Homemade marshmallows are a must try for any keen cook, and with this easy-to-follow Pimm’s marshmallow recipe, they couldn’t be simpler. Infused with rivers of strawberry syrup and flecks of fresh mint, these boozy mallows are a sweet taste of summer – perfect for grown-up garden parties or barbecues, or wrapped up as a gift for the Pimm’s lover in your life.
- Vegetable oil, for greasing
- 2tbsp icing sugar
- 2tbsp cornflour
- 200g granulated sugar
- 365g corn or golden syrup
- 25g gelatin (we used 2 Dr Oetker sachets)
- 3tbsp Pimm's
- Small bunch of fresh mint, finely chopped (optional)
- 2tbsp strawberry syrup
- You will need:
- 12x6 inch baking tray
- Electric whisk
- Sugar thermometer
Mix together the icing sugar and cornflour. Lightly oil the baking tray, then sprinkle over half of the icing sugar and cornflour mixture to coat the base and sides.
In a large bowl, sprinkle the gelatin over 125ml water, and leave to soften.
Over a medium heat, heat the sugar, syrup and another 125ml water in a small, heavy bottomed saucepan until the sugar has dissolved. Bring to the boil, without stirring. You can wash any sugar crystals from the side of the pan with a pastry brush dipped in cold water. Continue to boil until the mixture reaches soft-ball stage, which should be around 115°C/240°F on your sugar thermometer. Remove from the heat and leave to stand until the bubbling stops.
With your electric whisk set to medium, pour the syrup in a steady stream down the side of the bowl into the softened gelatin. Turn the whisk up to high and whisk the mixture for around 10-15 minutes or until thick and sticky. Add the Pimm’s and chopped mint if using, and whisk for an additional minute until combined.
Pour the marshmallow into the prepared tray and tip the pan until you have an even layer. Try to avoid touching the marshmallow as it will be very sticky! Add blobs of the strawberry syrup to the surface of the marshmallow and swirl to create a marble effect. If your syrup is very thick it may sink to the bottom of the tray, but this will just mean you have a rippled surface instead.
Leave the marshmallow to set at room temperature for at least 2 hours, or overnight if possible.
When you are ready to cut the marshmallow, run a sharp knife around the edge of the tray and turn the marshmallow out onto a large chopping board – you may have to use your fingers to gently ease it out of the baking tray. Run the knife under a hot tap for a minute, then carefully cut the marshmallow into even cubes. Keep a bowl of hot water beside you as you work and rinse the knife if it gets too sticky – this will enable you to get cleaner edges on your squares. Flip the marshmallows so that the marbled surface is visible and serve.
If you don't have a sugar thermometer, you can test for soft-ball stage by dropping a teaspoon of mixture into a glass of cold water. If it becomes flexible enough to roll into a ball, it's ready!