Hello world, what’s up?

I know, I know, it’s been a while since I blogged and well actually if you’ve been reading this little page for a while, you’ll realize that my blogging mood is like a yo-yo. I can have 4 posts in a week, for a month, then down to 1-2 posts for some couple of week. I’m not extremely busy but I sometimes just don’t feel like blogging or read any blogs or do any blog related things (er, except for writing ads.. )

But am currently on a secret mission. Read, secret. So… yeah, no questions on that.

Anyways, back to the topic before my oven rings times up!

Chocolate Malt Marshmallow.

I’ve realised a few things with making home made marshmallow. I’ve not made much but I’ve made a passionfruit, chocolate, and vanilla.

1. There’s an aweful lot of sugar and gelatin in it. If u think home made marshmallow is not as sweet as store bought, then try to think HOW MUCH sugar was actually used for the store bought ones. But then again, there may be other things inside so I’m not sure. Don’t quote me. 😛

2. It’s not easy to get a nice straight cut. I tried greasing the knife, I tried dipping the knife and covering it up with corn starch, can’t too! If anyone knows any tricks for a NICE STRAIGHT cut, please please please for the love of marshmallow, TELL ME!!

3. Marshmallow is EXTREMELY easy to make if you have a whisk attachment on your mixer and a thermometer.

4. You cannot grill home made marshmallow over the barbecue because it will not become crusty-on-the-outside-and-melting-in-the-inside. You will get a patch of melted marshmallow. However I’ve not tried with a blow torch, it may work.

5. You need to make marshmallow at least 6 hours before cutting it, better if half a day.

OK that’s it.

Chocolate Malt Marshmallow

(recipe adapted from Not So Humble Pie)
yields a 7 x 11 x 1-inch pan
from Marshmallows: Homemade Gourmet Treats

For the cocoa slurry:
1/2 cup natural unsweetened cocoa
3/4 cup malt powder (plain malt flavor Ovaltine)**I used Milo
2/3 cup boiling water

For the base:
1/2 cup water
1 1/4 cup invert syrup*** or corn syrup
1 1/2 cup granulated pure cane sugar
pinch salt

For the bloom:
4 tablespoons unflavored gelatin
1/2 cup cold water
1 teaspoon vanilla extract

For coating:
1 cup chocolate sprinkles

Method

1. Place a layer of parchment paper in the pan, dust with corn flour

2. Combine  the ingredients for the cocoa slurry in a bowl and whisk till lump free. Set aside.

3. Place all ingredients for the base in a medium sauce pan. Place over medium heat, stirring frequently with a heat proof spatula until all sugar has melted. Brush down the sides of the pot with a damp pastry brush to prevent sugar crystalizing. Do not stir or swirl the pot. Boil sugar till 260 F / 126 C.

4. While the base is cooking, prepare the bloom. Sprinkle gelatin across the water in a microwavable / heat proof bowl. Stir and make sure gelatin is moistened and evenly distributed.

5. Once temperature is at 260 F / 126 C, remove from heat. gently stir in gelatin. The mixture will foam up a bit. Then add in the cocoa slurry mixture. Stir till smooth and pour the mixture into the mixing bowl, with a whisk attachment.

6. Gradually bring the mixture to high speed. Beat on high for 18 minutes or until it’s at ribbony stage. Pour mixture into the prepared pan, smooth top with a spatula and let it set at room temperature for at least 4 hours or overnight.

7. Pour out the set marshmallow, cut with a knife and toss into chocolate sprinkles or any other sprinkles you prefer.

*pic courtesy of Pei-Lin

Made these for the meet up last month with some of the bloggers 🙂