Wow, I can’t believe that this time next week I’ll be half way through my biggest lunch of the year and preparing to get cosy in front of the fire for a good few hours of TV watching. The last 2 months have gone so quickly, but it feels like I’ve only recently got into the real Christmas mood. Last Sunday I went to Union Chapel in Islington to watch The Snowman accompanied by a live brass band and last night me and a few friends popped to Curve Garden in Dalston for copious amounts of mulled wine around the fire with carols in the background. Whilst it’s been great for getting me into the festive spirit, it’s again meant I’ve neglected my little corner of the internet again and I realise it’s about time to share my first Christmas post in 2 years given I’ve been banging on about it enough the last couple of months!
Today’s first recipe makes the best sweet treats to have to hand when you’ve only got Bountys left at the bottom of the Celebrations tin and you’ve eaten all the Terry’s Chocolate orange that you will no doubt get in your stocking this Christmas. They are so simple to make and work equally perfect as nibbles to have around the house or as a small gift. I used Foodie Flavours Mulled Wine flavouring for the Mulled Wine marshmallows (they have what seems like hundreds of natural flavourings that are perfect for this sort of thing) and Gingerbread coffee syrup (I used this one that we got at Starbucks last year but any other brand will do) for the Gingerbread ones, Peppermint or Mixed Spice extract would work just as well here.
Ingredients (Makes around 50 Marshmallows)
2.5 Tbsp Powdered Gelatine (Approximately 24g or two sachets worth)
8 Tbsp Cold Water
350g Caster Sugar (or 375g Granulated Sugar)
125ml Cold Water
½ Tsp Salt
1½ Tsp Flavouring
Icing Sugar, for dusting
– Dust a rectangular dish (approx. 12″ x 7″) with icing sugar, add the powdered gelatine and 8 tbsp of cold water to a measuring jug and leave both to one side for later.
In a large, heavy-bottomed sauce pan pour in the sugar and 120ml cold water and heat on a medium heat until the sugar is dissolved, sitting constantly with a wooden spoon.
Once the sugar has dissolved, add the gelatine (which will now look a little like golden clumpy jelly) and stir well.
Turn up the heat to high and bring the mixture to a boil and let the mixture boil for 1 minute before removing from the heat.
Let the mixture cool for 5 minutes before transferring to a large, ceramic or glass mixing bowl with the salt and whichever flavouring you are using taking care not to burn yourself on the extremely hot sugar mix. Leave in the bowl to cool for another 10 minutes.