Welcome to Mum&sons

My two eldest boys challenged me to start a cooking blog with simple recipes that we can cook together - and my youngest one has now joined in. I am hoping they pick up some cooking and photograph skills... or that at least they learn to design and run a blog.


Do not be fooled by the fact that these are home made as they are still full of unrefined sugar. They are really not good for children (teeth, obesity, sugar-rush, you name it) so do not do them often. Still, they will make you a really popular mum for a while.  The recipe comes from James Martin.

You need
- 9 sheets of gelatine
- 450 gr sugar
- 1 tablespoon liquid glucose (or golden syrup)
- 200 ml water (plus a bit more to soak the gelatine)
- two egg whites
- 1 teaspoon vanilla extract
- lots of icing sugar ad cornflour
- sunflower oil
and a candy thermometer

Oil a shallow baking tray and dust it well with icing sugar and cornflour.
Soak the gelatine in a little bit of cold water. 
While the gelatine is getting soft, boil the sugar, glucose and water until it reaches 127 degrees. If you do not have a candy thermometer, this should take around 15 minutes. As soon as the mixture reaches the right temperature add the gelatine leaves and the soaking water. 
While the sugar is boiling, whisk the egg whites and then add the sugar mixture slowly while you keep whisking ( you may want to put the syrup into a jug for this). When the eggs mixture thickens add the vanilla extract. And if you want to add some colouring do it now ( 2 -3 drops should be enough)
Put the thick mixture into the oiled and dusted tray and let it all rest overnight.
Use a knife to loosen the edges and put it all on a surface dusted with lots of cornflour and sugar. Cut the marshmallows into squares and roll them in (even more!) cornflour and sugar.

The children were not allowed to approach the syrup as it is far too easy to get burnt, but they enjoyed cutting the marshmallows and dusting them (and burning and eating them with friends)