MARSHMALLOW SNOWBALLS RECIPES

Steps:

• Put 50g of the liquid glucose into a pan over a low heat with the caster sugar and 60ml cold water. Heat gently, stirring now and then, until the mixture forms a clear syrup.
• Meanwhile, measure 65ml cold water into another small pan, add the leaf gelatine one sheet at a time and leave to soak for 5 minutes, turning over the gelatine leaves after 3 minutes so they soak evenly.
• When the syrup is clear, turn up the heat and bring to a boil. It will need to reach 115°C on a sugar thermometer. When the syrup reaches 100°C, put the pan of gelatine over a low heat and warm gently until it has dissolved. Heat the remaining liquid glucose (I find this easiest to do in the microwave on high for a few seconds).
• Put the warmed liquid glucose into a stand mixer and put on a low speed. When the syrup reaches the right temperature, add it to the bowl (pour it carefully down the side – don’t pour it onto the beaters), then add the dissolved gelatine and vanilla seeds. Increase the speed
• to high and whisk for 5 minutes until the mixture has quadrupled in volume and is thick and white.
• While the marshmallow mixture is whisking, mix the icing sugar and cornflour together and sift half of it in a thick layer over the base of 2 large, deep, rectangular baking trays or roasting tins. Fit a large piping bag with a 1cm plain nozzle.
• When the marshmallow mixture is ready, whisk in the vanilla extract, then spoon into the piping bag. Pipe out small snowballs onto the icing sugar mixture, taking care that they don’t touch each other. Do this fairly quickly as the marshmallow will set as it cools. Leave for 10-15 minutes, then dust heavily with the remaining icing sugar mixture. Leave to set for at least 2 hours.

Steps:

• Line a baking sheet with waxed paper; set aside. , In a large saucepan, combine the butter, milk, cocoa and vanilla. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from the heat; stir in cracker crumbs and 1-1/2 cups coconut. Let stand until cool enough to handle., Using moistened hands, wrap about 1 tablespoon of mixture around each marshmallow (dip hands in water often to prevent sticking). Roll in remaining coconut; place on prepared baking sheet. Cover and freeze until firm. Store in an airtight container in the refrigerator or freezer. May be frozen for up to 2 months.