet moment - but at least I smashed my step count for the day!
So marshmallows are super simple to make. The only downside to them is that when you make them yourself, you realise that they're not at all, even the tinsiest bit, healthy for you. But just close your eyes and will those thoughts out of your mind for the next 20 minutes!
It's important to prepare the baking tin. I use a 8 inch square tin and this makes quite thick marshmallows which are generally deeper than regular cutters - so if you want to cut them into shapes you might want to choose a bigger tin or split the marshmallows into two tins. Usually I line the tin and then lightly grease the lined paper before adding the marshmallow. Joy The Baker's recipe calls for coating the tin with oil and then a very generous layer of icing sugar, thickly applied so the sides and bottom look solid white. The marshmallow did come out fairly easily but I did have to pry the sides away which made them a little dented.
To make the marshmallow, you first put a half cup of water in a stand mixer and sprinkle the powdered gelatin on the top, leaving it for 10 minutes. When it's ready it will be a sort of yellowy sticky consistency. Meanwhile mix the caster sugar, glucose and salt in a saucepan and heat it on a medium heat until it melts. Give it a little stir. Then once the sugar is melted, turn up the heat to medium-high and leave without stirring until your thermometer reaches 240 degrees. Do keep a close eye on it and don't wander away from the stove! When the temperature is reached, turn the stand mixer onto low speed and then slowly add the sugar syrup in a long drizzle. You want to pour it in a stream somewhere between the side of the bowl and the whisk, more towards the side of the bowl if in any doubt as you must be careful the sugar doesn't hit the whisk and splatter over you - it's very hot! As you're pouring this in, gradually turn up the speed until all the sugar has been added and the mixer is working at full speed. Keep whisking for 10 minutes until the mixture has turned into a lovely white, billowy marshmallow. It looks like gooey clouds.This is the time to add your spices and vanilla. You can add whatever you like; I might be inclined to put a little less cloves in next time as that was a very prominent flavour in mine. Mix for another few minutes and then pour the marshmallow into the tin to set. If you need to smooth the surface, use a wet spatula.
After the marshmallow has set (ideally overnight) you can then decide how you want to present it. When you cut it up, either use a sharp knife that has been dipped in hot water and if you're using a cookie cutter, again pop this into hot water. Try not to get too much water all over your marshmallow as it will turn into a squidgy mess (although the upside of this is that you're compelled to eat all the messy bits then and there!)
I tried three ways: cut into regular blocks; cut into blocks and then dipped into melted chocolate and crumbled gingerbread biscuits (this was Joy The Baker's way of doing it); and then cut into little men and turned into Gingerbread Men S'mores. For the S'mores, I got a biscuit (I used a Graham's cracker but if you don't have access to these you could use, say, a gingernut biscuit istead) and heated it in the microwave for around 30 seconds - it turns soft and then working fast, you can cut it into your desired shape using a cookie cutter. So I cut my biscuit into a little man, spread him with a little dulce de leche, popped a marshmallow man on top, dipped him in chocolate and then covered him with sprinkles. Such fun! This is really your opportunity to be completely creative and make whatever you fancy.
Marshmallows are fun. Home-made ones are definitely the best. And the beauty is that there are so many different flavours with which you can experiment.
Enjoy discovering your own favourite :)
Gingerbread Marshmallows (from Joy The Baker's Bonkers Awesome Gingerbread Spiced Marshmallows)
- 1 CUP COLD WATER, SPLIT INTO 2 x 1/2 cups
- 14G POWDERED GELATIN
- 415G CASTER SUGAR
- 270G GLUCOSE
- 1/4 TSP SALT
- 2 TSP VANILLA EXTRACT
- 1/2 TSP GROUND CINNAMON
- 1/2 TSP GROUND GINGER
- 1/4 TSP GROUND NUTMEG
- PINCH OF GROUND CLOVES
- VEGETABLE OIL TO COAT YOUR TIN
- ICING SUGAR TO COAT YOUR TIN
- Prepare your tin by coating it with vegetable oil and then cover that with icing sugar - you're looking for a thick coating so that the icing sugar looks solid white (alternatively you could line your baking tin with some greaseproof paper, lightly oiled on the inside)
- Pour 1/2 cup of water into your stand mixer and then sprinkle the powdered gelatin over the top
- Leave to stand for 10 mins
- In a medium saucepan, heat the sugar, glucose, salt and other 1/2 cup of water and heat over a medium heat until it boils giving it a mix to make sure the ingredients are dissolved
- Then using a candy thermometer, heat the mixture to 240 degrees without stirring it
- When the sugar mixture reaches 240 degrees, turn the stand mixer onto a low speed and start to pour it in a slow, steady stream into the gelatin (you're starting on a low speed so the hot mixture doesn't spatter everywhere and burn you)
- Gradually increase the speed of the mixer as you're pouring in the sugar until you're at high speed and all the sugar has been added
- Continue beating at this speed for around 10 mins until the mixture has more than doubled in size and looks like fluffy white marshmallows
- Add the vanilla extract and the spices and mix for a further 3 minutes
- Gently pour the marshmallow mixture into the prepared tin and smooth the surface if required with a wet spatula
- Leave to set for at least 3 hours or overnight
- When you come to cut up the marshmallow, use a hot wet knife or use a hot wet cutter to cut it into shapes
- Decorate your marshmallows as you like (some ideas are above) or enjoy them naked, just as they are :)
We're back to school! Great to have the boys back with their friends but our house has felt awfully empty these last few days. So plenty of time to reminisce about our wonderful holidays and favourite moments. The boys absolutely loved our time in Canada back in July and if you ask them their favourite part, it would be when daddy insisted we make an impromptu camping expedition into the Algonquin National Park.
