The final post of the year and a trip down memory lane, that’s what these marshmallows are. They remind me of field trips during my early school years, kisses in the glow of the bonfire’s flickering flames, and young love. But they’re also a window into the near future; as I’m toasting marshmallows over a candle I picture the bonfires and late Summer nights we’re going to experience from next year in the dream garden of mine, belonging to the house we just bought. A real house. We’ve sold our small two bedroom apartment and this coming Spring we’re moving back to our roots in Svendborg – and I’ve never been more excited in my life!
And believe it or not, but I have more exciting news to share; this Week I’ve started blogging with Danish lifestyle magazine BO BEDRE! You can already find some an interview with me here, and I’ll soon be posting my best recipes and lifestyle tips from Blueberrytales there (in Danish, though). 2017 is gonna be an awesome year!
But until then I toast my marshmallows over a candle, and if you don’t have a bonfire in your backyard either, I encourage you to try it. They’ll bring a smile on every face. These home-made marshmallows are nothing like the dry and flavourless store-bought kind, in fact they’re spongy as they ought to be, and they’re really easy to make; they consist of gelatine dissolved into a simple syrup which is then whipped into a spongy consistency and set to dry before they are cut out and coated with corn starch. And there are no limits flavourwise; So far I’ve experimented with all sorts of flavours from teas over spice blends to herbs and flowers, but I’ve found that lavender is my favourite, and that’s the recipe I’m sharing today.
250 grams water
2 teaspoons dried lavender buds
400 grams cane sugar
20 sheets of gelatine
2 tablespoons corn starch
2 tablespoons powdered sugar
- Start by making a strong lavender tea; Place the water and lavender buds in a sauce pan and bring to a simmer. Give it a good stir and remove from the heat. Let it sit for 20 minutes.
- Meanwhile, prepare a 20×30 cm pan with baking paper brushed with sunflower oil, and a spatula brushed with oil.
- Place the gelatine sheets in a bowl and add enough cold water to cover the gelatine. Let it soak for 10 minutes.
- Transfer the lavender tea through a fine mesh sieve and transfer the tea back into the sauce pan together with the cane sugar. Bring to a boil and let it boil until the mixture reaches 110 C/230 F (softball stage).
- Squeeze any excess water out of the gelatine, and add it to the saucepan. Stir until the gelatine has dissolved completely. Remove from the heat and pour into a stand mixer (I use my Kitchen Aid artisan mixer).
- Whip the mixture at medium speed for 2 minutes before you slowly increase the speed to maximum. Make sure it doesn’t splash!
- Whip until the mixture is white and fluffy and falls slowly as a thick ribbon. At this point you have to work fast as the mixture will start to set and get very hard to work with.
- Scrape the mixture into your prepared pan with the oily spatula and smooth the top afterwards with a wet spatula.
- Let it sit for 1-2 hours until completely cooled and hard.
- Combine corn starch and powdered sugar into a ‘coating’ and dust a thick layer of this coating onto the kitchen table.
- Turn the marshmallows out onto the coating and dust a thick layer on the top as well.
- Dust a knife with the coating and cut the marshmallows into 3×3 cm squares and coat each side.