Blackberry marshmallows

Blackberry Marshmallows (makes about 500g)

Ingredients
455g (16 ounces) granulated sugar
1 tbsp liquid glucose (light corn syrup)
340ml (11.5 fluid ounces) water
9 sheets of gelatine
2 large egg whites
2 tsp vanilla extract
vegetable oil for greasing tin
125g (4.5 ounces) fresh blackberries, blended
1 tbsp sieved Icing sugar for dusting (powdered sugar)
1 tbsp sieved Cornflower for dusting (cornstarch)

Cooking instructions

1. Lightly oil a shallow baking tray, dust with icing sugar and cornflower.
2. Soak the gelatine in 140ml cold water.
3. Place the granulated sugar, glucose syrup and the remainder of the water in a heavy-based saucepan. Bring to the boil and continue cooking for about 12-15 mins until the temperature reaches 127 deg C (260 deg F) on a candy thermometer.
4. Add the soaked gelatine and water carefully to the pan of syrup when it is up to temperature.
5. Pour the syrup into a metal jug.
6. Beat the egg whites until stiff.
7. Continue to beat the egg whites with an electric whisk while pouring hot syrup from the jug. The mixture will become thick and shiny.
   
8. Add the vanilla extract and continue whisking for about 10 mins.
9. Add the blackberries and continue whisking until the mixture is stiff enough to hold its own shape.
10. Spoon mixture into tray and leave to set in fridge for at least an hour.
11. Dust work surface with icing sugar and cornflower and turn out marshmallow, cut into squares (easiest with cheese wire) and lightly roll in icing sugar & cornflower, leave to dry on a wire rack.
12. Store the marshmallows in an airtight container.

Packaging

You will need:
Cone wrapper
Double sided tape
Cellophane
Ribbon

1. Print cone wrapper (double click the "blackberry cone wrapper" below, which will open up in a separate window ready to print).
2. Cut around cone wrapper and along dotted lines.
3. Roll wrapper into a cone shape and, using tape, fix in shape.
4. Place a second piece of tape inside cone along one side and peel off backing.
5. Cut out cellophane (double click the "cellophane pattern" below, which will open up in a separate window ready to print. Note each straight line is 24cm long).
6. Roll cellophane into cone, place inside cone wrapper and fix in place.
7. Fill with candy.
8. Tie ribbon around the top.