Diet Type: Dairy free, Egg free, Gluten free, Low FODMAP
Cooking Time: 24 hours
Prep: 30 mins
Cook: 24 hrs
Yields: 30-50 servings
Pillowy soft clouds of Low FODMAP marshmallow are a wickedly delicious treat. These are special occasion food because they do contain sugar, but many SIBOers can tolerate a small amount of sugar without symptoms. Enjoy these on their own, melted over the fire, floating on the top of a hot chocolate or to make a Low FODMAP s'mores recipe.
- 1 cup water
- 2 tbs gelatine
- 1 1/2 cups white sugar
- 1 cup liquid glucose
- 2 tsp vanilla extract
- 1/4 cup pure icing sugar
- 1/4 cup corn flour or arrowroot
- Pour ½ cup water into the bowl of your stand mixer (with whipping blades attached) then sprinkle the gelatine over the top. Set aside.
- Prepare your tin. Line a 10 in x 15 in deep baking pan with high sides with parchment paper. Ensure all sides are covered, with paper hanging over the edges. Grease the parchment paper. This will prevent the marshmallow from sticking to it.
- Mix the cornflour and icing sugar in a small bowl. Set aside.
- Pour the remaining water into a medium saucepan. Carefully add the sugar to the middle of the pan, being careful not to get it on the sides of the saucepan (you don't want crystals forming on the sides). Heat over a medium heat, until all of the sugar has dissolved. Do not stir.
- Add your liquid glucose then bring to the boil, but do not stir. Using a candy thermometer, cook until it reaches 240F.
- Turn the beaters on, stirring the gelatine mixture momentarily, then slowly and carefully pour in the hot sugar mixture in until well combined. Be very careful as this sugar mixture can burn you badly if it comes into contact with your skin.
- Increase the speed and whip for 10 minutes until it is thick, opaque white, glossy and has tripled in size. Add the peppermint extract and whip for an additional 2 minutes. You want the mixture to be cooler but not cold by the time you finish whipping.
- Using a greased spatula, quickly pour and scrape the mixture out of the bowl and into the tray, patting and smoothing it down so that it is spread evenly across the pan. Dust the top with 2 tablespoons of icing sugar mixture. Set aside overnight to completely set in the pan.
- Once set, dust a large cutting board with 2 tablespoons of icing mixture. Turn the marshmallow onto the board and cut it into squares with a greased knife. Taking a few at a time, dust the squares in the remaining icing mixture then set aside.
- Any remaining marshmallow can be kept in zip lock bags or airtight containers for up to 2 weeks.
- Let your imagination run wild and add different flavours to your marshmallow mix. Omit the vanilla and add a flavour of your choice. For example, pure peppermint extract, strawberry coulis, chocolate, or more. The sky is the limit.
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