Marshmallow and Toffee Apple Pumpkin
What could be more fun for Halloween than this Marshmallow and Toffee Apple Pumpkin? It's also the perfect decoration! Job done!
Ingredients
For the marshmallows
- 900g granulated sugar
- 2 tbsp liquid glucose
- 400ml water
- 4 large egg whites
- 18 sheets of gelatine, soaked for 5 mins in cold water
- 1 vanilla pod, seeds removed
- Vegetable oil for greasing
- 6 tbsp icing sugar
- 6 tbsp cornflour
Toffee Apples
- 12 apples
- 750g caster sugar
- 25g butter
To serve
- 12 lolly pop sticks
- 1 carved pumpkin
Method
Marshmallows
Put the sugar, glucose and water in a pan and bring to the boil. Heat to 116C.
In a separate bowl, whisk the egg whites until stiff.
Squeeze the water out of the gelatine and whisk into the sugar. Fold into the egg whites with the vanilla.
Oil a 20cm x 20 cm tin, dust in icing sugar and corn flour. Spoon the mixture into the tin and leave to set for 1 hour.
Cut into large squares and dust with more cornflour and icing sugar. Blow torch to serve.
Toffee Apples
Stick the lollypop sticks in the apples making sure they are secure.
Heat the sugar in a non-stick pan until light brown, then stir through the butter.
Roll the apples in the toffee then pop onto a non-stick mat.
To serve, skewer the marshmallows and pop into a carved pumpkin with the toffee apples.
Ingredients
For the marshmallows
- 900g granulated sugar
- 2 tbsp liquid glucose
- 400ml water
- 4 large egg whites
- 18 sheets of gelatine, soaked for 5 mins in cold water
- 1 vanilla pod, seeds removed
- Vegetable oil for greasing
- 6 tbsp icing sugar
- 6 tbsp cornflour
Toffee Apples
- 12 apples
- 750g caster sugar
- 25g butter
To serve
- 12 lolly pop sticks
- 1 carved pumpkin
Method
Marshmallows
Put the sugar, glucose and water in a pan and bring to the boil. Heat to 116C.
In a separate bowl, whisk the egg whites until stiff.
Squeeze the water out of the gelatine and whisk into the sugar. Fold into the egg whites with the vanilla.
Oil a 20cm x 20 cm tin, dust in icing sugar and corn flour. Spoon the mixture into the tin and leave to set for 1 hour.
Cut into large squares and dust with more cornflour and icing sugar. Blow torch to serve.
Toffee Apples
Stick the lollypop sticks in the apples making sure they are secure.
Heat the sugar in a non-stick pan until light brown, then stir through the butter.
Roll the apples in the toffee then pop onto a non-stick mat.
To serve, skewer the marshmallows and pop into a carved pumpkin with the toffee apples.