Cue an overnight stay in the wild (with bears, loons, chipmunks and rutting moose!) It took us around three hours to paddle to our lake and we pitched our tent on a little deserted island, a little different to camping in the UK where you're in a field surrounded by tons of other people - you definitely feel out in the wilds. We'd been warned that a wild bear had been into one of the camps the previous night and stolen all the food and guess which was the only campsite left on the lake? You guessed right! I spent the whole night listening for the padding of bears' paws outside our tent and hubby and I had a rather comical time balancing me on his shoulders whilst I tried to suspend all of our food and cooking equipment in a giant plastic barrel six feet in between two trees out of the bears' reach. We collected our own firewood, started a fire for warmth and cooked dinner over the open flame. I rustled up a mean chicken and rice stew and then had my first attempt at making S'mores. I don't think I got it quite right, but I swear they were the best dessert - although I think that was a lot to do with being in the wild and cooking them over an open fire! Yum :)
I wanted to recreate a taste of the summer to reward the boys for their return to school. I returned from Canada with Graham's crackers and found some Hershey's chocolate to go with them. When I was looking for a S'mores creation, I found this lovely recipe for S'mores Cupcakes from Pastry Affair. I decided to make just 8 cupcakes rather than the 24 in the original recipe so the quantities below are for just 8 and can be factored up to make as many as you like. What I love about these cupcakes is the Graham's cracker crust at the base of the chocolate cake which added not only a really delicious flavour, but also a little crunch. These are baked for 5 mins in the oven before adding the cupcake batter and they really crisp up in this time. Kristen suggests using whichever chocolate cupcake recipe we like at this point so I used my regular recipe here.
Then she adds a chocolate glaze which is where my Hershey bars came in handy and I like to think added an authentic S'mores touch to the little cupcakes! Finally a topping of marshmallow which is then browned under a blowtorch. The marshmallow didn't whip up quite as much as I'd like so I'd probably play around with the quantities next time but although it might look a little flatter than I'd like, it definitely tasted delicious astride these little cupcakes.
These cupcakes aren't difficult to make, they just have a couple of added stages to regular buttercream cupcakes with the crumb base and chocolate glaze. And they are delicious! The boys both loved them and scoffed them within minutes. The added chocolate glaze and marshmallow topping make a slightly more decadent treat but one well worth indulging :)
The only thing that would have make these better would have been eating them back on our little island. I mean, who could resist a view like this and something so delicious to eat?
S'mores Cupcakes Makes 8 cupcakes (recipe idea from Pastry Affair)
Graham Cracker Crust Ingredients
- 3 GRAHAM CRACKER (makes around 1 cup and the crumbs are crushed in a plastic bag with a rolling pin)
- 2 TBSP CASTER SUGAR
- 30G BUTTER, MELTED
Chocolate Cupcakes Ingredients
- 75G DARK CHOCOLATE - MIN 70% COCOA SOLIDS (broken down into pieces)
- 45G BUTTER, SOFTENED
- 90G SOFT BROWN SUGAR
- 1 LARGE EGG, SEPARATED
- 95G SIFTED PLAIN FLOUR
- 1/3 TSP BAKING POWDER
- 1/3 TSP BICARBONATE OF SODA
- PINCH OF SALT
- 125ML SEMI-SKIMMED MILK AT ROOM TEMP
- 1/2 TSP VANILLA EXTRACT
Chocolate Glaze Ingredients
- 55G DARK CHOCOLATE (I used Hershey's here for an authentic S'mores taste!)
