Lyle's Golden Syrup Marshmallows

While visiting the Ferry Building last Saturday with our friend Laurie, we stopped in Recchiuti Confections to get a few pieces of amazing chocolates and candies. I ended up getting a vanilla bean marshmallow, to which Laurie asked how they were made. Anyone who knows me knows this is all the incentive I need. Yup, we came home and made marshmallows.

I had made Gourmet Magazine's marshmallows before and knew it was a great recipe but after we got started we realized we only had about a tablespoon of corn syrup instead of the 1/2 cup called for. I added the 1 tablespoon of corn syrup to help prevent the sugar solution from crystallizing when boiling. In place of the remaining corn syrup I used Lyle's Golden Syrup. If you've never tried it you should get a can the next time you see it. I think the flavor is very much like toffee and is great on pancakes. In marshmallows it works wonderfully and gives them that slight toffee flavor.

I can't stress how easy these are to make so next time you want something different, and frankly when you need something that will impress, this is it!

Lyle's Golden Syrup Marshmallow
Makes about 96 1-inch cubed marshmallows

About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup Lyle's Golden Syrup
1/2 cup hot water
1 tablespoon light corn syrup
1/4 teaspoon salt
2 large egg whites
1 vanilla bean, scraped (or 1 tablespoon vanilla extract)

Spray bottom and sides of a 13- x 9- x 2-inch rectangular metal baking pan with vegetable cooking spray and dust bottom and sides with some confectioners' sugar.

In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, golden syrup, hot water, corn syrup and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F. (soft ball stage), about 12 minutes.

Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer.

In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners― sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.

Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week.

Adapted from Gourmet Magazine Marshmallows