Make Your Own Marshmallows!

We hope that you have enjoyed following our daily Instagram and Facebook on how to Make Your Own Marshmallows. It is a question we are asked a lot by our customers. If you have a spare afternoon, it's definitely worth getting a bit sticky and covered in icing sugar (don't wear black) or invite a friend over or get the kids involved. The recipe below is for vanilla flavour but you can make any flavour you fancy really. Get creative!

First of all, gather your ingredients together. To make approximately 30-40 marshmallows, you will need:

Ingredients

500g Caster Sugar

180g Glucose Syrup (Dr Oetker's is best)

35g Gelatine - pork or gelatine

1 spoonful of Nielsen-Massey Vanilla Bean Paste

500ml Water

You will also need a roasting tin measuring approx 250 x 180mm with a depth of at least 3cm. Coat lightly with oil and douse with lots of cornflour and icing sugar (50:50 ratio).

 

 

Marshmallow ingredients clockwise from top left: gelatine, vanilla bean paste, water, caster sugar and glucose syrup 

Caster sugar and glucose syrup

First of all, place the gelatine in the mixer bowl and add 120ml water. Next, place caster sugar and glucose syrup and 200ml water in a saucepan, turn on full heat and stir well. Heat to 130 degrees celsius - you will need a sugar thermometer for this - and when it reaches the correct temperature, switch off.

Carefully pour the molten sugars into the mixer bowl to join the gelatine and water. Start to beat very slowly at first for 2-3 minutes - careful, it is very hot and may splash. Then turn the speed up to medium allowing the mixture to cool as it beats. Finally whisk on full speed to reach maximum volume. 

The mixture will cool and turn white (it will look like meringue) and it will grow in size 3-4 times. If it becomes very stiff (like stretched out chewing gum) add some more water 10ml at a time to loosen. 

The mixture should be firm but pourable. Pour the marshmallow mixture into the greased tin. Cover and leave to set overnight. 

Once the marshmallow has set, turn it out onto a surface well-doused with cornflour and icing sugar. Cut into cubes or use a cookie cutter to make your own unique shapes. They are best eaten as fresh as possible but can be stored at room temperature in an airtight container for up to 4 weeks.

Happy New Year 2017!

We wanted to take this opportunity to wish you all a very happy 2017. First though we would like to thank all of our amazing customers for their support and encouragement - it's the kind messages and encouraging comments which we receive from you which really mean so much to us. We would like to thank our fellow traders at various foodie markets for their advice, support and cups of tea - your positivity has meant so much to us. A huge thank you goes to Sofitel and to our local independent stockists for believing in us and supporting our growing business. Finally thank you to our family members who have helped pack countless marshmallow boxes, have got up extra early on many a Saturday morning to set up our stall - you have been a shoulder to lean on on many a late - can't get this finished in time - night as well as all-round excellent company on many a cold, rainy stall.

We look forward to 2017, to taking small but significant steps forward and to spreading the LMG marshmallow word further and wider.

With lots of love Sheila and the team x

La Maison Guimauve marshmallows - gluten free

The demand for gluten-free products has never been greater. The numbers of people who are diagnosed with gluten intolerance or Coeliac Disease, increases annually. There are many of us however, who are not gluten intolerance but who prefer to follow a gluten-free diet as it just makes us feel a bit better.

 

We are pleased to say that our marshmallows are free of the gluten and all of the 14 allergens identified by the Foods Standards Agency. Our hot chocolate does contain milk products.

 

It is important to be able offer gluten-free confectionery to our customers - We are all becoming more aware of the ingredients in the food we eat - and quite rightly so. That is why we use the freshest and highest quality ingredients and avoid additives and preservatives in our marshmallows.

 

Enjoy!

The Aloysius Society Gala, 3 October 2015

La Maison Guimauve were invited to provide bags of our delicious Elderflower and Champagne marshmallows at the Aloysius Society Ball 2015 which took place at the V & A on Saturday. It was a wonderful event with over 150 guests. The Aloysius Society were supporting the Turquoise Mountain Foundation established by HRH Prince of Wales and the then President of Afghanistan to revive Afghanistan crafts and heritage. We hope that you enjoyed the marshmallows!

 

News Shopper Interview

Sophie Allen from News Shopper came to interview us to find out how our business started and to taste some of our marshmallows - her article is linked here: 

http://www.newsshopper.co.uk/youngreporter/12916986.Young_Reporter__

The_Future_Is_Marshmallow/.

Make sure to get your marshmallows soon - we promise that they're like no other #thefutureismarshmallow #lamaisonguimauve