Bake That Thing! - Mango Marshmallows with Chevonne Fourie

How To Make Mango Marshmallows

1. Brush a 20cm x 20cm x 3cm baking tray with oil and dust thickly with corn flour all over.
2. In a saucepan over medium heat, dissolve the sugar and glucose in 200ml water. 
3. One all the sugar has dissolved, bring the liquid to a boil and boil until the temperature reaches 127 degrees on a thermometer, this is also known as hard ball stage. 
4. Soak the powdered gelatine in 130ml cold water until all the liquid has absorbed. 
5. Once the sugar syrup has reached the desired temperature, remove from heat and add in the gelatine, stir until dissolved. 
6. In a stand mixer, whisk the egg whites until hard peaks, while whisking continuously, slowly pour the gelatine sugar syrup into the whisked egg whites in a slow stream. 
7. Continue whisking until it thickens and becomes opaque. Add your colour and flavour/essence of choice. 
8. Pour the mixture into the prepared baking tray, smooth the top and leave to cool and set. 
9. In a small bowl mix equal parts icing sugar to corn flour. This will be the mixture to roll the marshmallows in. 
10. Once set, loosen the edges and turn marshmallows onto a corn flour-icing sugar dusted surface. 
11. Cut the marshmallow into the size and shape you want, dust the cut pieces in the corn flour icing sugar mixture. 
12. Leave the marshmallows are room temp for a few hours to dry out and form a skin.
13. Store in an air tight container with extra dusting mixture. Use these marshmallows in your favourite smore’s recipe or in a warm cup of hot chocolate.