- 30G BUTTER
- 1/2 TSP GLUCOSE
- 80G LIQUID EGG WHITES
- 115G CASTER SUGAR
- Preheat the oven to 180 degrees (fan) and line a cupcake tin with 8 cupcake cases
- Mix together the Graham Cracker Crust ingredients and then put a tablespoon into the bottom of each cupcake case
- Using a glass, squash the crumbs gently until they form a solid base
- Bake for 5 mins
- Allow to cool for 10 mins before adding the cupcake batter
- Turn down the oven to 170 degrees (fan)
- To make the Chocolate Cupcake batter, firstly melt the chocolate in the microwave taking care not to burn your chocolate - I remove mine from the microwave when there are still a few smaller lumps and then stir it until it's all fully melted
- Put the chocolate to one side to cool a little
- Cream together the butter and sugar for around 5 minutes until light and smooth
- Beat the egg yolks in a separate bowl and then add them slowly to the butter mixture with the mixer on a medium speed
- Scrape down the sides of the bowl and ensure the mixture is fully mixed
- Add the melted chocolate and ensure this is fully mixed in, scraping down the sides and bottom of the bowl
- Combine the flour, salt, bicarbonate of soda and baking powder in a separate bowl
- Add the milk to a jug (must be at room temperature else if it's really cold, when it's added to the melted chocolate it tends to solidify some of the chocolate) and mix in the vanilla extract
- Add 1/3 of the flour mixture to the mixer and ensure it's fully incorporated and then add 1/3 milk mixture and ensure that is fully incorporated
- Do this twice more until all the flour and milk are mixed in
- Again, scrape down the sides to ensure that the mixture is all fully incorporated
- Whisk the egg whites in a separate bowl until they're whipped to soft peak
- Fold in the egg whites to the cake batter with a metal spoon ensuring that you don't knock the air out of the mixture
- Spoon the batter into the cupcakes cases until they're 2/3 full
- Bake for around 20 mins and ensure that a skewer inserted in the middle comes out clean
- Leave the cupcakes in the tin for 10 mins before removing them and cooling them on a rack
- To make the Chocolate Glaze, mix all the ingredients for this in a saucepan over a medium heat until they're combined
- Leave to stand at room temperature for 30 minutes stirring from time to time
- When this is a spreadable consistency, coat the top of each cupcake with the glaze
- To make the Marshmallow Topping, mix the egg whites and sugar and warm in the microwave until they're at body temperature (around 37 degrees celcius)
- Transfer to a mixer and mix for around 5 to 10 minutes until they're glossy and whisked to stiff peaks
- Using a piping bag, add a swirl of meringue topping to each cupcake
- Using a kitchen torch, lightly brown the marshmallow topping (or you can put this under the grill - in either case, watch them very carefully as they brown VERY quickly!)
- Enjoy :)
Woo hoo, it's Friday! I've definitely got that TGIF feeling today! There was much excitement in our house this morning as not only was there the eclipse, but it's the House Singing Competition this afternoon (cue crazy costumes and Freddie Mercury songs on the way to school!) Then I had a lovely breakfast with a friend, booked a cheeky little Biscuiteer decorating course and came home to bake cookies for a playdate this afternoon.
We have our Easter Fair at school next week and when I was looking at gluten and dairy free options for this, I found this cookie on Bakers Royale. Made made with peanut butter, it's both gluten and dairy free. I've found a number of gluten free recipes using peanut butter, however the marshmallow frosting transforms this into something much more indulgent (I contemplated turning the frosting pink but living in a house of men, resisted the urge!)
Mine is an adapted version - for one thing, I use liquid egg whites to make my meringues and marshmallows which you can pick up in the supermarket. These have been pasteurised which makes them safe for pregnant people which is an added bonus - in this recipe we do heat the egg whites but you can feel safer knowing that they have been already been pasteurised. It does change the properties a little but I've always had complete success with them.
This recipe makes 6 large sandwiched cookies. As they're quite sweet, I'd probably try to get 9 or 12 cookies out of the dough next time - as they are, they are a huge sweet treat and maybe more dessert sized than snack sized!!
