Oreo Swirl Marshmallows

Marshmallows have a reputation for being difficult litte buggers to make.  The squidgy, flumptious nature of them just screams "don't bother, buy a bag instead". I'm here to tell you to ignore that voice, just push it down. Instead, gather together a few ingredients and prepare to be plesently surprised about how easy it actually is.

The best thing about making marshmallows is the fact your stand mixer does the majority of the work for you, all you've got to do is boil up some sugar.  This is not a job for little hands, so if you're making these with kids make sure they stand well back while you boss this bit.

If you're not feeling the oreo bit, or just can't face washing the food processor, you can just leave this bit out and make plain vanilla marshmallows.  Just as tasty but nowhere near as fun, if you ask me.

Oreo Swirl Marshmallows

Ingredients:

• For the Oreo swirl 
• 1 pack of Oreo cookies 154g
• 50g coconut oil


• For the marshmallows 
• 3 envelopes of gelatin
• 100ml cold water
• 400g caster sugar
• 250g corn syrup (found in the American section)
• 1tsp vanilla extract
• 250g icing sugar for dusting and coating

Cooking Directions:

1. For the Oreo swirl put the Oreos and coconut oil into a blender and blend for around 3 minutes until it turns into a wet paste. Set aside.
2. For the marshmallows grease a 9x13" tin with cake release or a generous amount of oil. If using oil line the tin with cling film, leaving an overhang around the edges.
3. In the bowl of an electric mixer pour in the water and add the gelatin, let stand for 10 minutes until thick. In a medium, heavy bottomed saucepan combine 50ml cold water with the sugar and corn syrup. Bring to a rolling boil and continue to boil on a high heat for 1 minute. Remove from the heat.
4. Turn the mixer to high and while it's whipping carefully pour the hot sugar mixture into the bowl in a slow, steady stream. Continue mixing on a high speed for 13 minutes until thick and sticky. Add in the vanilla extract, mix to combine. With a rubber spatular marble the Oreo paste through the marshmallow and transfer into the prepared pan. Smooth the top down as best you can and allow to set overnight.
5. When set remove the marshmallow from the pan, spray a sharp knife with oil and cut into small squares. Toss the cut marshmallows in the icing sugar and enjoy. Marshmallows will last a few weeks in an airtight container.

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Candy Corn Giant Cookie

What's better than a cookie? A giant cookie of course!  Throw some candy corn into the mix and we've hit a whole new level of deliciousness.  There's just something about a slice of cookie that feels so much naughtier than just a cookie, let's make a meal of this.

I have to admit that I could not find an ounce of candy corn in Newcastle, believe me I tried! Not even the American sweet shops that were popping up everywhere carried the most obvious of Halloween candy. In the end I just ordered a bag online, Newcastle you've let me down.

If, like me, you can't find candy corn for love nor money, you can just substitute the little sweeties for more chocolate chips or M&Ms.  Just let your imagination run wild.  I'm absolutely going to give this a go with chopped Reeses peanut butter cups.  Ooof!

 Candy Corn Giant Cookie

Ingredients:
150g unsalted butter, softened
150g light brown sugar
1 large, free range egg
1tsp vanilla extract
200g plain flour
1tsp baking powder
1tbsp cornflour
100g chocolate chips
150g candy corn, plus extra to decorate

50g unsalted butter, softened
300g icing sugar
2tbsp cocoa powder
2tbsp milk

Method:
Preheat your oven to 170C and line a 9" spring form cake tin with baking paper.

In the bowl of a stand mixer cream together the butter and sugar till light and fluffy, add the egg and vanilla and mix.  Pour in the flour, baking powder and cornflour and mix on a low speed until everything is combined.  Stir through the chocolate chips and candy corn.

Press the dough evenly into the prepared tin and bake for 20 - 25 minutes until golden.  Allow to cool completely in the tin before removal.

For the frosting whip the butter, icing sugar and coco powder together.  Slowly add the milk until you get a good piping consistency.  You may not need to use all of the milk or you may need a splash more.

Transfer frosting into a piping bag fitted with a closed star tip and pipe swirls around the edge of your cooled cookie.  Decorate with the remaining candy corn.

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Vanilla Marshmallows

It's snowing again! Just when the sludge had melted and the roads were finally clear its all began again. I wish I could be among those pick cheeked snow lovers, willing blizzards to blanket their street in white fluffy loveliness.  I wish I could frolic in the garden, building snowmen and starting snowball fights with the neighbors.  Unfortunately, snow is the coldsore on the face of business ownership!  I find myself grimacing out the window, hoping it sods off in time for the busy weekend ahead.  So, everyone, join me in crossing your fingers and wishing for rain. Just this once!

But, I might as well make the best of it.  I mean, it looks pretty falling from the clouds and I much prefer the cold to the sun.  I guess today is the day I finally get around to trying my hand at home made marshmallows.  Boy am I looking forward to my first cup of hot chocolate, studded with little fluffy icebergs of vanilla filled goodness.

Vanilla Marshmallows

(Adapted from BBC Good Food)

Ingredients:

50g icing sugar

50g cornflour

9 leaves of gelatin

450g granulated sugar

1 tbsp liquid glucose (find it in the baking aisle)

2 large egg whites

1 tsp vanilla extract (or any other flavour you desire) 

Pink food colouring (optional)

Method:

In a bowl, mix the icing sugar with the cornflour and set aside. Dissolve the gelatin in 150ml hot water in a heatproof jug. Line a 20cm x 30cm tin with baking parchment and dust with some of the icing sugar mix. Put the granulated sugar and liquid glucose in a heavy-bottomed pan with 200ml water. Cook over a low heat until the sugar has dissolved completely, turn up the heat and boil until the mixture reaches firm ball stage on a sugar thermometer (125C/256F) - around 10-15 mins. If you don't have a thermometer, drop a little of the mix into a glass of very cold water - if it sets into a squidgy ball, it's ready. While the sugar is boiling, use an electric whisk to beat the egg whites until stiff. When the syrup reaches the right stage, pour it into the jug with the gelatin water; be careful as it will be very hot and may bubble up. 

Continue whisking the egg whites while pouring on the syrup in a steady stream, then adding the vanilla extract - the mixture will go shiny and start to thicken. Continue whisking for about 10 mins until very stiff. Pour the egg white mixture into the tin and leave somewhere cool and dry to set for at least 2 hrs until firm. 

Lay a large sheet of baking parchment on a chopping board and sprinkle on the remaining icing sugar mix. Turn the marshmallows out and cut into squares, rolling them in the sugar mix. Keep in an airtight container but best eaten on the day.

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