Massive Marshmellow
About this build
A sugar and gelatine mixture is whisked until fluffy and set in a bucket to make one enormous pink marshmallow.
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Notes from the contributor
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3kg Caster Sugar 210g Gelatin Icing Sugar 9 Cups of Water
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Add water to gelatin and allow to bloom according to box instructions. Placewell away from anything as this stage smells very bad.
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Massive Marshmellow: the archived recipe
Condensed from the original account by Mary, Haydn, Emma and Katie, published 2006-05-17. The quantities and method are the contributors’; this is not a new kitchen test.
Ingredients recorded
- 3kg caster sugar
- 210g gelatin
- Icing sugar
- 9 cups of water
- Two buckets, one lined with clingfilm or lightly greased
The account does not say how the 9 cups of water are split between blooming the gelatin and dissolving the sugar, and the icing sugar for dusting is unmeasured. The makers suggest roasting it over a bonfire.
Method recorded
- Add water to the gelatin and allow it to bloom according to the box instructions, well away from anything, as this stage smells very bad.
- Dissolve the sugar and water over a gentle heat.
- Add the gelatin to the warm sugar water and dissolve it over a gentle heat.
- Once the gelatin is dissolved, bring slowly to the boil without letting it boil over, and boil for 15 minutes without stirring.
- Pour all of the gelatin sugar water into a bucket and allow it to cool until lukewarm.
- Whisk the mixture until white and fluffy, adding colourings and flavouring if wanted; the makers whisked for 40 minutes in a shift pattern.
- Pour the mixture into the second bucket, lined with clingfilm or lightly greased.
- Allow to set for around 24-48 hours, turn out and dust with icing sugar.
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The original account
Ingredients:
3kg Caster Sugar
210g Gelatin
Icing Sugar
9 Cups of Water
Step 1
Add water to gelatin and allow to bloom according to box instructions. Placewell away from anything as this stage smells very bad.
Step 2
Dissolve the sugar and water over a gentle heat
Step 3
Add gelatin to warm sugar water and disolve over a gentle heat. If your kitchen does not smell like a farmyard by now, you have done something wrong.
Step 4
Once gelatin is dissolved bring to the boil slowly and do not allow to boilover (its a mission to clean up). Boil for 15 minutes without stirring.
Step 5
Pour all of the gelatin sugary water into a bucket. It should look somethinglike raw sewage and smell like a monkey enclosure in summer. Alow to cool until luke warm.
Step 6
Whisk the mixture until white and fluffy (add colourings and flavouring ifneccessary). In our case we whisked for 40 minutes in a shift pattern. The smell in your kitchen should now be of burning motors.
Step 7
Pour mixture into second bucket. We lined ours with cling film as we weren’t sure if it would stick, a light greasing should suffice though.
Step 8
Allow to set for around 24-48 hours and turn out. Dust with icing sugar.
Enjoy roasted over a mahoosive bonfire.
