Beetroot Marshmallows is a modern British recipe for a classic marshmallow sweet (candy) of sugar, gelatine, sugar and egg whites flavoured and coloured with beetroot juice that makes and excellent treat for Halloween. The full recipe is presented here and I hope you enjoy this classic British version of: Beetroot Marshmallows.
Grate the peeled beetroot into a small bowl then pour off 125ml of water that's just off the boil. Cover and set aside to infuse for 30 seconds. Strain the pink liquid into a bowl then scatter the gelatine over the top then stir until all the gelatine has dissolved.
In the meantime combine the sugar in a pan with 250ml water. Gently warm over low heat, stirring constantly, until all the sugar has dissolved. Now bring the mixture to a boil and continue boiling until a confectioner's thermometer reads 122°C. Take off the heat and immediately pour in the beetroot and gelatine mix. Stir briskly until both liquids are thoroughly combined.
Beat the egg whites in a clean and dry bowl, until stiff (best done with a mixer). Now, whilst mixing slowly, gradually pour in the sugar and beetroot mix. When the all the syrup has been added, continue beating gently until the mixture turns thick and voluminous, but is still just pourable.
Grease a cake tin (about 20cm square) then dust the base and sides with a mix of the icing sugar and cornflour. Pour in the marshmallow mix then put aside to set in a cool place (but do not refrigerate). After about 2 hours, the marshmallow mix will have set.
Dust a chopping board with cornflour and coat a sharp knife with a little oil. Carefully turn the marshmallow out of its tin onto the cutting board. Dust the marshmallow with a mix of icing sugar and cornflour then cut into squares with the oiled knife (re-oil the knife frequently). Dust the marshmallow squares with more of the icing sugar and cornflour mix then store in an air-tight tin lined with greaseproof paper.
