Lemon Curd and Coconut Marshmallows – light and fluffy, these marshmallows make an amazing homemade gift!
Every time I make marshmallows at home, I wonder why I haven’t made them in so long!
I guess in my head, boiling up sugar syrup and dragging out the food mixer seems like a lot of effort, but actually they’re so easy to make.
A little patience is all you need and you can make marshmallows that taste EXACTLY like those really expensive ones you get at farmers markets and fairs.
I’d been meaning to make a another batch for a while. My mum loves the rhubarb marshmallows, so I promised I’d make her some.
Then we started the building work at home, and somehow my candy thermometer ended up packed up and hidden away with piles of kitchen stuff.
After a lot of rummaging I finally found it, and got to work making the rhubarb ones and these yummy lemon curd ones.
I called mum to tell her I was making the lemon ones and her exact words were ‘blurgh that sounds disgusting’.
Tell it like it is mum.
I forgot she despises lemon curd. I also forgot she doesn’t mince her words.
I made them anyway because I love lemon curd. In fact, I even used concentrated lemon curd for maximum flavour.
I was probably a little too heavy-handed with splodging the lemon curd mixture on, which resulted in some seriously zesty lemon pockets in the marshmallow (Gracey couldn’t get enough!). Next time I think I’ll use a piping bag to pipe the lemon curd on top in a thin stream before swirling it in. That’s what I’ve recommended in the instructions below.
I’m thinking chocolate covered marshmallows next – maybe with kirsch cherries?
What would be your favourite marshmallow flavour combination?
- Gelatin mix:
- 12 sheets of gelatin (they normally come in packs of 15 – weighing 25g, so 12 sheets = 20g) OR 3 tablespoons unflavoured gelatin powder
- ½ cup cold water
- 1½ tablespoons vanilla extract
- ¾ cup water
- 1½ cups granulated sugar
- 1¼ cups corn syrup
- Pinch of salt
- Lemon Curd Paste:
- 4 heaped tbsp lemon curd
- 1 sheet gelatin (1.7g) or ¾ tsp of unflavoured gelatin powder
- A drop of yellow food colouring (optional)
- 1 cup finely shredded coconut
- Cooking spray
- First, prepare the gelatin: If you’re using sheet gelatin, place it in a small pan with the water and vanilla extract. Heat slowly for 5 minutes, stirring regularly, until the gelating has dissolved. Then take off the heat and pour it into the bowl of your mixer.OR If you’re using powdered gelatin, pour it straight into the bowl of your mixer and add the water and vanilla extract. Whisk with a fork until the gelatin has dissolved and the mixture has thickened.
- Take a medium sized saucepan, place a candy thermometer in. Pour in the water, and then the sugar, corn syrup, and salt. Do not stir. Heat the mixture on a medium-to-high heat until boiling. If you notice any sugar crystals on the side of the pan, you can dip a pastry brush in water and brush down the sides of the pan. This will prevent the sugar crystals falling into the mixture, causing it to crystallise. Continue to heat the mixture until it reaches 119c/247f – 121c/250f (still no stirring!). Once it reaches this temperature, turn off the heat, and carefully remove the thermometer.
- Whilst the sugar syrup is bubbling, make the lemon curd paste. Place the lemon curd in a small sauce pan with the gelatin over a medium heat. Bring to the boil, then bubble gently for 5-10 minutes, stirring often until the lemon curd has reduced by a quarter. The gelatin may not dissolve completey, but that's ok.
- Once the lemon curd has reduced, turn off the heat and stir in the food colouring if using. Strain the mixture in a small sieve, over a bowl to remove any remaining lumpy bits of gelatin. Leave to cool slightly.
- Once the sugar syrup is ready, go back to your mixer, and start whisking the gelatin mix at a medium speed using the balloon whisk attachment. Whilst whisking, very slowly (and carefully) pour the sugar mixture into the bowl (down the side of the mixing bowl – so it doesn’t splash you) in a thin stream. Once all of the sugar mixture is in, cover the mixer in a clean kitchen towel and turn up the speed to high. Whisk for 10 full minutes (you can take the towel off after a couple of minutes – once the marshmallow mix has started to thicken)
- Whilst the mixer is on, prepare your baking tin. Take a tin approx. 9”x13” and spray with cooking oil. Wipe it around with a kitchen towel, so all the corners have a thin coating of oil. Put to one side.
- Now spoon the lemon curd paste into a piping bag with a thin nozzle. If the mixture has thickened too much, you can heat it in the microwave for a few seconds to loosen up.
- Once the marshmallow mixture has been whisked for 10 minutes (it should be big, white and fluffy), take a stiff spatula and immediately scrape the marshmallow mix into the prepared tray. It will be very sticky! Once it’s all in, spray your hands with cooking oil, and flatten the marshmallow down and push to the edges.
- Working quickly, pipe the lemon curd paste all over the top of the marshmallow, then take a cocktail stick and swirl it around – so there are no large pools of lemon curd (just gentle swirls).
- Leave the marshmallows to set – uncovered – for at least 4 hours (up to 24 hours)
- After the marshmallows have set, sprinkle a couple of tablespoons of shredded coconut on top of the marshmallow, and tip the marshmallow out onto a cutting board. Sprinkle again with more of the coconut and cut the marshmallow into chunks using a sharp knife or a pizza cutter. After each cut, move the cut pieces apart (or they’ll meld back together again). Once the marshmallow has been chopped into chunks, toss each chunk in the coconut to cover all sides.
- Serve straightaway or place in an airtight box until ready to serve.