Peanut Butter & Marshmallow Cookies (adapted from Bakers Royale)
Peanut Butter Cookie Ingredients
- 1 CUP (225G) CRUNCHY PEANUT BUTTER (USE WHICHEVER TYPE YOU PREFER)
- 1 CUP (140G) BROWN SUGAR
- 1 LARGE EGG
- 1 TSP BICARBONATE OF SODA
- 1 TSP VANILLA EXTRACT
- Put the oven on to 160 degrees
- Prepare two baking trays with greaseproof paper
- Put all the ingredients in a mixing bowl and combine until smooth
- Put 1½ tablespoons of mixture on the baking tray - this should make 12 little mounds
- Then flatten the cookie with a fork in a criss cross pattern
- Bake for 12 minutes until the edges are golden
- Wait for them to cool for a few minutes and then using a slice (they'll still be soft) move them to a cooling tray
Marshmallow Frosting Ingredients
- 165G LIQUID EGG WHITE (5 EGG WHITES)
- 300G WHITE SUGAR
- Mix the liquid egg white and sugar in a microwaveable bowl and heat to 70 degrees celcius - I do this in blasts of 20 seconds and then stir and take the temperature
- When it's reached the right temperature, transfer it to a mixer with whisk attachment. If you feel the outside of the bowl it should feel warm/hot to the touch and you need to beat the meringue until the bowl has cooled down - around 10 minutes on high speed until the meringue has formed stiff peaks.
- Then put the meringue into a piping bag with the nozzle of your choosing and pipe meringue onto one half of each cookie and sandwich it together with another half
- I did have half a bag a marshmallow frosting left which you could use to decorate cupcakes or any other cake that needs a bit of jazzing up - or eat it straight from the piping bag if you prefer :)
I mean, yum! Three of my favourite things all bundled up into a little square of squishy delight that makes you feel like a kid and a grown-up at the same time. I've made marshmallows once before but have been intrigued by the hip and happening Marshmallowists and their very grown-up flavours, so this time I wanted to make us a little treat for a special birthday weekend. The whole marshmallow process is very therapeutic, from the sweet aroma of raspberries wafting around the kitchen to watching the marshmallow mix billow up into complete fluffiness.
There are all sorts of interesting flavours to experiment with: Blackcurrant & Mint, Coconut, Passionfruit & Ginger, Blueberry & Gin - and these are just a few of the Marshmallowist flavours but you could come up with your own dream blend. Then it's so easy to cut them into fun shapes. These marshmallows have a sort of soufflé texture and are very light. I thought the Raspberry & Champagne flavour might put the boys off (fingers crossed) but they absolutely loved them too!
The process is very straightforward...the hardest part is waiting so long to eat them! And they would make a wonderful home-made Valentine's present for a loved one :)
Raspberry & Champagne Marshmallows (recipe from The Marshmallowists)
- 15 LEAVES OF DR OETKER GELATINE
- 300G RASPBERRIES
- VEGETABLE OIL
- 300G WHITE GRANULATED SUGAR
- 240G LIQUID GLUCOSE SYRUP
- 2TBSP CHAMPAGNE (I USED PROSECCO IN PLACE OF THIS)
- 75G CORNFLOUR
- 75G ICING SUGAR
- Measure 200ML cold water into a shallow, microwaveable bowl and then add the gelatine leaves one by one ensuring that each leaf is fully covered with water. Leave them to soak for 10 minutes. Next make the raspberry purée by blitzing the raspberries in the food processor and then sieving them to remove the pips - you will need 175G raspberry purée. Line a square tin (I used a square 24CM x 24CM tin but a square or rectangular one of a similar size will work) with clingfilm trying to get it as smooth as possible and then lightly grease it with a little vegetable oil.
- Heat the soaked gelatine and water in the microwave for 1 minute until it's fully dissolved.
- Put the sugar, 120G of the glucose syrup and 100G raspberry purée into a medium pan and bring to the boil. Keep heating until it reaches 112°C on a sugar thermometer (this should take around 5 mins) and then pour it into a mixer. Add the remaining 80G raspberry purée and the remaining glucose and mix on low speed.
- Whisking all the time, add the melted gelatine and its liquid and then increase the speed to medium. You need to wait for it to thicken so that it doesn't splash out of the mixer as it's scalding hot. Then increase the mixer to maximum for a further 12 minutes until you can lift the whisk out and the mixture holds its shape. It should have quadrupled in size.
- Reduce the mixer to low and add the Champagne (or Prosecco) and continue mixing for a further minute. Then tip the marshmallow mixture into the prepared tin, level it and leave it to set at room temperature for 4-6 hours (or overnight).
- Sift the cornflour and icing sugar into a bowl. Cut the set marshmallows with a hot, wet knife and dust with the icing sugar mixture. If you prefer to cut them into shapes, like the hearts above, dip your cutters into hot water and then cut your shapes out of the marshmallow.