How to Make Marshmallow Clouds
We’d all love to float away on a cloud some days, but when that’s not possible, why not float away your clouds? These fun marshmallow clouds are ideal for popping in a hot chocolate for a special treat on cold wintery days!
- Nine sheets of leaf gelatin »
- 450 grams (One pound) caster sugar
- One tablespoon liquid glucose »
- 200 millilitres (seven fluid ounces) water
- Two egg whites
- One teaspoon vanilla extract
- Icing sugar »
- Cloud shaped cutters »
- A sugar thermometer »
- Handheld or free standing mixer with a whisk attachment
- A black edible pen »
- Pink food colouring »
- A baking tray
- Cocktail sticks
1. Lightly oil a shallow baking tray and dust it with sieved icing sugar and cornflour.
2. Soak the gelatine in 140 millilitres (four fluid ounces) of the cold water.
3. Put the remaining water in a heavy-based pan with the sugar and glucose. Bring to the boil and continue cooking for 12–15 minutes until the temperature reaches 127 degree Celsius on a sugar thermometer.
4. When the sugar reaches the temperature, carefully add the gelatine and the water to the syrup. Pour the syrup into a metal bowl or jug.
5. Whisk the egg whites until stiff using an electric whisk in a mixing bowl. Pour in the syrup and continue to whisk. The mixture will start to thicken. Add the vanilla extract and continue whisking for five to ten minutes until the mixture is stiff and thick enough to hold its shape on the whisk.
6. Spoon the mixture into the prepared tin and smooth with a wet palette knife.
7. Leave for at least two hours to set.
8. Dust the work surface with icing sugar and cornflour. Loosen the marshmallow around the sides of the pan with a knife and turn it out onto the dusted surface.
9. Cut into clouds using a cloud shaped cutter and roll in the sugar and cornflour. Using a black edible pen, draw faces onto the clouds. Give the clouds rosy cheeks by dipping the end of a cocktail stick into a tiny amount of pink food colouring and gentle rub onto the marshmallows in a circular motion. Leave to dry on a wire rack.