Gin and Tonic Marshmallows

Fluffy marshmallows flavoured with gin and tonic, what's not to love.

These gin and tonic marshmallows make a perfect gift for a gin loving friend or to share on Valentine's day with that someone special.

If like me you are a big gin and tonic fan, while you may be happy to just drink gin and tonic, I'm sure the idea of using it as a flavouring in recipes will really appeal.

A few years ago I worked on a part-work magazine called Something Sweet.  It was one of my all time favourite jobs, developing chocolate and confectionery recipes and preparing them for photography.  

Over the 90 issues that made up the collection I developed several marshmallow recipes. I haven't made them many times since but I thought it would be fun to revisit them.

As I was thinking about what flavour to try next, gin and tonic sprang to mind.  I have stuck with the same basic method I used for the recipes I made for Something Sweet. It worked, so why change it? It was just a case of playing around until the new flavour was just right.

Home Made Marshmallows

Now, if you haven't tasted homemade marshmallows then you are in for a treat. They are so much nicer than those mass produced ones you get in a bag. You know the ones, pink and white puffs with little to no flavour. 

Homemade marshmallows on the other hand, still have the soft billowy texture you expect, but are slightly more chewy and a lot more flavoursome.

When making marshmallows at home, I tend to make them and cut them into squares that are tossed in a mixture of icing sugar and cornflour as it is less wasteful and you get more.

Cutting them out can be a bit sticky, but lightly oiling your knife will help, just use whatever cooking oil you have to hand and wipe clean frequently. Alternatively, keep cleaning the knife with hot water.

For that someone special who is a bit of a softy, you could cut them into heart shapes with an oiled cookie cutter. They then make a lovely gift. Consider the trimmings as cook's perks 😉

Use a Thermometer

These gin and tonic marshmallows really are quite quick and easy to make, but you do need to allow enough time for them to set.  This is a recipe for which you will also need a thermometer because the sugar syrup has to be heated to the right temperature.  

Because the sugar is boiled to a high temperature, you will need to be very careful. It is not a good idea to make them if you have young children around or are likely to be distracted.

You can use a sugar thermometer that clips onto the pan which are fairly inexpensive. or use a digital thermometer as they are the most accurate.

If you like cooking I would recommend you get a digital one. While a little more expensive they are more useful as not only are they great when making jam or confectionery, they also mean you never again have to overcook a piece of meat just to be on the safe side!

How to make Gin and Tonic Marshmallows Step by Step

Step 1

Heat the tonic and sugar gently, stirring until the sugar dissolves.

Step 2

Once sugar has dissolved boil without stirring until the temperature reaches 115°C.

Step 3

Remove from the heat and add the softened gelatine sheets.

Step 4

Stir in the gin.

Step 5

Working quickly, whisk the egg whites until standing in stiff peaks then carefully whisk in the hot syrup. Then add the lemon or lime zest.

Step 6

Increase the speed, continue whisking until you have a thick glossy mixture. The mixture will fall from the whisk in a slow ribbon like stream when it is ready.

Step 7

Pour into the prepared tin and leave in a cool place to set.

Step 8

Remove from the tin, cut into squares dusted with icing sugar and cornflour mix.

📖 Recipe

Gin and Tonic Marshmallows

Soft, squishy marshmallows flavoured with gin and tonic.

Course confectionary, treat

Cuisine International

Keyword valentines

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Setting time 6 hours hrs

Servings 36 squares

Author Jacqueline Bellefontaine

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Equipment

• 1 20cm (8in) shallow square tin
• baking parchment
• sugar thermometer
• electric stand whisk

Ingredients

• oil for greasing
• 6 sheets leaf gelatine
• 1 large egg white
• 150ml (¼pt) tonic water
• 250 g (9oz)granulated sugar ideally white cane sugar
• 4 tablespoon gin
• 1 lime or ½ lemon finely grated zest only
• 2 tablespoon icing sugar (powdered sugar)
• 2 tablespoon cornflour (cornstarch)

Instructions

• Line a 20cm/8in shallow square cake tin with baking parchment and lightly oil.
• Place 6 gelatine leaves in a bowl of cold water to soak for 5 minutes.
• Place the egg white in a large grease-free icing bowl and get the whisk ready for when the sugar syrup is made.

To make the syrup

• Place 150ml tonic water in the saucepan and add 250g granulated sugar. Heat gently, stirring until the sugar dissolves. Once all the sugar has completely dissolved, bring the sugar syrup to a boil and continue to boil without stirring until the temperature reaches 115°C/239°F.
• As soon as the sugar syrup reaches the correct temperature, remove from the heat. Lift the gelatine sheets out of the water and squeeze off the excess water then add to the syrup one at time, stirring well until dissolved. Then stir in 4 tablespoons of gin.

To make the marshmallows

• Working quickly, whisk the egg whites until standing in stiff peaks, then with the whisk running on a low speed, very slowly whisk the hot syrup into the egg whites. Pour it in a thin and steady stream, trying to avoid hitting the beaters.
• When all the syrup has been added, add the lime or lime zest and increase the speed of the mixer and continue whisking for about 8 to 10 minutes until you have a thick glossy mixture. The mixture will fall from the whisk in a slow ribbon like stream when it is ready.
• Pour into the prepared tin and leave in a cool place (not the fridge) for 4-6 hours until set and springy to the touch.

To complete

• Mix together 2 tablespoons each of icing sugar and cornflour and dust the top of the marshmallow with the mixture. Turn out onto a board and carefully remove the parchment paper. Dust with a little more cornflour mixture and cut into squares.
• Gently toss the squares into the cornflour mixture and serve immediately or store in an airtight container in a cool place for 3 days.

Tried this recipe?Leave a comment or mention @OnlyCrumbsRemain or tag #OnlyCrumbsRemain!

Pine for later

Looking for edible gifts or Valentine's day treats - you may like these

• sweetheart biscuits - Recipes Made Easy
• white chocolate parfaits Recipes Made Easy
• Rolo Brownies - Only Crumbs Remain
• Jammy Dodger Cup Cakes - Only Crumbs Remain
• Raspberry Cream White Chocolates - Only Crumbs Remain

This post was originally published on my other blog Recipes Made Easy