Sugar Plum Marshmallows Recipes

Steps:

• Put the plums in a saucepan with 50g of the sugar. Cover with a lid and cook over a low heat, stirring occasionally, until really soft and mushy - this will take about 20 mins. Whizz in a blender or food processor to a smooth purée.
• Line a 20cm square tin with baking parchment. Sift the icing sugar and cornflour together, and sprinkle a little over the base of the tin. Put the gelatine leaves, one by one, in a bowl of cold water to soften.
• Put the remaining sugar in a saucepan with 200ml water. Heat gently until the sugar has dissolved, then increase the heat, add a sugar thermometer, and boil until it reaches 125C.
• As the sugar nears the correct temperature, beat the egg whites in your largest bowl with an electric whisk until stiff peaks form. When the sugar syrup is ready, stir in the plum purée, then squeeze out the excess water from the gelatine leaves and stir these in too until completely melted. With your whisks running, gradually pour the plum-sugar syrup onto the egg whites and beat in. Once you've added all the syrup, keep beating the mixture until nice and thick. Pour into the prepared tin and leave at room temperature to set for a few hrs.
• When set, dust another sheet of parchment with some more of the cornflour-icing mixture and turn the marshmallows out onto it. Using a big sharp knife, dipped in more of the dusting mix, cut the marshmallows into chunky squares, then toss with more of the dusting mix to coat all over.

Steps:

• In a large pot over medium-low heat, melt the butter. Add the marshmallows, stirring to coat with the butter. Continue to stir and cook until the marshmallows have completely melted. Remove from the heat and stir in the rice cereal and lemon zest. Mix until the cereal is completely coated.
• Using a scant 1/4 cup measure, roll the rice and marshmallow mixture into golf ball-size balls. Be sure to compress the cereal mixture tightly. Skewer a lollipop stick through the center of the ball. Repeat with remaining mixture and sticks.
• Melt the chocolate over a double boiler. Dip each cake pop into the melted chocolate. Remove and allow any excess to drip off, spinning slightly, to coat completely. Stick the pops into a piece of floral foam or a bowl full of rice to stand upright so that the chocolate can set up slightly. Let sit 5 minutes. Dip the top half of each pop into the sprinkles. Place the sticks back in the foam or rice and place in the refrigerator to set up completely, or allow to set for several hours at room temperature.

Steps:

• Bring 1/4 cup light corn syrup, 2 tablespoons butter, 1 cup confectioners' sugar, 1/2 cup plum jam, 1 cup mini marshmallows and 1 tablespoon water to a boil in a large pot over medium heat, stirring. Add 1/2 teaspoon almond extract and a pinch of salt. Remove from the heat; using a rubber spatula, stir in 12 cups popcorn until coated. Butter your hands, then shape into balls and roll in coarse sugar.

Steps:

• Whisk the egg whites in a large heat proof bowl using electric beaters. Whisk until soft peaks form then set aside. Put the gelatine in a deep bowl or jug and cover with 200ml cold water to soften.
• Put the caster sugar, liquid glucose and 300ml water in a large, high-sided saucepan. Cook over a medium-high heat until the mixture reaches 130C on a sugar thermometer. Be very careful when you work with hot sugar. Take the pan off the heat then add the gelatine and the water they were soaked in to the hot sugar. Take care or wear oven gloves as the sugar can bubble up and spit. Stir until the gelatine has dissolved then carefully pour the mixture into a heatproof jug.
• Return the beaters to egg whites and whip up further until stiff peaks form. Keep whisking while you slowly pour in the warm syrup in a steady stream. Keep beating the mixture until it is smooth and shiny, then add the vanilla seeds. Continue to use the electric beaters for around 8-10mins or until the mixture is noticeably thicker.
• Line a 25cm x 35cm roasting tin (or any large and deep rectangular dish) with cling film and brush with sunflower oil. Mix the icing sugar and cornflour together then sieve a third of the mixture into the tray to coat the inside. Pour in the marshmallow mixture, level with a spatula and leave to set for 2 hours.
• Spread a large sheet of baking parchment over your surface and sieve another third of the cornflour sugar mix over it. Upturn the set marshmallow onto the dusted sheet and peel away the cling film. Dust with a little more of the cornflour sugar and dust a large sharp knife with it too.
• Cut the marshmallows into small squares approx. 3cm x 3cm sieving a little more cornflour sugar over all cut sides and knife as you go. You may not need all of it but they need to be coated on all sides otherwise they will stick. Serve straightway or keep in an airtight container for up to 2 days, separated with layers of baking parchment.

Steps:

• In a large bowl, beat eggs for 1 minute. Gradually add 1 cup sugar; beat 1 minute longer or until thickened. Stir in the almonds, coconut, dates and extracts. Transfer to an ungreased 11x7-in. baking dish., Bake at 350° for 20-25 minutes or until browned and a thermometer reads 160°. Remove from the oven; stir. Let stand for 6-8 minutes or until cool enough to handle. Roll into 1-in. balls; roll in remaining sugar. Cool completely on waxed paper. Store in an airtight container.